Starch nanoparticle formation via reactive extrusion and related mechanism study

被引：112
作者：
Song, Delong [1 ,2 ]
Thio, Yonathan S. [3 ]
Deng, Yulin [1 ,2 ]
机构：
[1] Georgia Inst Technol, Sch Chem & Biomol Engn, Atlanta, GA 30332 USA
[2] Georgia Inst Technol, Inst Paper Sci & Technol, Atlanta, GA 30332 USA
[3] Georgia Inst Technol, Sch Mat Sci & Engn, Atlanta, GA 30332 USA
来源：
CARBOHYDRATE POLYMERS | 2011年 / 85卷 / 01期
关键词：
Starch; Nanoparticle; Extrusion; Crosslinker; COMPLEX-FORMATION; CORN STARCHES; NANOCRYSTALS; NANOCOMPOSITES; CRYSTALLINE; GRANULES; FILMS;
D O I：
10.1016/j.carbpol.2011.02.016
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
In this study, starch nanoparticles were prepared by a reactive extrusion method. The mechanism of starch nanoparticle formation during extrusion was investigated. The effects of extrusion conditions, including temperature (50-100 degrees C), screw speed, torque, starch water content and crosslinker addition, on particle size were studied. The results indicate that, with the addition of appropriate crosslinkers, the starch particles with an average size about 160nm could be obtained. The morphology, crystalline property, and rheological properties of starch nanoparticles were also characterized. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码：208 / 214
页数：7
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