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Updated: Mar 19, 2026
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Molecular Entanglement and Electrospinnability of Biopolymers
Published on: September 3, 2014
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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.
Bioscience, Biotechnology, and Biochemistry
|June 10, 2016
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.
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.
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