Rheological Properties and Electrospinnability of High-Amylose Starch in Formic Acid

Lancuški, Anica; Vasilyev, Gleb; Putaux, Jean‐Luc; Zussman, Eyal

doi:10.1021/acs.biomac.5b00817

Cited by 82 publications

(45 citation statements)

References 59 publications

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“…Fibers with 8 wt % PVA were thinner and more uniform (175 ± 27 nm; Figure 4c) than those prepared with higher PVA contents (e.g., 262 ± 39 nm obtained at 10 wt % PVA; Figure 4d). Consistent with other electrospinning studies [39,40], our best mat showed simultaneously high TS and EB. This could relate with the mechanism of load transfer during mechanical tests [12]; under tension, the non-aligned PVA fibers will rearrange due to the load exerted on the fiber network (and not on individual fibers as in the case of aligned fibrous mats) which will cause the fibrous mats to elongate more or less depending on the number of fiber ends the tensile grips will grab.…”

Section: Resultssupporting

confidence: 92%

Electrospun Polymer Nanofibers Reinforced by Tannic Acid/Fe+++ Complexes

et al. 2016

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We report the successful preparation of reinforced electrospun nanofibers and fibrous mats of polyvinyl alcohol (PVA) via a simple and inexpensive method using stable tannic acid (TA) and ferric ion (Fe+++) assemblies formed by solution mixing and pH adjustment. Changes in solution pH change the number of TA galloyl groups attached to the Fe+++ from one (pH < 2) to two (3 < pH < 6) to three (pH < 7.4) and affect the interactions between PVA and TA. At pH ~ 5.5, the morphology and fiber diameter size (FDS) examined by SEM are determinant for the mechanical properties of the fibrous mats and depend on the PVA content. At an optimal 8 wt % concentration, PVA becomes fully entangled and forms uniform nanofibers with smaller FDS (p < 0.05) and improved mechanical properties when compared to mats of PVA alone and of PVA with TA (p < 0.05). Changes in solution pH lead to beads formation, more irregular FDS and poorer mechanical properties (p < 0.05). The Fe+++ inclusion does not alter the oxidation activity of TA (p > 0.05) suggesting the potential of TA-Fe+++ assemblies to reinforce polymer nanofibers with high functionality for use in diverse applications including food, biomedical and pharmaceutical.

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Section: Resultssupporting

confidence: 92%

Electrospun Polymer Nanofibers Reinforced by Tannic Acid/Fe+++ Complexes

et al. 2016

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“…A small displacement in the bands from soluble potato starch (2931, 1647, 1338, 1076, and 991 cm −1 ) was observed when compared with those of ultrafine fibers in solutions with different aging times (Table ). During the chemical gelatinization of the starch and formic acid solutions, reorganization occurs, and starch macromolecules tend to aggregate as a function of solution aging times . This observation suggests interactions between the hydrogen bounds of starch and the solvent, and may be the reason for the small displacement in the bands observed when the same fiber‐forming solution is compared at different aging times.…”

Section: Resultsmentioning

confidence: 99%

“…However, in these cases, starch is not the principal polymer in the resulting fiber. Thus, to the best of our knowledge, there are no studies on the production of fibers using starch with normal amylose content (for potato starch, the normal amylose content ranges from 25% to 30%), and existing studies are focused on fibers produced from starch in combination with other polymers or with high amylose content …”

Section: Introductionmentioning

confidence: 99%

Aging Time of Soluble Potato Starch Solutions for Ultrafine Fibers Formation by Electrospinning

et al. 2018

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The objective of this study is to develop a methodology to produce ultrafine fibers of soluble potato starch with normal amylose content by electrospinning, and to evaluate the characteristics of the fibers produced from fiber‐forming solutions subjected to different aging times. The fiber‐forming polymer solutions are prepared with 40% soluble potato starch (with amylose content of 32.54 ± 3.65%) and formic acid (75%) as solvent. The solutions are allowed to age for 0, 24, 48, and 72 h before electrospinning. Viscosity and electrical conductivity of the solutions are determined. The electrospun fibers are analyzed for morphology, size distribution, and thermal properties, and investigated through Fourier‐transform infrared spectroscopy analysis. The shear viscosity of the solutions decreases as aging time increases from 0 to 48 h but did not change upon further aging (p > 0.05). The electrical conductivity did not influenced the studied properties in the present study such as morphology and size distribution of the fibers. The electrospun fibers show a morphology with beads and average diameter in the range 128–143 nm. The weight loss in thermal properties is lower in the fibers than in the starch. This study showes that soluble potato starch with normal amylose content can be converted into ultrafine fibers by electrospinning like a neat polymer in a fiber‐forming solution.

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“…While starch gelatinization is expected to occur below 100 °C (heating temperature of our starch dispersions) the transition from an helical to random coil conformation of starch molecules, which favors fiber formation, will only occur ~160 °C [12]. For this reason, native starch fibers have only been obtained by electro-wet-spinning technology from DMSO solutions [10,11,12,13] while electrospinning has only been possible using starch derivatives [15,34] or starch blends with synthetic polymers [29,30].…”

Section: Correlation Between Rheology and Fiber Formationmentioning

confidence: 99%

“…Pure starch fibers in turn, could only be obtained from Dimethyl Sulfoxide (DMSO) solutions using electro-wetspinning technology due to the non-volatile nature of the organic solvent [12,13]. Starch derivatives have also been electrospun from formic acid solutions [15,34] while composite fibers have been produced from blends of starch with non-food grade polymers such as polyvinyl alcohol [29] and polylactic acid [30]. …”

mentioning

confidence: 99%

Investigation on Photoluminescence Behaviour of 2, 3-Diphenylquinoxalin-6-Vinyl Benzaldehyde

Padma¹,

Sathiya²,

Guhanathan³

2017

SOJMSE

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Open Access Research Articlesuccess of electrospinning will rely on the proper optimization of several process parameters including flow rate of spinning solution, applied voltage and distance from the needle tip to the fiber collector, as well as relevant solution properties such as viscosity, viscoelasticity, concentration, electrical conductivity and surface tension [6,14,28].Food-grade hydrocolloids of commercial importance include polysaccharides (natural carbohydrate polymers) and proteins. Food-grade hydrocolloids, alone or combined, are widely used by the food industry to improve texture, processing conditions and the overall quality of food products [3,17]. Processing hydrocolloids by electrospinning is often challenging since most of these compounds show inadequate or limited spinnability [28].Starch and guar gum are two cost-attractive hydrocolloids often used together in food formulations [8]. Starch is present in plants as semi crystalline granules which shape, size, morphology and composition (e.g. amylose/amylopectin ratio) will depend on the starch source and cultivation conditions [3,13]. The granules are composed of amylose or (1→4)-linked α-glucopyranose, a linear macromolecule responsible for starch's gelling properties [18], and amylopectin or (1→4)-linked α-glucopyranose with α-(1→6) branch linkages, a highly branched component that may form very weak gels [20]. Guar Gum (GG) is extracted from Cyampsis tetragonolobus seeds [32] and is formed by linear chains of β-(1-4)-D-mannan with side units of α-(1-6) linked galactose [24].Electrospinning of starch and GG have been studied separately in a few papers. Lubambo et al. [16] found that fibers obtained from GG solutions were not uniform and had insoluble aggregates between fibers and within their structure. These authors concluded that sequential filtration steps were needed after GG purification to reduce the aggregates and improve fiber morphology. Pure starch fibers in turn, could only be obtained from Dimethyl Sulfoxide (DMSO) solutions using electro-wetspinning technology due to the non-volatile nature of the organic solvent [12,13]. Starch derivatives have also been electrospun from formic acid solutions [15,34] while composite fibers have been produced from blends of starch with non-food grade polymers such as polyvinyl alcohol [29] and polylactic acid [30]. AbstractIn this study, electrospun nanofibers were prepared for the first time, from aqueous blends of guar gum (GG) and corn starch with amylose contents of 27.8% (CS28) and 50% (CS50). The fiber morphology and fiber diameter sizes (FDS) were correlated with solution rheology. The spinning solutions were prepared with 3 wt% total concentration and mass ratios ranging from 4:1 to 1:4 GG/CS. The GG alone (3 wt%) was highly viscous and predominantly elastic (G'>G'') over the range of tested frequencies. Both CS were effective rheological modifiers that facilitated the electrospinning process. Partial substitution of GG by CS decreased solution viscosity and moved the elastic plateau (...

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Rheological Properties and Electrospinnability of High-Amylose Starch in Formic Acid

Cited by 82 publications

References 59 publications

Electrospun Polymer Nanofibers Reinforced by Tannic Acid/Fe+++ Complexes

Electrospun Polymer Nanofibers Reinforced by Tannic Acid/Fe+++ Complexes

Aging Time of Soluble Potato Starch Solutions for Ultrafine Fibers Formation by Electrospinning

Investigation on Photoluminescence Behaviour of 2, 3-Diphenylquinoxalin-6-Vinyl Benzaldehyde

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