Preparation and characterization of wheat gluten nanofiber films based on electrospinning and Maillard crosslinking

In the present study, composite nanofiber films were fabricated using a combination of electrospinning and Maillard crosslinking. The nanofiber films were comprised of polyvinyl alcohol/wheat gluten/glucose (PVA/ WG/G) in various ratios. The determination of the optimal mass ratio of the nanofiber film components (PVA/ WG = 1/4) and the proportion of glucose (20 g/hg, PWG144) was based on the physicochemical properties of the spinning solution and the analysis of scanning electron microscopy (SEM) images of the nanofiber films before and after crosslinking. Fourier transform infrared (FTIR) not only showed the presence of hydrogen bond interaction between WG and PVA, but also confirmed the occurrence of Maillard crosslinking. X-Ray Diffraction (XRD) analysis revealed that the crystal structure of the PWG144+ nanofiber films changed after Maillard crosslinking. Maillard crosslinking increased the thermal decomposition temperature and hydrophobicity of the PWG144+ nanofiber film, as well as improved its water stability and mechanical properties. This study suggests that the PWG144+ nanofiber film had the potential to be used as active food packaging after Maillard crosslinking reaction.

Automated summary

Composite nanofiber films were fabricated using electrospinning and Maillard crosslinking. The optimal mass ratio of PVA/WG and glucose was determined to be 1/4 and 20 g/hg, respectively. After Maillard crosslinking, the nanofiber films showed improved thermal decomposition temperature, hydrophobicity, water stability, and mechanical properties, making them suitable for active food packaging materials.