ICCAS OpenIR
Determining electrospun morphology from the properties of protein-polymer solutions
Zhang, Hao1; Xi, Shixia1,2,3; Han, Yingchun2,3,4; Liu, Lunyang2,3,4; Dong, Bo2,3,4; Zhang, Zhijie2,3; Chen, Quan2,3; Min, Weihong1; Huang, Qingrong5; Li, Yunqi2,3; Liu, Jingsheng1
2018-05-14
Source PublicationSOFT MATTER
ISSN1744-683X
Volume14Issue:18Pages:3455-3462
AbstractIntegrating natural macromolecules, e.g. proteins, is a progressive trend in the fabrication of biocompatible sub-micrometer fibers with tunable diameters using the electrospinning technique. The correlation between solution properties and electrospun morphology is critical; it is quite clear for synthetic linear polymer solutions but remains uncertain for solutions with protein. Here, we report the determination of electrospun morphology in protein-polymer solutions of poly(ethylene oxide) (PEO) and zein, a storage protein from corn. The viscosity of the zein/PEO mixed solutions can be well described using the LedererRoegiers equation and decreases with the increase of the fraction of zein. The surface tension sharply decreases above a critical concentration at the saturation of the interfacial monolayer. Correspondingly, the different electrospun morphologies-from bead, coexisting bead and fiber, to fiber and ribbon-were mapped onto a ternary phase diagram and a viscosity contour plot. Such coupling provides a clear way to determine the electrospun morphology from solution properties. The occurrence of electrospun fibers partially follows two empirical rules, while the critical point revealed from surface tension has the best approximation. The diameters of electrospun fibers were found to have a scaling relationship against concentration, zero-shear viscosity and surface tension of solutions. These scaling exponents were compared with those from typical polymer solutions. The analysis suggests that aqueous ethanol gives different solvent qualities to zein and PEO solutions, resulting in the irregular shape in the phase diagram that correlates solution properties and electrospun morphologies.
DOI10.1039/c7sm02203d
Indexed BySCI
Language英语
WOS IDWOS:000432205300003
PublisherROYAL SOC CHEMISTRY
Citation statistics
Cited Times:3[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.iccas.ac.cn/handle/121111/42962
Collection中国科学院化学研究所
Corresponding AuthorLi, Yunqi; Liu, Jingsheng
Affiliation1.Jilin Agr Univ, Coll Food Sci & Engn, Natl Engn Lab Wheat & Corn Deep Proc, Changchun 130118, Jilin, Peoples R China
2.Chinese Acad Sci, Key Lab Synthet Rubber, Changchun Inst Appl Chem, Changchun 130022, Jilin, Peoples R China
3.Chinese Acad Sci, State Key Lab Polymer Phys & Chem, Changchun Inst Appl Chem, Changchun 130022, Jilin, Peoples R China
4.Univ Chinese Acad Sci, Beijing 100049, Peoples R China
5.Rutgers State Univ, Dept Food Sci, 65 Dudley Rd, New Brunswick, NJ 08901 USA
Recommended Citation
GB/T 7714
Zhang, Hao,Xi, Shixia,Han, Yingchun,et al. Determining electrospun morphology from the properties of protein-polymer solutions[J]. SOFT MATTER,2018,14(18):3455-3462.
APA Zhang, Hao.,Xi, Shixia.,Han, Yingchun.,Liu, Lunyang.,Dong, Bo.,...&Liu, Jingsheng.(2018).Determining electrospun morphology from the properties of protein-polymer solutions.SOFT MATTER,14(18),3455-3462.
MLA Zhang, Hao,et al."Determining electrospun morphology from the properties of protein-polymer solutions".SOFT MATTER 14.18(2018):3455-3462.
Files in This Item:
There are no files associated with this item.
Related Services
Recommend this item
Bookmark
Usage statistics
Export to Endnote
Google Scholar
Similar articles in Google Scholar
[Zhang, Hao]'s Articles
[Xi, Shixia]'s Articles
[Han, Yingchun]'s Articles
Baidu academic
Similar articles in Baidu academic
[Zhang, Hao]'s Articles
[Xi, Shixia]'s Articles
[Han, Yingchun]'s Articles
Bing Scholar
Similar articles in Bing Scholar
[Zhang, Hao]'s Articles
[Xi, Shixia]'s Articles
[Han, Yingchun]'s Articles
Terms of Use
No data!
Social Bookmark/Share
All comments (0)
No comment.
 

Items in the repository are protected by copyright, with all rights reserved, unless otherwise indicated.