Influence of the Protein Content on Fiber Morphology and Heat Treatment of Electrospun Potato Protein–Maltodextrin Fibers

The production of ultrafine fibers proteins and polysaccharides by needleless electrospinning can be performed prior to a thermal treatment form glycoconjugates via the first stage Maillard reaction. aim was produce potato protein–maltodextrin conjugates with varying protein content 0.05, 0.1, 0.15, 0.2 g/mL subsequent (0, 6, 12, 24, 48 h at 65 °C 75% relative humidity). concentrations maltodextrins, dextrose equivalent 2 21, were kept constant 0.8 0.1 g/mL. highest fiber rate achieved (5.8 ± 0.4 g/h). With increasing content, decreased 2.8 0.5 g/h. obtained from spinning solution containing showed largest average diameter (4.0 1.5 µm) broadest distribution. close that corresponding solution. browning index after heating increased for all samples (9.7–14.7) compared unheated (1.1–3.3). results indicate has an impact on yield, diameter, morphology fibers.