Electrospun Ultrafine Fibers from Black Bean Protein Concentrates and Polyvinyl Alcohol

In this study, ultrafine fibers were produced from black bean protein concentrates (BPCs) and polyvinyl alcohol (PVA) by electrospinning. The BPC was denatured under acidic (pH 2) or basic (pH 11) conditions. Polymer solutions containing different PVA concentrations (11% or 21%, w/v) and different BPC: PVA ratios (50:50 or 75:25, v/v) were used for fiber production. The electrical conductivity and rheological properties of the fiber-forming solutions were evaluated, as well as the morphology, size distribution, infrared spectrum, and thermal properties of the electrospun fibers. The fibers showed a homogeneous morphology and diameters ranging from 115 to 541 nm. Fibers from the solution containing BPC denatured at pH 11, 11% PVA, and 75:25 (v/v) BPC: PVA presented the lowest diameter, and those from BPC denatured at pH 2 had less beads than the fibers obtained from BPC denatured at pH 11. The solution formulation affected the thermal properties of the fibers, with weight loss increases ranging from 39.0% to 60.9%. The polymeric solutions containing PVA and BPC (whether denatured under basic or acidic conditions) resulted in ultrafine electrospun fibers with highly favorable characteristics that could potentially be used for the encapsulation of bioactive compounds and food applications.