TY - JOUR
T1 - Fabrication of κ-carrageenan fibers by wet spinning
T2 - Addition of ι-carrageenan
AU - Kong, Lingyan
AU - Ziegler, Gregory R.
N1 - Funding Information:
This project was funded by the USDA National Institute for Food and Agriculture, National Competitive Grants Program, National Research Initiative Program 71.1 FY 2007 as grant # 2007-35503-18392 .
PY - 2013/1
Y1 - 2013/1
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.
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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 -