This paper investigates the role of molecular entanglements in starch fiber formation via electrospinning. It finds that molecular entanglement, which depends on processing parameters like feed rate and solution concentration, determines whether well-formed fibers are produced. Scanning electron micrographs show fibers formed from various starch-DMSO solutions. The paper concludes that the starch concentration must be 1.2-2.7 times the entanglement concentration for well-formed fibers, depending on DMSO concentration.

1. Critical Review
on
Role of Molecular Entanglements in Starch Fibre Formation by
Electrospinning
Under the Guide of:
Prof. (Dr.) R. V. Adivarekar
(Head of Department)
Fibres and Textile Processing Technology
Presented by:
Kanhaya lal kumawat
M. Tech First Year

2. CONTENT
Introduction
Materials
Experimental
Result & Discussion
Conclusions
Critical Review

3. Introduction:-
Electrospinning is a technology of growing interest for
producing micrometre or nanoscale fibres.
It is a peerless technique in terms of its cost-effectiveness,
simplicity, general applicability, and controllability of fiber
properties.
Starch is the most abundant and inexpensive biopolymers.
Starch is found in plant tissues, such as leaves, stems,
seeds, roots and tubers.

4. Materials:-
Gelose 80 starch was kindly provided by Penford Food
Ingredients Company (Centennial, CO).
Gelose 80 is a corn starch with amylose content of about 80%.
Hylon VII and Hylon V starches, containing nominally 70 and
50% amylose, respectively, required concentrations of 1.9 and
3.7 times their entanglement concentrations for
electrospinning.
Dimethyl sulfoxide(DMSO) is used as a solvent.
 Ethanol is used for the immersion of the grounded metal
mesh.

5. Experimental:-
Preparation of the dope
solution with help of boil
water and magnetic stirrer.
A 10ml syringe
A 20 gauge blunt needle
High voltage generator
Temp. is 20 °C.

6. Experimental:-
Spinning parameters
Feed rate ranges : 0.1, 0.25, and 0.4
mL/h
Voltage ranges : 0 to 15 kV
Distance ranges : 5, 7.5, and 10 cm

7. Result & Discussion:-
Characterisation Technique:-
Morphology Structure of fibres:- by using the
Scanning Electron Microscope(SEM) and Optical
Microscopy.
Rheology Properties:- by using the Rheometer which
is measure the Viscosity of liquid.

8. Morphology of fibres:-
Scanning electron micrographs of electrospun
pure gelose 80 starch fibers from
 (a) 8%
 (b) 12% (w/v) starch in 100% DMSO,
 (c) 8% and
 (d) 10% (w/v) starch in 95% DMSO,
 (e) 8% and
 (f) 10% (w/v) starch in 90% DMSO,
 (g) 8% and
 (h) 10% (w/v) starch in 85% DMSO, and
 (i) 8% and
 (j) 10% (w/v) starch in 80% DMSO

9. Conclusions:-
Rheology is a powerful tool to probe the molecular
conformation and interaction of biopolymers.
Molecular entanglement is depend on the process parameter.
When increase the feed rate of the jet is not develop in proper
way.
And also increase the concentration of solution it form debris
on the fibres.
To obtain well-formed fibers the concentration of starch had to
be 1.2−2.7 times the entanglement concentration depending on
the DMSO concentration.

10. Critical Review of Research Paper

11. Bibliography:-
Title Role of Molecular Entanglements in Starch
Fibre Formation by Electrospinning.
Authors Lingyan Kong and Gregory R. Ziegler
Journal American Chemical Society
Year of
publication
2012
Page No. 2247-2253
Impact factor 5.667 (2018)

12. Research Article history:-
Lingyan Kong and Gregory R
Ziegler
Department of Food Science,
Pennsylvania State
University, 341 Food Science
Building, University Park,
Pennsylvania, United States
Received: March 14, 2012
Revised: June 1, 2012
Published: June 18, 2012

13. Originality:-
The research work carried out is original but not novel.
There are some articles published on the same concept.
Some authors have published research articles before this:
Articles are Molecular Entanglement and Electro spinnability
of Biopolymers doi:10.3791/51933 and Preparation of potato
starch microfibers obtained by electro wet spinning
doi:10.1088/1757-899X/138/1/012001.

14. Technical part:-
Technical errors:- Paper is technically correct.
 Author is only use Scanning Electron Microscope(SEM) and Optical
Microscopy to determine the morphology of fibres.
Technical suggestion:- It is that use the other characterisation technique to
analysis the fibres.
 Fourier transform infrared spectroscopy is use to the determine the
chemical change in the fibre.
 Thermogravimetric Analysis is use to determine the thermal transition and
temp.
 X-ray diffraction is use to determine the crystallinity and amorphous
region of the fibres.
 Wettability is use to determine the hydrophilic nature of the fibres.
 Author is not use any type of physical testing like Tensile strength.

15. Title:-
 Current title is “Role of Molecular Entanglements in Starch Fibre
Formation by Electrospinning”
 It may be “Molecular Entanglements in Starch Fibre Formation
by Electrospinning” Or
 “Effect of Molecular Entanglements in Starch Fibre Formation
by Electrospinning”

16. References:-
References mentioned in the article are mentioned as per the
requirement of the journal.
No false reference was found.
Cited references are appropriately placed/ organized.

17. Flow and clarity:-
The flow of paper was excellent.
As per authors guideline for this journal, it is must give the
Email address of the author is not mention in this article.
As per authors guideline for this journal, it content the “et
al” use in this article (“et al” is not accepted).

18. Overall conclusion:-
The article is technically strong.
The format of article is well structured.
Language is difficult to understand.
Follow specific plan and procedure.
Interpretation of data is in deep.
Information is properly referenced.