This paper presents a comprehensive study on the electrohydrodynamic processing of gliadin to develop food-grade delivery systems with different morphologies. The effects of biopolymer concentration, applied voltage and solution flow-rate on particle morphology, molecular organisation, crystallinity and thermal properties were investigated. Gliadin concentration influenced the apparent viscosity and conductivity of the solutions, giving raise to particle morphologies at 10 wt% gliadin and beaded-free fibers above 25 wt% gliadin. In general, increasing the voltage resulted in smaller average sizes of the obtained structures, while no significant differences in morphology were observed among the tested flow rates. Interestingly, the amide I position in the FTIR reflected changes in protein conformation which could be correlated with the final morphology attained. Moreover, the acetic acid used for solution preparation disrupted the original amino acid chain packing of the gliadin fraction, being the electrospun/electrosprayed samples amorphous. These gliadin-based microparticles and microfibers obtained could serve as food-grade delivery vehicles.

本文对麦醇溶蛋白的电流体动力学处理进行了全面研究，以开发具有不同形态的食品级输送系统。研究了生物聚合物浓度，施加电压和溶液流速对颗粒形态，分子组织，结晶度和热性能的影响。麦醇溶蛋白的浓度影响溶液的表观粘度和电导率，从而在10wt％麦醇溶蛋白和高于25wt％麦醇溶蛋白的无串珠纤维下产生颗粒形态。通常，增加电压导致获得的结构的平均尺寸变小，而在测试的流速之间未观察到形态上的显着差异。有趣的是，FTIR中酰胺I的位置反映了蛋白质构象的变化，这可能与获得的最终形态有关。此外，用于溶液制备的乙酸破坏了麦醇溶蛋白级分的原始氨基酸链堆积，是电纺/电喷雾的无定形样品。获得的这些基于麦醇溶蛋白的微粒和微纤维可以用作食品级输送工具。