Department of Food Science, Pennsylvania State University, University Park, Pennsylvania, United States.
Biomacromolecules. 2012 Aug 13;13(8):2247-53. doi: 10.1021/bm300396j. Epub 2012 Jul 3.
We 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 electrospinnability 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.
我们已经展示了一种制备平均直径在微米级的纯淀粉纤维的方法。在本研究中，通过外推临界缠结浓度（半浓无缠结态和半浓缠结态的边界）来尝试将淀粉分散体的流变性质与可纺性相关联。含有名义上 80%直链淀粉的高直链淀粉淀粉分散体（Gelose 80）需要 1.2-2.7 倍的缠结浓度才能有效进行静电纺丝。除了淀粉浓度外，分子构象和剪切粘度对于确定可纺性也很重要。研究了不同淀粉的流变性质和可纺性。含有名义上 70%和 50%直链淀粉的 Hylon VII 和 Hylon V 淀粉分别需要 1.9 和 3.7 倍其缠结浓度才能进行静电纺丝。仅从含有约 35%直链淀粉的绿豆淀粉中获得了较差的纤维，而直链淀粉含量更低的淀粉则无法进行静电纺丝。
