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Vol. 9 No. 2 (2018)
Vol 9, Núm. 2 (2018): Vol 9, Núm 2(2018): Julio- Diciembre

Artículos de investigación / Research papers

Preparation and Characterization of Potato Starch Nanoparticles with Acrylamide by Microwave Radiation.

https://doi.org/10.19053/01217488.v9.n2.2018.7783

Published 2018-07-04

  • LINA MARIA RODRIGUEZ PINEDA
    • ,
  • Efrén de Jesús Muñoz-Prieto
    • ,
  • Carlos A. Rius-Alonso
    • ,
  • Joaquín Palacios-Alquisira

LINA MARIA RODRIGUEZ PINEDA
Universidad Pedagógica y Tecnológica de Colombia

Efrén de Jesús Muñoz-Prieto


Carlos A. Rius-Alonso


Joaquín Palacios-Alquisira


Abstract

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.

Keywords

Grafting, hydrolysis, microwave, starch nanoparticle, ultrasound

PDF (Español)

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