PREPARATION AND PROPERTIES OF OXIDIZED STARCH NANOPARTICLES

被引：0
|
作者：
Liu, Xiao Kang [1 ,2 ,3 ]
Zhang, Xiao Yu [3 ]
Liu, Xin Fang [1 ,2 ]
机构：
[1] Luoyang Normal Univ, Coll Chem & Chem Engn, Luoyang, Peoples R China
[2] Luoyang Normal Univ, Henan Key Lab Funct Oriented Porous Mat, Luoyang, Peoples R China
[3] Henan Univ Sci & Technol, Coll Food & Bioengn, Luoyang, Peoples R China
来源：
SCIENTIFIC STUDY AND RESEARCH-CHEMISTRY AND CHEMICAL ENGINEERING BIOTECHNOLOGY FOOD INDUSTRY | 2021年 / 22卷 / 03期
基金：
中国国家自然科学基金;
关键词：
oxidized starch nanoparticles; preparation; characterization; PHYSICOCHEMICAL PROPERTIES; GELATINIZATION KINETICS; THERMAL-PROPERTIES; TAPIOCA STARCH;
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
Starch nanoparticles (SNP) were prepared by traditional sulfuric acid hydrolysis using corn starch as raw material, and SNP was oxidized by potassium bromate (KBrO3) to prepare oxidized starch nanoparticles (OSNP). The structure and properties of SNP and OSNP were characterized by Fourier transform infrared spectrometer, X-ray powder diffractometer, laser particle size analyzer and dispersion test experiment. The results showed that native starch was transformed from micro grade (6 - 10 mu m) to nano grade with the formation of SNP (240 nm) and OSNP (180 nm). Compared with native starch, OSNP has good dispersibility due to its small particle size and negative charges, which will expand its application areas by combing the advantages of oxidized starches and nanoparticles.
引用
收藏
页码：303 / 310
页数：8
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