US 12,146,241 B2
Wheat gluten nanofiber, method for preparing the same and application thereof
Hui Zhang, Hangzhou (CN); and Yipeng Zhang, Hangzhou (CN)
Assigned to ZHEJIANG UNIVERSITY, Hangzhou (CN)
Appl. No. 17/621,233
Filed by ZHEJIANG UNIVERSITY, Hangzhou (CN)
PCT Filed Mar. 11, 2021, PCT No. PCT/CN2021/080146
§ 371(c)(1), (2) Date Dec. 20, 2021,
PCT Pub. No. WO2021/223511, PCT Pub. Date Nov. 11, 2021.
Claims priority of application No. 202010376171.X (CN), filed on May 6, 2020.
Prior Publication US 2022/0349092 A1, Nov. 3, 2022
Int. Cl. D01F 4/00 (2006.01); D01D 1/02 (2006.01); D01D 5/00 (2006.01); D01F 1/10 (2006.01)
CPC D01F 4/00 (2013.01) [D01D 1/02 (2013.01); D01D 5/003 (2013.01); D01F 1/103 (2013.01); D10B 2505/10 (2013.01)] 3 Claims
OG exemplary drawing
 
1. A method for preparing wheat gluten nanofibers with improved water stability and antibacterial property, consisting of steps of:
(1) dissolving wheat gluten and glycerol monolaurate in a solvent to obtain a spinning solution; wherein
the solvent is an aqueous acetic acid solution; a volume percentage concentration of the aqueous acetic acid solution is 40-60%;
the glycerol monolaurate is added at an amount of 1-20% based on the mass of wheat gluten;
in the spinning solution, a mass percentage concentration of wheat gluten is 20-30%; and;
(2) carrying out electrospinning with the spinning solution to obtain wheat gluten nanofibers with network fiber shape;
wherein the electrospinning is carried out with a voltage of 15-25 kV, a collecting distance of 10-15 cm, and a flow rate of 0.25-0.5 ml/h;
wherein the improved water stability means that, after the wheat gluten nanofibers being soaked in water for 7 days, the wheat gluten nanofibers still maintain the network fiber shape; and
wherein the antibacterial property means that the wheat gluten nanofibers have inhibitory effects on Escherichia coli and Staphylococcus aureus.