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

摘要

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 Nano sea 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 Nano sea 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.