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Production and characterization of electrospun fish sarcoplasmic protein based nanofibers

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dc.contributor.authorKAZAN, DİLEK
dc.contributor.authorsSahin, Yesim M.; Su, Sena; Ozbek, Burak; Yucel, Sevil; Pinar, Orkun; Kazan, Dilek; Oktar, Faik N.; Ekren, Nazmi; Gunduz, Oguzhan
dc.date.accessioned2022-03-12T22:26:27Z
dc.date.available2022-03-12T22:26:27Z
dc.date.issued2018
dc.description.abstractIn this study, poly (e-caprolactone) (PCL) and fish sarcoplasmic protein (FSP) (Mw < 200 kDa) composite nanofibers were fabricated by electrospinning technique. Solution properties such as density, viscosity, conductivity and surface tension were studied as a function of FSP content in the solution. The morphology, molecular interaction, degradation as well as thermal and tensile properties of PCL/FSP nanofibers were investigated. The results show that smooth and beadless PCL/FSP nanofibers with the diameters ranging from 120 +/- 29 nm to 139 +/- 41 nm were obtained. The average diameters decreased and the diameter distributions narrowed with the addition of optimum FSP amount. The characteristic picks of FSP and PCL were identified in the composite nanofibers by structural analyses. PCL/FSP nanofibers exhibited high degradation ability in comparison to electrospun pure PCL nancifibers. Moreover, the PCL/FSP nanofibers exhibit good mechanical properties (tensile strength of 5.55 MPa) with the additional FSP content. (C) 2017 Elsevier Ltd. All rights reserved.
dc.identifier.doi10.1016/j.jfoodeng.2017.11.013
dc.identifier.eissn1873-5770
dc.identifier.issn0260-8774
dc.identifier.urihttps://hdl.handle.net/11424/235068
dc.identifier.wosWOS:000423652500007
dc.language.isoeng
dc.publisherELSEVIER SCI LTD
dc.relation.ispartofJOURNAL OF FOOD ENGINEERING
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectComposite nanofibers
dc.subjectElectrospinning technique
dc.subjectFish sarcoplasmic protein
dc.subjectNanomaterials
dc.subjectPolycaprolactone
dc.subjectTensile strength
dc.subjectFABRICATION
dc.subjectDIAMETER
dc.subjectGELATIN
dc.subjectFIBERS
dc.subjectPARAMETERS
dc.subjectMORPHOLOGY
dc.subjectSCAFFOLDS
dc.subjectPOLYMER
dc.titleProduction and characterization of electrospun fish sarcoplasmic protein based nanofibers
dc.typearticle
dspace.entity.typePublication
local.avesis.idd4b55b23-9268-4754-af87-b99d8d8e89f9
local.import.packageSS17
local.indexed.atWOS
local.indexed.atSCOPUS
local.journal.numberofpages9
local.journal.quartileQ1
oaire.citation.endPage62
oaire.citation.startPage54
oaire.citation.titleJOURNAL OF FOOD ENGINEERING
oaire.citation.volume222
relation.isAuthorOfPublication3972a0fe-adf3-4da2-b289-7f01f80e3689
relation.isAuthorOfPublication.latestForDiscovery3972a0fe-adf3-4da2-b289-7f01f80e3689

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