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J Agric Food Chem. 2017 Jun 14;65(23):4786-4796. doi: 10.1021/acs.jafc.7b01830. Epub 2017 Jun 2.

Preparation and Characterization of Protein-Loaded Electrospun Fiber Mat and Its Release Kinetics.

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School of Food Science and Engineering, South China University of Technology , Guangzhou 510640, China.
Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China.


For the enhancement of protein's bioavailability, a specific delivery system was developed by coaxial electrospinning. Bovine serum albumin (BSA) was used as protein model, and the core-sheath fiber mat was fabricated using sodium alginate as shell layer and the BSA-loaded chitosan nanoparticle that was prepared previously as core layer. By optimizing electrospinning parameters, uniform fibers with diameters ranging from 200-600 nm were obtained, and transmission electron microscopy and confocal laser scanning microscopy revealed their core-sheath structures. Fourier transform infrared spectroscopy (FTIR) analysis demonstrated that there existed molecular interaction between components, which enhanced the mat's thermal stability and mechanic property. It was found that the predominant release mechanism of BSA from fiber mat was erosion, and little change occurred in the secondary structure of encapsulated BSA indicated by FTIR and circular dichroism analysis. The study shows that the obtained fiber mat is a potential delivery system for protein.


coaxial electrospinning; core−sheath fiber; protein; release kinetics; stability

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