Fabrication of κ-carrageenan fibers by wet spinning: Addition of ι-carrageenan

Lingyan Kong, Gregory R. Ziegler

Research output: Contribution to journalArticle

9 Citations (Scopus)

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 languageEnglish (US)
Pages (from-to)302-306
Number of pages5
JournalFood Hydrocolloids
Volume30
Issue number1
DOIs
StatePublished - Jan 1 2013

Fingerprint

Carrageenan
carrageenan
spinning
Fabrication
Fibers
Gels
gels
Gelation
Coagulation
Tensile properties
Phase separation
thermal properties
gelation
coagulation
Baths
rheological properties
compliance
Compliance
Hot Temperature
Chemical analysis

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

Cite this

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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 journalArticle

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AU - Ziegler, Gregory R.

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