Research Progress on Electrospun Protein-based Nanofibers

RONG Lingshuang; LI Yuxin; CAO Yungang; LIU Miaomiao; FAN Xin

doi:10.13386/j.issn1002-0306.2021060083

Volume 43 Issue 10

May 2022

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Science and Technology of Food Industry > 2022 > 43(10): 450-457. > DOI: 10.13386/j.issn1002-0306.2021060083

RONG Lingshuang, LI Yuxin, CAO Yungang, et al. Research Progress on Electrospun Protein-based Nanofibers[J]. Science and Technology of Food Industry, 2022, 43(10): 450−457. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060083.

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Research Progress on Electrospun Protein-based Nanofibers

School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China

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Received Date: June 09, 2021
Available Online: March 06, 2022

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Abstract

Abstract

Protein can not only provide essential nutrition for human beings, but also have good processing properties and applications. Protein-based nanofibers are widely used in nutrition delivery, air filters, biomedicine, tissue engineering and other fields due to their high specific surface area. Electrospinning, as a simple, effective and low-cost method for the preparation of nanofibers, provides technical support for the further application of protein-based nanofibers. This paper reviews the preparation process, the fabrication conditions (flow rate, voltage, receiving distance, etc.) on fiber morphology, and the application of electrospun protein-based nanofibers (food industry, drug delivery, tissue engineering, air filtration). Finally, the potential research directions of protein-based nanofibers are prospected in order to provide reference for the controllable construction of electrospun protein-based nanofibers, the improvement of functional properties, and the industrial research and application of electrospinning.
- electrospinning,
- nanofibers,
- protein

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References

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