Structure and properties of blend fibers prepared from alginate and konjac glucomannan

Alginate/konjac glucomamian (KGM) blend fibers, prepared by spinning their mixture solution through a viscose-type spinneret into a coagulating bath containing aqueous CaCl2 and ethanol, were studied for structure and properties with the aid of infrared spectroscopy and scanning electron micrography. The analyses indicated a good miscibility between alginate and KGM because of the strong interaction. The dry tensile strength of the blend fiber increased with increase in KGM content. The wet tensile strength of fibers decreased with increase in KGM content. The optimal breaking elongations in dry and wet state were obtained when the KGM contents were 30 and 10 wt %, respectively. The most obvious change is that the introduction of KGM in the blend fiber can dramatically improve water-retention properties of blend fiber compared with pure alginate fiber. The fibers treated with aqueous solution of silver nitrate have good antibacterial activity to Staphylococcus aureus.