Formation of starch-guest inclusion complexes in electrospun starch fibers

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dc.rights.license Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
dc.contributor.author Kong, Lingyan
dc.contributor.author Ziegler, Gregory R.
dc.date.accessioned 2020-05-06T20:48:09Z
dc.date.available 2020-05-06T20:48:09Z
dc.date.issued 2014-07
dc.identifier.citation Kong, L., Ziegler, G. (2014): Formation of starch-guest inclusion complexes in electrospun starch fibers. Food Hydrocolloids, vol. 38. DOI:https://doi.org/10.1016/j.foodhyd.2013.12.018 en_US
dc.identifier.uri http://ir.ua.edu/handle/123456789/6766
dc.description.abstract We have demonstrated a method of fabricating starch fibers with an average diameter in the order of micrometers. In the present study, the formation of starch-guest inclusion complexes in the electrospun starch fibers was evaluated. Two methods were used to electrospin starch fibers with starch-guest inclusion complexes: a dope mixing method, where guest material was mixed into the starch dispersion prior to electrospinning, and a bath mixing method, where guest material was mixed into the coagulation bath into which starch dispersions were electrospun. Three selected guest compounds, palmitic acid, ascorbyl palmitate, and cetyl-trimethylammonium bromide, formed inclusion complexes with starch in the electrospun starch fibers. The presence of native lipids was not necessary to induce the inclusion complex formation. Encapsulation of these molecules in electrospun starch fibers may increase their stability during processing and storage, while providing controlled release properties. en_US
dc.format.mimetype application/pdf en_US
dc.language English en_US
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject starch en_US
dc.subject inclusion complex en_US
dc.subject molecular encapsulation en_US
dc.subject electrospinning en_US
dc.subject fiber en_US
dc.title Formation of starch-guest inclusion complexes in electrospun starch fibers en_US
dc.type text en_US


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Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)

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