Abstract
ABSTRACTIn the present study, we provide a method for controlling the surface morphology of centrifugally spun starch‐based fibers by adjusting the ratio of amylopectin/amylose in starches and combining with a hot blast temperature. The effects of hot blast temperature, amylopectin, and amylose on fiber surface morphologies are investigated. Scanning electron microscopy is used to characterize the morphology of the prepared fibers. The results show that fibers with burr‐shaped nanostructures on the surface can be fabricated by adding amylopectin to starches and are promoted by increasing the hot blast temperature. However, amylose in starches plays the role of smoothing the fiber surfaces. X‐ray diffraction reveals that the fibers are amorphous. Through Fourier transform infrared spectroscopy analysis, it was found that some physicochemical changes occur during centrifugal spinning. © 2017 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 45810.
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