Structural and Thermal Properties of Electrospun Whey Protein/PEO Nanofibers

Nano-scale fibers or films obtained by adding natural active agents to food proteins are promising materials for packaging purposes. Whey (WPs) one of the most popular matrices in application with their cheap and sustainable availability. They have many functional properties antimicrobial, antiviral anticarcinogenic highlighted as well. Enzymatic hydrolysis can increase functionality such inducing gelation revealing bioactive peptides. These features make whey good candidates fabrication talented fiber structures through electrospinning. Electrospinning technique based on deposition fine a collector surface under electrical forces be used form protein nanofibers. The purpose this research is produce whey-based nanofibers determine structural thermal infra-red spectroscopy thermogravimetric analysis. A high molecular polymer, polyethylene oxide (PEO) was combination concentrate (WPC) spinnability. Besides, enzymatic WPC enhanced viscosity protein/polymer solution helped electrospinning ability. Both non-hydrolyzed hydrolyzed WPC/PEO exhibited morphological, targeted use biomedical applications. Further will focus these