Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, Jiangsu, China.
Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, Jiangsu, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, Jiangsu, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, Jiangsu, China.
Carbohydr Polym. 2022 Nov 15;296:119959. doi: 10.1016/j.carbpol.2022.119959. Epub 2022 Aug 6.
The role of amylose content in electrospinning starch nanofibres is well understood, but that is not the case for the roles of the molecular structures of amylose and amylopectin. Here, correlations between starch molecular-structure parameters and electrospinnability evaluation indices (average droplet number, average bead number, and average fibre diameter) and dope properties (shear viscosity, conductivity, and surface tension) were examined. Starches with lower amounts of short amylopectin chains, higher amounts of either/or long amylopectin chains and/or lower degree of branching showed decreased viscosity of the electrospinning dopes, and resulted in a reduced average droplet number of electrospun fibre mats. The molecular sizes of amylose and whole starch, and the average degree of polymerization for amylose chains, all correlated with the shear viscosity and surface tension of dopes, and thus influenced the average fibre diameter. This expands the current understanding between amylopectin molecular structure and starch electrospinning, thereby assisting a better choice of starches for desired electrospinnability properties.
直链淀粉含量在静电纺丝淀粉纳米纤维中的作用已得到充分理解，但直链淀粉和支链淀粉的分子结构的作用并非如此。在这里，研究了淀粉分子结构参数与可纺性评价指标（平均液滴数、平均珠粒数和平均纤维直径）和纺丝液性质（剪切粘度、电导率和表面张力）之间的相关性。具有较短支链淀粉链含量较低、较长支链淀粉链含量较高或分支程度较低的淀粉，其纺丝液的粘度降低，导致电纺纤维毡的平均液滴数减少。直链淀粉和整个淀粉的分子大小，以及直链淀粉链的平均聚合度，都与纺丝液的剪切粘度和表面张力相关，从而影响纤维的平均直径。这扩展了目前对支链淀粉分子结构与淀粉静电纺丝之间的理解，从而有助于更好地选择具有所需可纺性的淀粉。
