Research on the Preparation of Food-Grade Sea Cucumber/Gelatin Nanofiber Membrane with Electrospinning Method

Wei Hong; Qing Shan Li; Jian Jiao; Hui Long Guo; Jing Sun; Jun Liu; Bin Guo; Guang Zhong Xing

doi:10.4028/www.scientific.net/AMR.427.139

Paper Titles

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Research on Flame Retarded of Polyurethane Rigid Foam/Expanded Perlite Thermal Insulation Composites
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Research on the Preparation of Food-Grade Sea Cucumber/Gelatin Nanofiber Membrane with Electrospinning Method
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Research Progress and Prospect of Inorganic Filler for Urea-Formaldehyde Resin Adhesive
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Research Progress of Co-Pyrolysis of Waste Plastics Contained Chlorine with Biomass
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Research Progress on Thermal Insulation Materials
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HomeAdvanced Materials ResearchAdvanced Materials Research Vol. 427Research on the Preparation of Food-Grade Sea...

Research on the Preparation of Food-Grade Sea Cucumber/Gelatin Nanofiber Membrane with Electrospinning Method

Abstract:

In this paper, the Food-grade sea cucumber / gelatin nanofiber was for the first time successfully prepared with electrospinning method. With the help of the infrared spectroscopy and X-ray diffraction, this paper analyzed the content of the nanosea cucumber powder and gelatin as well as the impact of different preparation methods on the crystalline of the Fiber membrane. Furthermore, Scanning electron microscope (SEM) was utilized to observe the fiber morphology, and thus discuss the best content of gelatin. The Experimental result manifested that as electrospinning method was used in preparing the Food-grade sea cucumber / gelatin nanofiber membrane, the nanosea cucumber powder and gelatin dispersed well in the fiber membrane, while it did worse in the crystalline of membrane. As the Gelatin content of the spinning solution is 10 wt. %, the spinnabiliy as well as its fiber-forming properties is of optimum.