Preparation and characterization of starch nanoparticles through ultrasonic-assisted oxidation methods

Carbohydr Polym. 2014 Jun 15:106:359-64. doi: 10.1016/j.carbpol.2014.02.067. Epub 2014 Feb 28.

Abstract

In this work, starch nanoparticles (SNPs) were prepared from waxy corn starch (WCS) through ultrasonic-assisted oxidation. Three SNPs samples were produced by one time oxidation followed by ultrasonic treatment (O1U1-SNPs), twice oxidation and twice ultrasonic treatment (O2U2-SNPs) and TEMPO-mediated oxidation with ultrasonic treatment (TEMPO-SNPs), respectively. Differential scanning calorimetry (DSC), X-ray diffraction analysis (XRD), scanning electron microscopy (SEM) and Fourier transform infrared (FTIR) spectroscopy were used to characterize the thermal properties, morphology, and structure of the ensuing nanoparticles. The results revealed that the size of the O1U1-SNPs, O2U2-SNPs, and TEMPO-SNPs particles reached 30-50 nm, 20-50 nm and 20-60 nm, respectively. Compared to WCS, the crystallinity of the O1U1-SNPs, O2U2-SNPs and TEMPO-SNPs samples decreased from 36.32% to 11.35%, 1.64% and 1.72%, respectively. The O1U1-SNPs, O2U2-SNPs and TEMPO-SNPs exhibited smaller or no endotherms. The SNPs had higher carboxyl and carbonyl content.

Keywords: Nanoparticles; Oxidation; Starch; Ultrasonication.

Publication types

  • Comparative Study
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Calorimetry, Differential Scanning
  • Cyclic N-Oxides / chemistry
  • Microscopy, Electron, Scanning
  • Nanoparticles / chemistry*
  • Oxidation-Reduction
  • Particle Size
  • Sonication / methods*
  • Spectroscopy, Fourier Transform Infrared
  • Starch / chemistry*
  • X-Ray Diffraction
  • Zea mays / chemistry

Substances

  • Cyclic N-Oxides
  • Starch
  • TEMPO