Abstract In this study, the gelatin/zein nanofibers were electrospun and then cross-linked by glucose via Maillard reaction. The morphology observations showed that the average diameter of the cross-linked gelatin/zein nanofibers decreased with the increasing weight ratio of zein. FTIR results indicated that gelatin and zein molecules were homogenously dispersed within the fibers, and the Maillard reaction occurred between the proteins and glucose. The addition of zein affected the mobility of the gelatin chains, leading to the decreased denaturation temperature. The cross-linked fibers with a 1:1 gelatin/zein ratio showed the most hydrophobic surface (water contact angle of 134°), and comparable mechanical properties to the cross-linked gelatin nanofibers, while a higher ratio of zein (more than 50%) resulted in the decreased elastic modulus. The L929 cell cytotoxicity test suggested that the cross-linked gelatin/zein nanofibers exhibited good biocompatibility and non-cytotoxicity.

中文翻译：

---

葡萄糖交联电纺明胶/玉米醇溶蛋白纳米纤维的润湿性、力学性能和生物相容性研究

摘要 在这项研究中，明胶/玉米醇溶蛋白纳米纤维被静电纺丝，然后通过美拉德反应与葡萄糖交联。形态观察表明，交联明胶/玉米蛋白纳米纤维的平均直径随着玉米蛋白重量比的增加而减小。FTIR结果表明明胶和玉米醇溶蛋白分子均匀分散在纤维内，蛋白质与葡萄糖发生美拉德反应。玉米蛋白的加入影响了明胶链的流动性，导致变性温度降低。明胶/玉米蛋白比例为 1:1 的交联纤维表面疏水性最强（水接触角为 134°），机械性能与交联明胶纳米纤维相当，而玉米蛋白的比例更高（超过 50 %) 导致弹性模量降低。