Formation of starch-guest inclusion complexes in electrospun starch fibers

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.accessioned2020-05-06T20:48:09Z
dc.date.available2020-05-06T20:48:09Z
dc.date.issued2014-07
dc.description.abstractWe 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. (C) 2013 Elsevier Ltd. All rights reserved.en_US
dc.format.mimetypeapplication/pdf
dc.identifier.citationKong, 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
dc.identifier.doi10.1016/j.foodhyd.2013.12.018
dc.identifier.orcidhttps://orcid.org/0000-0002-4775-0226
dc.identifier.orcidhttps://orcid.org/0000-0002-3881-649X
dc.identifier.urihttp://ir.ua.edu/handle/123456789/6766
dc.languageEnglish
dc.language.isoen_US
dc.publisherElsevier
dc.rights.licenseAttribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectStarch
dc.subjectInclusion complex
dc.subjectMolecular encapsulation
dc.subjectElectrospinning
dc.subjectFiber
dc.subjectSTRUCTURAL FEATURES
dc.subjectCONTROLLED-RELEASE
dc.subjectAMYLOSE
dc.subjectCRYSTALLINE
dc.subjectTRANSITIONS
dc.subjectBEHAVIOR
dc.subjectChemistry, Applied
dc.subjectFood Science & Technology
dc.subjectChemistry
dc.titleFormation of starch-guest inclusion complexes in electrospun starch fibersen_US
dc.typetext
dc.typeArticle
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Kong_Formation of starch-guest inclusion complexes in electrospun starch fibers.pdf
Size:
1.31 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