Abstract
Natural proteins such as casein and enzymes cannot be processed into fibrous forms. With the addition of another polymer such as poly(ethylene oxide) (PEO) or poly(vinyl alcohol) (PVA), casein, a natural protein, was electrospun into ultra-thin fibrous membranes. Fibers in these membranes had diameters between 100 and 500 nm. These fibrous membranes were rendered insoluble by chemical crosslinking with 4,4′-methylenebis(phenyl diisocyanate) (MDI) in THF. The electrospinning method has also been utilized for enzyme immobilization on solid support. The lipase encapsulated in the ultra-fine fibrous membranes exhibits higher catalytic activity towards hydrolyzing olive oil than that in the cast films from the same solution.
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Xie, J., Hsieh, YL. Ultra-high surface fibrous membranes from electrospinning of natural proteins: casein and lipase enzyme. Journal of Materials Science 38, 2125–2133 (2003). https://doi.org/10.1023/A:1023763727747
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DOI: https://doi.org/10.1023/A:1023763727747