Preparation, Characterization and Release of Urea from Wheat Gluten Electrospun Membranes

Materials

Daniela Denisse Castro-Enríquez²  Francisco Rodríguez-Félix¹  Benjamín Ramírez-Wong¹  Patricia Isabel Torres-Chávez¹  Mar໚ Mónica Castillo-Ortega³  Dora Evelia Rodríguez-Félix³  Lorena Armenta-Villegas³ 

[1] Department of Food Research & Graduate Program (DIPA), University of Sonora, Hermosillo, Sonora C.P. 83000, Mexico; E-Mails:;Department of Chemical-Biological Sciences (DCQB), University of Sonora, Hermosillo, Sonora C.P. 83000, Mexico; E-Mail:;Research Department in Polymers & Materials (DIPM), University of Sonora, Hermosillo, Sonora C.P. 83000, Mexico; E-Mails:

关键词: wheat gluten;    electrospinning;    prolonged-release system;    urea;   

DOI  :  10.3390/ma5122903

来源: mdpi

【 摘 要 】

Homogeneous and thin porous membranes composed of oriented fibers were obtained from wheat gluten (WG) using the electrospinning technique. SEM micrographs showed an asymmetric structure and some porosity, which, in addition to a small thickness of 40 μm, are desirable characteristics for the membranes’ potential application in release systems. The membranes were loaded with urea to obtain pastilles. FT-IR and DSC studies confirmed the existence of interactions via hydrogen bonding between urea and WG proteins. The pastilles were studied as prolonged-released systems of urea in water. The release of urea during the first 10 min was very fast; then, the rate of release decreased as it reached equilibrium at 300 min, with a total of °98% urea released. TGA analysis showed that the release system obtained is thermally stable up to a temperature of 117 °C. It was concluded that a prolonged-release system of urea could be satisfactorily produced using WG fibers obtained by electrospinning for potential application in agricultural crops.

【 授权许可】

CC BY   
© 2012 by the authors; licensee MDPI, Basel, Switzerland.