The aim of this work was to elucidate the influence of egg white albumen (EA) protein loaded on the electrospinning of PEO solutions under different concentrations and pHs conditions. Properties of the electrospun fiber mats, such as morphology, thermal properties, and wettability were analyzed. In addition, rheological behavior of the polymer solutions was measured to explain the electrospinnability for fiber formation. The rheological results showed that the addition of EA protein affects the molecular entanglement required to electrospin PEO, being able to incorporate up to 75wt% EA protein. The diameter of most of the PEO/EA fibers was in the range of 200-400nm. When comparing the effect of concentration and pH of the electrospinning solution, the morphology of the fibers was found to be mainly affected by the second one. FTIR analysis of the blend fibers confirmed the presence of the protein and revealed that the secondary structure changed with pH. From a thermodynamic point of view, the EA protein and PEO showed a high degree of mutual incompatibility. The presence of EA protein influenced PEO polymer thermal behavior, lowering its melting point and decreasing the quantity of PEO crystallites. All the PEO/EA electrospun fiber mats showed rapid water absorption, which increased as PEO concentration became higher, and similarly, when lowering protein concentration.
Keywords: Egg white albumen; Electrospinning; Polyethylene oxide.
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