Abstract：
This comprehensive analysis explores the rheological parameters and texture profile analysis (TPA) to effect starch solutions for mucoadhesion and assess the impact of micro-nanofibers (MNFs) on these parameters. The surface chemistry of all six samples was examined through the Fourier transform infrared (FTIR) technique. The spectrum of FTIR was recorded in the range of 500-4000 cm-1. The viscosity of different pHs (2-11) and temperatures (20-70 °C) of verious starches, potato, corn, and rice, decreased with the increasing of shear rate, exhibiting shear thinning behavior, which conformed to pseudoplastic fluid.The combination of chitosan and collagen MNFs significantly changed rheological properties, and the sample with the addtion of 1500 µL CC-MNF exhibited a greater viscosity of 59.8 mPa·s at a shear rate of 1.49 s-1. Potato starch emerged as a strong candidate for mucoadhesion due to its low hardness (4.62 ± 0.31 N), high adhesion (0.0322 ± 0.0053 mJ), cohesiveness (0.37 ± 0.03 Ratio), low chewiness (0.66 ± 0.12 mJ), and gumminess (1.69 ± 0.23 N). The inclusion of MNFs, especially collagen/chitosan MNFs showed the potential to further enhance adhesion.
摘要：
该综合分析探索了流变参数和质地轮廓分析（TPA）以影响淀粉溶液的粘膜粘附，并评估了微纳米纤维（MNF）对这些参数的影响。扫描电子显微镜（SEM）图像通过“图像分析软件”确认MNF的平均直径约为328±39nm。通过傅里叶变换红外（FTIR）技术检查了所有六个样品的表面化学。FTIR的光谱记录在500-4000cm-1的范围内。壳聚糖和胶原蛋白MNFs的结合显著增强了其流变性能,粘度（651mPas），应力(81.3Pa),和角频率G\'和G”（845Pa和312Pa），分别,在1500μLMNFs下，在7.0的pH条件和30°C的温度下。这种增强使淀粉溶液更适合粘膜粘附。马铃薯淀粉由于其低硬度（4.62±0.31N）而成为粘膜粘附的强候选物，高附着力(0.0322±0.0053mJ),粘结性（0.37±0.03比率），较低的咀嚼性（0.66±0.12mJ），和胶（1.69±0.23N）。包括MNFs，特别是胶原蛋白/壳聚糖MNFs显示出进一步增强粘附性和粘结性的潜力。
