Preparation of potato starch microfibers obtained by electro wet spinning

2nd International Congress of Mechanical Engineering and Agricultural Science

机械制造;农业科学

Cárdenas, W.^1,4 ; Gómez-Pachon, E.Y.^2,4 ; Muñoz, E.^1,4 ; Vera-Graziano, R.^3

Escuela de Ciencias Químicas, Facultad de Ciencias, Universidad Pedagógica y Tecnológica de Colombia-UPTC, Avenida Central del Norte 39-115, Sede Central Tunja-Boyacá, Colombia^1

Escuela de Diseño Industrial, Facultad Sede Duitama, Universidad Pedagógica y Tecnológica de Colombia-UPTC, Carrera18 con Calle 22, Duitama-Boyacá, Colombia^2

Instituto de Investigaciones en Materiales-IIM, Universidad Nacional Autónoma de México-UNAM, Ciudad Universitaria, circuito exterior s/n, México D.F

04510, Mexico^3

Grupo de Investigación en Desarrollo y Aplicación de Nuevos Materiales-DANUM, Universidad Pedagógica y Tecnológica de Colombia-UPTC, Colombia^4

关键词: Average diameter;    Degradation temperatures;    Differential calorimetry;    Instrumental analysis;    Packaging for foods;    Physical and chemical properties;    Thermal transitions;    Wet-spinning technique;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/138/1/012001/pdf
DOI  :  10.1088/1757-899X/138/1/012001

学科分类：农业科学（综合）

来源: IOP

【 摘 要 】

Starch is one of the most abundant biopolymer in nature. It has been primarily used as a thickener in the food industry. Starch is found in greater amounts in the potato tubers, which is one of the largest food productions in the region of Boyacá-Colombia. Thus, potatoes are a viable source of starch. The main objective of this study is the preparation and characterization of native starch's microfiber by electro wet-spinning technique. The parameters that were changed for each treatment were as follows: the amount of potential applied to the solution, the distance between the needle and the collector and the rate of injection of the solution in order to determine the physical and chemical properties of the membranes, conformed by potatoes starch microfiber. Diverse instrumental analysis techniques were applied. They were: Scanning Electron Microscopy (SEM) to determine the morphologies and diameters of microfibers, Fourier Transform Infrared Spectroscopy (FTIR) to determine the chemical changes, Thermogravimetric Analysis (TGA) and Differential Calorimetry Scanning (DSC) to obtain the thermal transitions and the temperatures of useful. The microfibers were analysed in order to determine their structural properties and thus define the range of application. In conclusion, potatoes starch microfibers were obtained with average diameters of 15, 17, 23 and 25 micrometres, besides the fibers presented a degradation temperature of 304 °C, indicating that fibers are available with diameters of small scale, with good thermal properties. This study will enable the implementation of the microfibers to obtain bio packaging for food products and other applications.