Abstract The objective of this work was to evaluate the effect of the biopolymers heating in alkaline and acidic solutions in the formation of nanofibers using protein concentrate from Spirulina sp. LEB 18 for potential application in food packaging field. With the highest protein concentration, the mean diameter of nanofibers was approximately 450 nm. For nanofibers developed with 5% (w.w−1) of protein concentrate, the peaks in FTIR spectra were observed at 1641 cm−1 (amide I) and 1533 cm−1 (amide II). Moreover, the increasing of protein concentration of 5–10% (w.w−1) enhanced the initial temperature of degradation of the nanofibers at 34 °C, when the poly (ethylene oxide) (PEO) was added after solution heating. The possibility of formation of uniforms nanofibers using the acidic solution with a low concentration of PEO (0.8%, w.w−1) shows the potential of the protein concentrate from Spirulina sp. LEB for the production of these materials.

中文翻译：

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微藻蛋白在酸性/碱性溶液中加热，用于通过自由表面静电纺丝生产纳米纤维

摘要 这项工作的目的是评估生物聚合物在碱性和酸性溶液中加热对使用来自螺旋藻的蛋白质浓缩物形成纳米纤维的影响。LEB 18 在食品包装领域的潜在应用。蛋白质浓度最高时，纳米纤维的平均直径约为 450 nm。对于用 5% (ww-1) 的蛋白质浓缩物开发的纳米纤维，在 1641 cm-1（酰胺 I）和 1533 cm-1（酰胺 II）处观察到 FTIR 光谱的峰。此外，当溶液加热后加入聚（环氧乙烷）（PEO）时，蛋白质浓度增加 5-10% (ww-1) 提高了纳米纤维在 34°C 降解的初始温度。使用具有低浓度 PEO (0.8%, w. w-1) 显示了来自螺旋藻的蛋白质浓缩物的潜力。LEB 用于生产这些材料。