Development of novel pea flour‐based nanofibres by electrospinning method

• DOI: 10.1111/ijfs.13707
• Publication Date: 2017-12-24T10:19:36Z
• Authors: Seren Oguz; Nilay Tam; Ayca Aydogdu; Gulum Sumnu; Serpil Sahin
• Keywords: Electrospinning; Pea protein

Abstract The aim of this study was to produce pea flour and hydroxypropyl methylcellulose ( HPMC )‐based novel nanofibres using electrospinning method. effects pH , concentration on apparent viscosity, electrical conductivity solutions nanofibre characteristics were studied. Solutions prepared at different values (7, 10, 12), with concentrations (1%, 2% w/v) (0.25%, 0.5%, 1.0% w/v). For all concentrations, k increased significantly increase in concentration. It also for basic solutions. Pea diameter water vapour permeability WVP ) nanofibres. This showed that a promising method fabrication homogenous ‐based be used packaging industry.