Abstract
The high amylopectin content in native starch renders starch solutions suboptimal for meeting the rheological behavior requirements of electrospinning processes, making standalone electrospinning processing particularly challenging. In this work, isoamylase was used to enzymatically modify native starch. Effective debranching was accomplished by using the enzyme's particular activity toward the α-1,6-glycosidic linkages in amylopectin, which produced modified starch with a 57.26% amylose concentration. Electrospinning was employed to fabricate micro/nanofibers from enzymatically modified starch. A systematic investigation was conducted on the electrospinning parameters and morphological characteristics of the resultant micro/nanofibers, successfully producing fibrous structures with diameters ranging from 200-500 nm. This study establishes new methodological references for the application of electrospinning technology in developing all-starch fibrous materials.