Chitosan and poly(vinyl alcohol) blend fibers were prepared by spinning their solution through a viscose-type spinneret at 25°C into a coagulating bath containing aqueous NaOH and ethanol. The influence of coagulation solution composition on the spinning performance was discussed, and the intermolecular interactions of blend fibers were studied by infrared analysis (IR), X-ray diffraction (XRD), and scanning electron micrograph (SEM) and by measurements of mechanical properties and water-retention properties. The results demonstrated that the water-retention properties and mechanical properties of the blend fibers increase due to the presence of PVA in the chitosan substract, and the mechanical strength of the blends is also related to PVA content and the degree of deacetylation of chitosan. The best mechanical strength values of the blend fibers, 1.82 cN/d (dry state) and 0.81 cN/d (wet state), were obtained when PVA content was 20 wt % and the degree of deacetylation of chitosan was 90.2%. The strength of the blend fibers, especially wet tenacity could be improved further by crosslinking with glutaraldehyde. The water-retention values (WRV) of the blend fibers were between 170 and 241%, obviously higher than pure chitosan fiber (120%). The structure analysis indicated that there are strong interaction and good miscibility between chitosan and poly(vinyl alcohol) molecular resulted from intermolecular hydrogen bonds.

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Alginate and gelatin blend fibers were prepared by spinning their solution through a viscose-type spinneret into a coagulating bath containing aqueous CaCl 2 and ethanol. The structure and properties of the blend fibers were studied with the aid of infrared spectra, scanning electron micrography, X-ray diffraction, and thermogravimetric analysis. Mechanical properties and water-retention properties were measured. The best values of the tensile strength and breaking elongation of blend fibers were obtained when gelatin content was 30 wt %. The water-retention values of blend fibers increase as the amount of gelatin is raised. The structural analysis indicated that there was strong interaction and good miscibility between alginate and gelatin molecules resulted from intermolecular hydrogen bonds.

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