Abstract
Taking advantage of the gelation process of κ-carrageenan, we have developed a wet-spinning process to fabricate micro-scale fibers from κ-carrageenan. Effects of three important spinning parameters, i.e. coagulation bath composition, spinning rate and post-spinning mechanical drawing, on fiber morphological and tensile properties have been discussed. In the present report, we studied the addition of ι-carrageenan on thermal and rheological properties of the bicomponent gels and the fibers spun from them. It was found that κ- and ι-carrageenan underwent phase separation in the bicomponent gel. Upon addition of ι-carrageenan, the diameter and compliance of the blend fiber was increased.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 302-306 |
| Number of pages | 5 |
| Journal | Food Hydrocolloids |
| Volume | 30 |
| Issue number | 1 |
| DOIs | |
| State | Published - Jan 1 2013 |
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All Science Journal Classification (ASJC) codes
- Food Science
- Chemistry(all)
- Chemical Engineering(all)
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Fabrication of κ-carrageenan fibers by wet spinning : Addition of ι-carrageenan. / Kong, Lingyan; Ziegler, Gregory R.
In: Food Hydrocolloids, Vol. 30, No. 1, 01.01.2013, p. 302-306.Research output: Contribution to journal › Article
TY - JOUR
T1 - Fabrication of κ-carrageenan fibers by wet spinning
T2 - Addition of ι-carrageenan
AU - Kong, Lingyan
AU - Ziegler, Gregory R.
PY - 2013/1/1
Y1 - 2013/1/1
N2 - Taking advantage of the gelation process of κ-carrageenan, we have developed a wet-spinning process to fabricate micro-scale fibers from κ-carrageenan. Effects of three important spinning parameters, i.e. coagulation bath composition, spinning rate and post-spinning mechanical drawing, on fiber morphological and tensile properties have been discussed. In the present report, we studied the addition of ι-carrageenan on thermal and rheological properties of the bicomponent gels and the fibers spun from them. It was found that κ- and ι-carrageenan underwent phase separation in the bicomponent gel. Upon addition of ι-carrageenan, the diameter and compliance of the blend fiber was increased.
AB - Taking advantage of the gelation process of κ-carrageenan, we have developed a wet-spinning process to fabricate micro-scale fibers from κ-carrageenan. Effects of three important spinning parameters, i.e. coagulation bath composition, spinning rate and post-spinning mechanical drawing, on fiber morphological and tensile properties have been discussed. In the present report, we studied the addition of ι-carrageenan on thermal and rheological properties of the bicomponent gels and the fibers spun from them. It was found that κ- and ι-carrageenan underwent phase separation in the bicomponent gel. Upon addition of ι-carrageenan, the diameter and compliance of the blend fiber was increased.
UR - http://www.scopus.com/inward/record.url?scp=84863683445&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84863683445&partnerID=8YFLogxK
U2 - 10.1016/j.foodhyd.2012.06.011
DO - 10.1016/j.foodhyd.2012.06.011
M3 - Article
AN - SCOPUS:84863683445
VL - 30
SP - 302
EP - 306
JO - Food Hydrocolloids
JF - Food Hydrocolloids
SN - 0268-005X
IS - 1
ER -