Preparation and Characterization of Potato Starch Microparticles with Acrylamide by Microwave Radiation
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1 décembre 2018
- handle: 10670/1.95vbaa
info:eu-repo/semantics/openAccess
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Farinaceous products Products, Farinaceous Potato starch AmylumCiter ce document
Lina M. Rodríguez-Pineda et al., « Preparation and Characterization of Potato Starch Microparticles with Acrylamide by Microwave Radiation », Ciencia en Desarrollo, ID : 10670/1.95vbaa
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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 acryl-amide(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.