Preparation and characterization of potato starch microparticles with acrylamide by microwave radiation
1 recurso en línea (páginas 149-159).
| Main Authors: | , , , |
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| Format: | Artículo de revista |
| Language: | eng |
| Published: |
Universidad Pedagógica y Tecnológica de Colombia
2019
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| Online Access: | http://repositorio.uptc.edu.co/handle/001/2362 |
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| author | Rodríguez Pineda, Lina María Muñoz Prieto, Efren de Jesús Rius Alonso, Carlos Antonio Palacios Alquisira, Joaquín |
| author_facet | Rodríguez Pineda, Lina María Muñoz Prieto, Efren de Jesús Rius Alonso, Carlos Antonio Palacios Alquisira, Joaquín |
| author_sort | Rodríguez Pineda, Lina María |
| collection | DSpace |
| description | 1 recurso en línea (páginas 149-159). |
| format | Artículo de revista |
| id | repositorio.uptc.edu.co-001-2362 |
| institution | Repositorio Institucional UPTC |
| language | eng |
| publishDate | 2019 |
| publisher | Universidad Pedagógica y Tecnológica de Colombia |
| record_format | dspace |
| spelling | repositorio.uptc.edu.co-001-23622021-02-10T19:02:59Z Preparation and characterization of potato starch microparticles with acrylamide by microwave radiation Preparación y caracterización de micropartículas de almidón de papa con acrilamida por irradiación de microondas Rodríguez Pineda, Lina María Muñoz Prieto, Efren de Jesús Rius Alonso, Carlos Antonio Palacios Alquisira, Joaquín Almidón Almidón de papa - Análisis - Métodos Almidón de papa - Estudio de casos Injerto Hidrólisis Microondas Micropartículas de almidón Ultrasonido 1 recurso en línea (páginas 149-159). 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 microparticles (SMP) 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 microparticles grafted with acrylamide could be prepared quickly. Native starch, starch microparticles and grafted copolymers were characterized by various analytical techniques. The Fourier transform infrared spectroscopy (FT-IR) analysis demonstrates group acrylamide attachment to starch microparticles chains. X-ray diffraction (XRD) and scanning electron microscopy (SEM) demonstrate an increased amorphous region of starch microparticles and grafted copolymers, while the thermogravimetric analysis (TGA) highlighted the increase in thermal stability of the copolymers in comparison to potato starch microparticles. 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. Bibliografía: páginas 157-159. 2019-01-31T16:37:44Z 2019-01-31T16:37:44Z 2018-07-04 Artículo de revista http://purl.org/coar/resource_type/c_6501 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Text https://purl.org/redcol/resource_type/ART http://purl.org/coar/version/c_970fb48d4fbd8a85 Rodríguez Pineda, L. M. y otros. (2018). Preparation and characterization of potato starch microparticles with acrylamide by microwave radiation. Ciencia en Desarrollo, 9(2), 149-159. 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Ciencia en Desarrollo;Volumen 9, número 2 (Julio-Diciembre 2018) Copyright (c) 2018 Universidad Pedagógica y Tecnológica de Colombia https://creativecommons.org/licenses/by-nc/4.0/ info:eu-repo/semantics/openAccess Atribución-NoComercial 4.0 Internacional (CC BY-NC 4.0) http://purl.org/coar/access_right/c_abf2 application/pdf application/pdf Universidad Pedagógica y Tecnológica de Colombia https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/7783/7267 |
| spellingShingle | Almidón Almidón de papa - Análisis - Métodos Almidón de papa - Estudio de casos Injerto Hidrólisis Microondas Micropartículas de almidón Ultrasonido Rodríguez Pineda, Lina María Muñoz Prieto, Efren de Jesús Rius Alonso, Carlos Antonio Palacios Alquisira, Joaquín Preparation and characterization of potato starch microparticles with acrylamide by microwave radiation |
| title | Preparation and characterization of potato starch microparticles with acrylamide by microwave radiation |
| title_full | Preparation and characterization of potato starch microparticles with acrylamide by microwave radiation |
| title_fullStr | Preparation and characterization of potato starch microparticles with acrylamide by microwave radiation |
| title_full_unstemmed | Preparation and characterization of potato starch microparticles with acrylamide by microwave radiation |
| title_short | Preparation and characterization of potato starch microparticles with acrylamide by microwave radiation |
| title_sort | preparation and characterization of potato starch microparticles with acrylamide by microwave radiation |
| topic | Almidón Almidón de papa - Análisis - Métodos Almidón de papa - Estudio de casos Injerto Hidrólisis Microondas Micropartículas de almidón Ultrasonido |
| url | http://repositorio.uptc.edu.co/handle/001/2362 |
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