Role of Molecular Entanglements in Starch Fiber Formation by Electrospinning

Simple item page
dc.contributor.authorKong, Lingyan
dc.contributor.authorZiegler, Gregory R.
dc.contributor.otherPennsylvania Commonwealth System of Higher Education (PCSHE)
dc.contributor.otherPennsylvania State University
dc.contributor.otherPennsylvania State University - University Park
dc.contributor.otherUniversity of Alabama Tuscaloosa
dc.date.accessioned2020-05-20T15:47:57Z
dc.date.available2020-05-20T15:47:57Z
dc.date.issued2012-06-18
dc.description.abstractWe have demonstrated a method of fabricating pure starch fibers with an average diameter in the order of micrometers. In the present study, correlation between the rheological properties of starch dispersions and the electro-spinnability was attempted via the extrapolation of the critical entanglement concentration, which is the boundary between the semidilute unentangled regime and the semidilute entangled regime. Dispersions of high amylose starch containing nominally 80% amylose (Gelose 80) required 1.2-2.7 times the entanglement concentration for effective electrospinning. Besides starch concentration, molecular conformation, and shear viscosity were also of importance in determining the electrospinnability. The rheological properties and electrospinnability of different starches were studied. Hylon VII and Hylon V starches, containing nominally 70 and 50% amylose, respectively, required concentrations of 1.9 and 3.7 times their entanglement concentrations for electrospinning. Only poor fibers were obtained from mung bean starch, which contains about 35% amylose, while starches with even lower amylose contents could not be electrospun.en_US
dc.format.mimetypeapplication/pdf
dc.identifier.citationKong, L., Ziegler, G. (2012): Role of Molecular Entanglements in Starch Fiber Formation by Electrospinning. Biomacromolecules,13(8). DOI:https://doi.org/10.1021/bm300396j
dc.identifier.doi10.1021/bm300396j
dc.identifier.orcidhttps://orcid.org/0000-0002-3881-649X
dc.identifier.orcidhttps://orcid.org/0000-0002-4775-0226
dc.identifier.urihttp://ir.ua.edu/handle/123456789/6775
dc.languageEnglish
dc.language.isoen_US
dc.publisherAmerican Chemical Society
dc.subjectRHEOLOGY
dc.subjectBiochemistry & Molecular Biology
dc.subjectChemistry, Organic
dc.subjectPolymer Science
dc.subjectChemistry
dc.titleRole of Molecular Entanglements in Starch Fiber Formation by Electrospinningen_US
dc.typetext
dc.typeArticle
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Kong_Role of Molecular Entanglements in Starch Fiber Formation by Electrospinning.pdf
Size:
2.37 MB
Format:
Adobe Portable Document Format
Description:
main article
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.27 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Research and Publications - Department of Human Nutrition and Hospitality Management