Preparation and Characterization of Potato Starch Nanoparticles with Acrylamide by Microwave Radiation.
In this study on decreasing the particle size of the potato starch, ultrasound and acid hydrolysis methods were carried out at the same time. The starch nanoparticles obtained were modified with acrylamide(AM) monomer by microwave irradiation, employing a small concentration of chemical initiator. I...
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| Format: | Online |
| Language: | spa |
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Universidad Pedagógica y Tecnológica de Colombia
2018
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| Online Access: | https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/7783 |
| _version_ | 1801706341618679808 |
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| author | RODRIGUEZ PINEDA, LINA MARIA Muñoz-Prieto, Efrén de Jesús Rius-Alonso, Carlos A. Palacios-Alquisira, Joaquín |
| author_facet | RODRIGUEZ PINEDA, LINA MARIA Muñoz-Prieto, Efrén de Jesús Rius-Alonso, Carlos A. Palacios-Alquisira, Joaquín |
| author_sort | RODRIGUEZ PINEDA, LINA MARIA |
| collection | OJS |
| description | In this study on decreasing the particle size of the potato starch, ultrasound and acid hydrolysis methods were carried out at the same time. The starch nanoparticles obtained were modified with acrylamide(AM) monomer by microwave irradiation, employing a small concentration of chemical initiator. It was found that, with a low concentration of potassium persulfate (PPS) in aqueous medium and microwave assistance, starch nanoparticles grafted with acrylamide could be prepared quickly. Native starch, starch nanoparticles and grafted copolymers were characterized by various analytical techniques. The Fourier transform infrared spectroscopy (FT-IR) analysis demonstrates group acrylamide attachment to starch nanoparticles chains. X-ray diffraction (XRD) and scanning electron microscopy (SEM) demonstrate an increased amorphous region of starch nanoparticles and grafted copolymers, while the thermogravimetric analysis (TGA) highlighted the increase in thermal stability of the copolymers in comparison to potato starch nanoparticles. |
| format | Online |
| id | oai:oai.revistas.uptc.edu.co:article-7783 |
| institution | Revista Ciencia en Desarrollo |
| language | spa |
| publishDate | 2018 |
| publisher | Universidad Pedagógica y Tecnológica de Colombia |
| record_format | ojs |
| spelling | oai:oai.revistas.uptc.edu.co:article-77832022-06-15T17:03:12Z Preparation and Characterization of Potato Starch Nanoparticles with Acrylamide by Microwave Radiation. Preparación y Caracterización de Micropartículas de Almidón de Papa con Acrilamida por Irradiación de Microondas RODRIGUEZ PINEDA, LINA MARIA Muñoz-Prieto, Efrén de Jesús Rius-Alonso, Carlos A. Palacios-Alquisira, Joaquín Injerto, hidrólisis, microondas, micropartículas de almidón, ultrasonido Grafting hydrolysis microwave starch nanoparticle ultrasound In this study on decreasing the particle size of the potato starch, ultrasound and acid hydrolysis methods were carried out at the same time. The starch nanoparticles obtained were modified with acrylamide(AM) monomer by microwave irradiation, employing a small concentration of chemical initiator. It was found that, with a low concentration of potassium persulfate (PPS) in aqueous medium and microwave assistance, starch nanoparticles grafted with acrylamide could be prepared quickly. Native starch, starch nanoparticles and grafted copolymers were characterized by various analytical techniques. The Fourier transform infrared spectroscopy (FT-IR) analysis demonstrates group acrylamide attachment to starch nanoparticles chains. X-ray diffraction (XRD) and scanning electron microscopy (SEM) demonstrate an increased amorphous region of starch nanoparticles and grafted copolymers, while the thermogravimetric analysis (TGA) highlighted the increase in thermal stability of the copolymers in comparison to potato starch nanoparticles. En este estudio para la disminución del tamaño de partícula del almidón de papa, se llevaron a cabo métodos de hidrólisis ácida y ultrasonidos al mismo tiempo. Las micropartículas de almidón (SMP) obtenidas se modificaron con monómero de acrilamida (AM) mediante irradiación de microondas, empleando una pequeña concentración de iniciador químico. Se encontró que, con una baja concentración de persulfato de potasio (PPS) en medio acuoso y asistencia de microondas, las micropartículas de almidón injertadas con acrilamida podrían prepararse rápidamente. El almidón nativo, las micropartículas de almidón y los copolímeros injertados se caracterizaron por diversas técnicas analíticas. El análisis por espectroscopía infrarroja de transformada de Fourier (FT-IR) demuestra la unión del grupo acrilamida a las cadenas de micropartículas de almidón. La difracción de rayos X (XRD) y la microscopía electrónica de barrido (SEM) demuestran un incremento en la región amorfa de las micropartículas de almidón y copolímeros injertados, mientras que el análisis termogravimétrico (TGA) destacó el aumento de la estabilidad térmica de los copolímeros en comparación con las micropartículas de almidón de papa. Universidad Pedagógica y Tecnológica de Colombia 2018-07-04 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion investigacion application/pdf https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/7783 10.19053/01217488.v9.n2.2018.7783 Ciencia En Desarrollo; Vol. 9 No. 2 (2018): Vol 9, Núm. 2 (2018): Vol 9, Núm 2(2018): Julio- Diciembre; 149-159 Ciencia en Desarrollo; Vol. 9 Núm. 2 (2018): Vol 9, Núm. 2 (2018): Vol 9, Núm 2(2018): Julio- Diciembre; 149-159 2462-7658 0121-7488 spa https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/7783/7267 Derechos de autor 2018 CIENCIA EN DESARROLLO |
| spellingShingle | Injerto, hidrólisis, microondas, micropartículas de almidón, ultrasonido Grafting hydrolysis microwave starch nanoparticle ultrasound RODRIGUEZ PINEDA, LINA MARIA Muñoz-Prieto, Efrén de Jesús Rius-Alonso, Carlos A. Palacios-Alquisira, Joaquín Preparation and Characterization of Potato Starch Nanoparticles with Acrylamide by Microwave Radiation. |
| title | Preparation and Characterization of Potato Starch Nanoparticles with Acrylamide by Microwave Radiation. |
| title_alt | Preparación y Caracterización de Micropartículas de Almidón de Papa con Acrilamida por Irradiación de Microondas |
| title_full | Preparation and Characterization of Potato Starch Nanoparticles with Acrylamide by Microwave Radiation. |
| title_fullStr | Preparation and Characterization of Potato Starch Nanoparticles with Acrylamide by Microwave Radiation. |
| title_full_unstemmed | Preparation and Characterization of Potato Starch Nanoparticles with Acrylamide by Microwave Radiation. |
| title_short | Preparation and Characterization of Potato Starch Nanoparticles with Acrylamide by Microwave Radiation. |
| title_sort | preparation and characterization of potato starch nanoparticles with acrylamide by microwave radiation |
| topic | Injerto, hidrólisis, microondas, micropartículas de almidón, ultrasonido Grafting hydrolysis microwave starch nanoparticle ultrasound |
| topic_facet | Injerto, hidrólisis, microondas, micropartículas de almidón, ultrasonido Grafting hydrolysis microwave starch nanoparticle ultrasound |
| url | https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/7783 |
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