Electrospinning of native and anionic corn starch fibers with different amylose contents

被引:45
|
作者
Fonseca, Laura Martins [1 ,2 ]
de Oliveira, Jean Paulo [1 ]
de Oliveira, Patricia Diaz [1 ]
Zavareze, Elessandra da Rosa [1 ]
Guerra Dias, Alvaro Renato [1 ]
Lim, Loong-Tak [2 ]
机构
[1] Univ Fed Pelotas, Dept Agroind Sci & Technol, BR-96010900 Pelotas, Brazil
[2] Univ Guelph, Dept Food Sci, 50 Stone Rd East, Guelph, ON N1G 2W1, Canada
关键词
Phosphorylation; Solution aging time; Electrospun starch fibers; Morphology; PHYSICOCHEMICAL PROPERTIES; RHEOLOGICAL PROPERTIES; POTATO; FABRICATION; POLYMER;
D O I
10.1016/j.foodres.2018.10.021
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Through starch phosphorylation and solution aging treatments, the aim of this work was to produce electrospun fibers derived from native and anionic (modified with sodium tripolyphosphate) corn starches with amylose contents of < 70% (w/w). The fibers of native and anionic corn starches (regular amylose and high amylose Hylon V/Hylon VII) were prepared by electrospinning of starch solutions dissolved in aqueous 75% formic acid (v/v) solvent. The effects of the aging (24, 48, and 72 h) on the rheology and electrical conductivity of the starch solutions, as well as the material properties (size distribution, morphology, and infrared spectrum) of the resulting electrospun fibers, were evaluated. Fibers produced from Hylon VII and Hylon V starches showed homogeneous morphologies, whereas the fibers from regular corn starches exhibited droplets and had heterogeneous morphologies, with diameter varied from 70 to 264 nm. Both native and anionic corn starches, with amylose contents of < 70% (w/w), produced smooth continuous fibers. The electrospun corn starch fibers potentially can be used as carriers for the encapsulation of active components in food and packaging applications.
引用
收藏
页码:1318 / 1326
页数:9
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