期刊
FOOD HYDROCOLLOIDS
卷 36, 期 -, 页码 20-25出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2013.08.021
关键词
Starch; Fiber; Electrospinning; Crystallinity; Crosslinking
资金
- USDA National Institute for Food and Agriculture, National Competitive Grants Program, National Research Initiative Program [2007-35503-18392]
Many efforts to spin starch fibers are reported in the patent and research literature. All reported spinning methods are dependent upon addition of non-starch components, e. g. other polymers, plasticizers or cross-linkers. In the present study, we demonstrate a method of producing pure starch fibers by an electrospinning technique. This method involves choosing an appropriate solvent for native high amylose starch and spinning on a modified electrospinning setup. Resulting starch fibers have diameters in the order of microns. Coagulation solvent composition can affect the crystallinity of the starch fibers. Post-spinning treatments were employed to increase the crystallinity and cross-link the starch fibers. The novel starch fibers have potential in various applications, e. g. in the food, textile, and biomedical industries. (c) 2013 Elsevier Ltd. All rights reserved.
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