Department of Food Science, Pennsylvania State University, 341 Food Science Building, University Park, PA, 16802, USA; Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL, 35487, USA.
Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL, 35487, USA.
Carbohydr Polym. 2021 Apr 15;258:116933. doi: 10.1016/j.carbpol.2020.116933. Epub 2020 Aug 21.
We aimed to develop a greener process for dry-electrospinning food-grade modified starch through the elimination of organic solvents. The rheological properties and electrospinnability of aqueous dispersions of commercial octenylsuccinylated (OS) starches with various molecular weight (Mw) were investigated, yet only nanofibers with beads or defects could be obtained from OS starch with the highest Mw, i.e., Purity Gum Ultra (PGU). Further improvement in the fiber morphology was achieved by adding pullulan (PUL) as a minor component in the spinning dope. Smooth, continuous, and bead-free nanofibers (147-250 nm) were obtained from the PGU-PUL dispersions. Shown on an electrospinnability map, the successful electrospinning of 12%, 15%, and 20% (w/v) aqueous PGU dispersions required a minimum addition of 6%, 5%, and 3% (w/v) of PUL, respectively. The addition of PUL contributed to establishing sufficient molecular entanglement for electrospinning. This study provides a promising green process to produce starch-based nanofibers for use in various applications, e.g., drug delivery, wound dressing, and tissue engineering.
我们旨在开发一种更环保的干法静电纺丝工艺，用于食品级改性淀粉，以消除有机溶剂的使用。研究了具有不同分子量（Mw）的商业辛烯基琥珀酸酯化（OS）淀粉的水基分散体的流变性能和可纺性，但只有分子量最高的 Purity Gum Ultra（PGU）OS 淀粉才能得到带有珠状或缺陷的纳米纤维。通过在纺丝液中添加少量普鲁兰（PUL）作为次要成分，可以进一步改善纤维形态。从 PGU-PUL 分散体中获得了光滑、连续且无珠状的纳米纤维（147-250nm）。在纺丝性图谱上显示，成功地将 12%、15%和 20%（w/v）的 PGU 水溶液进行静电纺丝，分别需要至少添加 6%、5%和 3%（w/v）的 PUL。PUL 的添加有助于建立足够的分子缠结以进行静电纺丝。这项研究为生产用于各种应用的淀粉基纳米纤维提供了一种有前途的绿色工艺，例如药物输送、伤口敷料和组织工程。
