Electrospinning of Guar Gum/Corn Starch Blends

Electrospinning of commercial guar-gum: Effects of purification and filtration.

Guar gums of two different commercial sources were successfully electrospun on both mica and copper tape at several concentrations starting from 1% (w/w). The electrospun fibers formed with the raw materials were not uniform and presented aggregates and beads within the fibers. Two different purification procedures and a filtration sequence with different pore size membranes were applied to enh...

Morphology & Properties of Blends of Starch –caprolactone Blend

A binary blend of polycaprolactone and starch in 70:30 weight ratio (known under the tradename “Envar”) was blended in various weight ratios with organosolv lignin (L) and organosolv lignin butyrate (LB) by solvent casting and melt blending. The thermal transitions observed by DSC revealed behavior resembling that of native polycaprolactone (PCL). Depression in melting temperatures obtained by ...

Assessing Biodegradability of Pval/ Starch Blends in an Anaerobic Envinronment

Research was conducted into biological degradation of PVAL modified samples, mixed with starch in an anaerobic environment. The test of biodegradability was performed in an aqueous environment under anaerobic conditions with digested activated sludge from municipal wastewater treatment plant. Evalution of biodegradation was based on methane and carbon dioxide produced in the gas phase and TOC d...

Functional and pasting properties of cassava – sweetpotato starch blends

Starch is an important constituent in many foods and plays an obvious role in achieving the desired viscosity in products such as sauces, pie illings, salad dressings, puddings, etc. Blending different starches has been reported to result in desirable functional properties which help to overcome some end-use limitations of native starches. Therefore, the purpose of this study was to determine t...

Biodegradable Polymers: Blends of Starch and Poly(lactic) Acid