Alginate/gelatin blended hydrogel fibers cross-linked by Ca and oxidized starch: Preparation and properties.

Alginate/gelatin blended hydrogel fibers were successfully prepared based on sodium alginate cross-linked by Ca and gelatin cross-linked by oxidized starch through the wet spinning process. The structure, surface morphologies, swelling properties of alginate hydrogel fibers and alginate/gelatin blended hydrogel fibers were examined by Fourier transform infrared analysis (FTIR), cross-linking degree test, element analysis test and scanning electron microscopy (SEM). While mechanical properties test, water absorption and retention properties test provide the mechanical, water absorption and retention properties. FTIR, cross-linking degree and element analysis results indicate that there is gelatin remaining in alginate/gelatin blended hydrogel fibers. However, the cross-linking of gelatin by oxidized starch is not completed with some dissociative gelatin solvated in the coagulation bath. Among the mentioned fibers, F is the best to improve the properties of alginate/gelatin blended hydrogel fibers with an optimal mass ratio of sodium and gelatin. The excessive additive amount of gelatin leads to the aggregation of gelatin in alginate/gelatin blended hydrogel fibers, making the worse compatibility between alginate and gelatin. It also destroys the mechanical properties of alginate/gelatin blended hydrogel fibers. These alginate/gelatin blended hydrogel fibers might have a potential application in the biomedical fields.