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Molecular Entanglement and Electrospinnability of Biopolymers
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Spinnability of Starch Pastes.

S Akuzawa1, S Sawayama1, A Kawabata1

  • 1a Department of Nutrition, Faculty of Agriculture , Tokyo University of Agriculture , 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156 , Japan.

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|June 10, 2016
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Summary

This study introduces a new apparatus to measure starch paste spinnability, revealing how concentration and tensile velocity affect spinning properties. Different starch types exhibit distinct spinning patterns, categorized into four clusters.

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Area of Science:

  • Food Science and Technology
  • Materials Science

Background:

  • Starch pastes are widely used in various industries.
  • Understanding their physical properties, like spinnability, is crucial for optimizing applications.
  • Existing methods for assessing spinnability may have limitations.

Purpose of the Study:

  • To develop and validate an apparatus for assessing starch paste spinnability.
  • To investigate the influence of concentration and tensile velocity on the spinning properties of various starch pastes.
  • To classify different starch pastes based on their spinnability characteristics.

Main Methods:

  • Development of a novel apparatus to measure spinnability, incorporating impedance to prevent electrolysis.
  • Preparation of 10 different starch pastes (corn, sago, katakuri, sweet potato, kuzu, edible canna, cassava, Indian lotus root, bracken, potato) at 2% and 4% concentrations.
  • Measurement of spinning distance and stress using a dial gauge.
  • Analysis of strain, spinning energy, and tensile velocity effects.
  • Application of cluster analysis to categorize starch pastes based on spinning properties.

Main Results:

  • Starch paste spinnability, measured by spinning distance and stress, was dependent on concentration and tensile velocity.
  • Increased tensile velocity led to increased strain at maximum stress for all samples.
  • Spinning energy increased with tensile velocity, notably for potato starch.
  • Cluster analysis of 4% starch pastes revealed four distinct clusters with unique spinning patterns.

Conclusions:

  • The developed apparatus effectively assesses starch paste spinnability.
  • Starch paste spinnability is significantly influenced by concentration, tensile velocity, and starch type.
  • The findings provide a basis for classifying and selecting starches based on desired spinning characteristics.