Preparation and characterization of potato starch microparticles with acrylamide by microwave radiation
1 recurso en línea (páginas 149-159).
- Autores:
-
Rodríguez Pineda, Lina María
Muñoz Prieto, Efren de Jesús
Rius Alonso, Carlos Antonio
Palacios Alquisira, Joaquín
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2018
- Institución:
- Universidad Pedagógica y Tecnológica de Colombia
- Repositorio:
- RiUPTC: Repositorio Institucional UPTC
- Idioma:
- eng
- OAI Identifier:
- oai:repositorio.uptc.edu.co:001/2362
- Acceso en línea:
- http://repositorio.uptc.edu.co/handle/001/2362
- Palabra clave:
- Almidón
Almidón de papa - Análisis - Métodos
Almidón de papa - Estudio de casos
Injerto
Hidrólisis
Microondas
Micropartículas de almidón
Ultrasonido
- Rights
- openAccess
- License
- Copyright (c) 2018 Universidad Pedagógica y Tecnológica de Colombia
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Preparation and characterization of potato starch microparticles with acrylamide by microwave radiation |
| dc.title.alternative.spa.fl_str_mv |
Preparación y caracterización de micropartículas de almidón de papa con acrilamida por irradiación de microondas |
| title |
Preparation and characterization of potato starch microparticles with acrylamide by microwave radiation |
| spellingShingle |
Preparation and characterization of potato starch microparticles with acrylamide by microwave radiation Almidón Almidón de papa - Análisis - Métodos Almidón de papa - Estudio de casos Injerto Hidrólisis Microondas Micropartículas de almidón Ultrasonido |
| title_short |
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_sort |
Preparation and characterization of potato starch microparticles with acrylamide by microwave radiation |
| dc.creator.fl_str_mv |
Rodríguez Pineda, Lina María Muñoz Prieto, Efren de Jesús Rius Alonso, Carlos Antonio Palacios Alquisira, Joaquín |
| dc.contributor.author.none.fl_str_mv |
Rodríguez Pineda, Lina María Muñoz Prieto, Efren de Jesús Rius Alonso, Carlos Antonio Palacios Alquisira, Joaquín |
| dc.subject.armarc.none.fl_str_mv |
Almidón Almidón de papa - Análisis - Métodos Almidón de papa - Estudio de casos |
| topic |
Almidón Almidón de papa - Análisis - Métodos Almidón de papa - Estudio de casos Injerto Hidrólisis Microondas Micropartículas de almidón Ultrasonido |
| dc.subject.proposal.spa.fl_str_mv |
Injerto Hidrólisis Microondas Micropartículas de almidón Ultrasonido |
| description |
1 recurso en línea (páginas 149-159). |
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2018 |
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2018-07-04 |
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2019-01-31T16:37:44Z |
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2019-01-31T16:37:44Z |
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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. DOI: https://doi.org/10.19053/01217488.v9.n2.2018.7783. http://repositorio.uptc.edu.co/handle/001/2362 |
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10.19053/01217488.v9.n2.2018.7783 |
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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. DOI: https://doi.org/10.19053/01217488.v9.n2.2018.7783. http://repositorio.uptc.edu.co/handle/001/2362 2462-7658 10.19053/01217488.v9.n2.2018.7783 |
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D. Das, S. Jha, and K. J. Kumar, “Effect of carboxymethylation on physicochemical and release characteristics of Indian Palo starch,” International Journal of Biological Macromolecules, vol. 77, pp. 181–187, 2015 Q. Zhou, W. Shi, X. Meng, and Y. Liu, “Studies on the morphological, crystalline, thermal properties of an under utilized starch from yam Dioscoreae zingiberensis C. H. Wright,” Starch/Staerke, vol. 65, no. 1–2, pp. 123–133, 2013. M. M. P. Andrade, C. S. De Oliveira, T. A. D. Colman, F. J. O. G. Da Costa, and E. Schnitzler, “Effects of heat-moisture treatment on organic cassava starch: Thermal, rheological and structural study,” Journal of Thermal Analysis and Calorimetry, vol. 115, no. 3, pp. 2115–2122, 2014. S. Bel Haaj, W. Thielemans, A. Magnin, and S. Boufi, “Starch nanocrystals and starch nanoparticles from waxy maize as nanoreinforcement: A comparative study,” Carbohydrate Polymers, vol. 143, pp. 310–317, 2016. A. Mohammad Amini and S. M. A. Razavi, “A fast and efficient approach to prepare starch nanocrystals from normal corn starch,” Food Hydrocolloids, vol. 57, pp. 132–138, 2016. S. Bel Haaj, A. Magnin, C. Pétrier, and S. Boufi, “Starch nanoparticles formation via high power ultrasonication,” Carbohydrate Polymers, vol. 92, no. 2, pp. 1625–1632, 2013. A. M. Shi, D. Li, L. J. Wang, B. Z. Li, and B. Adhikari, “Preparation of starch-based nanoparticles through high-pressure homogenization and miniemulsion cross-linking: Influence of various process parameters on particle size and stability,” Carbohydrate Polymers, vol. 83, no. 4, pp. 1604–1610, 2011 H. Y. Kim, S. S. Park, and S. T. Lim, “Preparation, characterization and utilization of starch nanoparticles,” Colloids and Surfaces B: Biointerfaces, vol. 126, pp. 607–620, 2015 Y. Qin, C. Liu, S. Jiang, L. Xiong, and Q. Sun, “Characterization of starch nanoparticles prepared by nanoprecipitation: Influence of amylose content and starch type,” Industrial Crops and Products, vol. 87, pp. 182–190, 2016 D. Song, Y. S. Thio, and Y. Deng, “Starch nanoparticle formation via reactive extrusion and related mechanism study,” Carbohydrate Polymers, vol. 85, no. 1, pp. 208–214, 2011. H. Y. Kim, D. J. Park, J. Y. Kim, and S. T. Lim, “Preparation of crystalline starch nanoparticles using cold acid hydrolysis and ultrasonication,” Carbohydrate Polymers, vol. 98, no. 1, pp. 295–301, 2013. A. Umar, M. M. Sanagi, A. Salisu, W. A. Wan Ibrahim, K. J. Abd Karim, and A. S. Abdul Keyon, “Preparation and characterization of starch grafted with methacrylamide using ammonium persulphate initiator,” Materials Letters, vol. 185, pp. 173–176, 2016. R. Jain, B. K. Paswan, T. K. Mahto, and V. Mahto, “Study the effect of synthesized graft copolymer on the inhibitive water based drilling fluid system,” Egyptian Journal of Petroleum, 2015. E. M. Prieto, J. P. Alquisira, and C. R. Alonso, “Microwave and Ultrasound Activation Effect on Cationization of Corn and Potato Starches,” Ciencia en Desarrollo, vol. 4, no. 1, pp. 151–173, 2012. E. de J. Muñoz Prieto, B. Rivas, and J. Sánchez, “Natural polymer grafted with syntethic monomer By microwave for water treatment-a review,” Ciencia en Desarrollo, vol. 4. pp. 219–241, 2012. S. Mishra, A. Mukul, G. Sen, and U. Jha, “Microwave assisted synthesis of polyacrylamide grafted starch (St-g-PAM) and its applicability as flocculant for water treatment,” International Journal of Biological Macromolecules, vol. 48, no. 1, pp. 106–111, 2011. V. Singh, A. Tiwari, S. Pandey, and S. K. Singh, “Microwave-accelerated synthesis and characterization of potato starch-g-poly(acryiamide),” Starch/Staerke, vol. 58, no. 10, pp. 536–543, 2006. M. Eutamene, A. Benbakhti, M. Khodja, and A. Jada, “Preparation and aqueous properties of starch-grafted polyacrylamide copolymers,” Starch/Staerke, vol. 61, no. 2, pp. 81–91, 2009. P. Rani, G. Sen, S. Mishra, and U. Jha, “Microwave assisted synthesis of polyacrylamide grafted gum ghatti and its application as flocculant,” Carbohydrate Polymers, vol. 89, no. 1, pp. 275–281, 2012. M. C. Otálora, M. R. López, and L. J. Mancilla, “Caracterización Fisicoquímica, Funcional, Microbiológica, Sensorial y de Estabilidad de la harina de papa (Solanum tuberosum) para puré instantáneo.,” Ciencia en desarrollo, vol. 3, no. 2, pp. 107–128, 2011. L. Novelo-Cen and D. Betancur-Ancona, “Chemical and functional properties of Phaseolus lunatus and Manihot esculenta starch blends,” Starch/Staerke, vol. 57, no. 9, pp. 431–441, 2005. A. V. Singh, L. K. Nath, and M. Guha, “Microwave assisted synthesis and characterization of Phaseolus aconitifolius starch-g-acrylamide,” Carbohydrate Polymers, vol. 86, no. 2, pp. 872–876, 2011. A. C. Bertolini, Starches: characterization, properties, and applications. Boca Raton London, New York: CRC Press, 2010. S. Kaity, J. Isaac, P. M. Kumar, A. Bose, T. W. Wong, and A. Ghosh, “Microwave assisted synthesis of acrylamide grafted locust bean gum and its application in drug delivery,” Carbohydrate Polymers, vol. 98, no. 1, pp. 1083–1094, 2013. H. Zhang, J. Wang, R. Wang, and Y. Dong, “Microwave irradiated synthesis of grafted cationic starch: Synthesis, characterization, application, and biodegradation,” Journal of Applied Polymer Science, vol. 130, no. 3, pp. 1645–1652, Nov. C. Nakason, T. Wohmang, A. Kaesaman, and S. Kiatkamjornwong, “Preparation of cassava starch-graft-polyacrylamide superabsorbents and associated composites by reactive blending,” Carbohydrate Polymers, vol. 81, no. 2, pp. 348–357, 2010. A. J. M. Al-Karawi and A. H. R. Al-Daraji, “Preparation and using of acrylamide grafted starch as polymer drug carrier,” Carbohydrate Polymers, vol. 79, no. 3, pp. 769–774, 2010. N. L. García, M. Lamanna, N. D’Accorso, A. Dufresne, M. Aranguren, and S. Goyanes, “Biodegradable materials from grafting of modified PLA onto starch nanocrystals,” Polymer Degradation and Stability, vol. 97, no. 10, pp. 2021–2026, 2012. M. Lamanna, N. J. Morales, N. L. Garcia, and S. Goyanes, “Development and characterization of starch nanoparticles by gamma radiation: Potential application as starch matrix filler,” Carbohydrate Polymers, vol. 97, no. 1, pp. 90–97, 2013. |
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Rodríguez Pineda, Lina MaríaMuñoz Prieto, Efren de JesúsRius Alonso, Carlos AntonioPalacios Alquisira, Joaquín2019-01-31T16:37:44Z2019-01-31T16:37:44Z2018-07-04Rodríguez 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. DOI: https://doi.org/10.19053/01217488.v9.n2.2018.7783. http://repositorio.uptc.edu.co/handle/001/23622462-7658http://repositorio.uptc.edu.co/handle/001/236210.19053/01217488.v9.n2.2018.77831 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.application/pdfengUniversidad Pedagógica y Tecnológica de ColombiaCopyright (c) 2018 Universidad Pedagógica y Tecnológica de Colombiahttps://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccessAtribución-NoComercial 4.0 Internacional (CC BY-NC 4.0)http://purl.org/coar/access_right/c_abf2https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/7783/7267Preparation and characterization of potato starch microparticles with acrylamide by microwave radiationPreparación y caracterización de micropartículas de almidón de papa con acrilamida por irradiación de microondasArtículo de revistahttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionTexthttps://purl.org/redcol/resource_type/ARThttp://purl.org/coar/version/c_970fb48d4fbd8a85D. Das, S. Jha, and K. J. Kumar, “Effect of carboxymethylation on physicochemical and release characteristics of Indian Palo starch,” International Journal of Biological Macromolecules, vol. 77, pp. 181–187, 2015Q. Zhou, W. Shi, X. Meng, and Y. Liu, “Studies on the morphological, crystalline, thermal properties of an under utilized starch from yam Dioscoreae zingiberensis C. H. Wright,” Starch/Staerke, vol. 65, no. 1–2, pp. 123–133, 2013.M. M. P. Andrade, C. S. De Oliveira, T. A. D. Colman, F. J. O. G. Da Costa, and E. Schnitzler, “Effects of heat-moisture treatment on organic cassava starch: Thermal, rheological and structural study,” Journal of Thermal Analysis and Calorimetry, vol. 115, no. 3, pp. 2115–2122, 2014.S. Bel Haaj, W. Thielemans, A. Magnin, and S. Boufi, “Starch nanocrystals and starch nanoparticles from waxy maize as nanoreinforcement: A comparative study,” Carbohydrate Polymers, vol. 143, pp. 310–317, 2016.A. Mohammad Amini and S. M. A. Razavi, “A fast and efficient approach to prepare starch nanocrystals from normal corn starch,” Food Hydrocolloids, vol. 57, pp. 132–138, 2016.S. Bel Haaj, A. Magnin, C. Pétrier, and S. Boufi, “Starch nanoparticles formation via high power ultrasonication,” Carbohydrate Polymers, vol. 92, no. 2, pp. 1625–1632, 2013.A. M. Shi, D. Li, L. J. Wang, B. Z. Li, and B. Adhikari, “Preparation of starch-based nanoparticles through high-pressure homogenization and miniemulsion cross-linking: Influence of various process parameters on particle size and stability,” Carbohydrate Polymers, vol. 83, no. 4, pp. 1604–1610, 2011H. Y. Kim, S. S. Park, and S. T. Lim, “Preparation, characterization and utilization of starch nanoparticles,” Colloids and Surfaces B: Biointerfaces, vol. 126, pp. 607–620, 2015Y. Qin, C. Liu, S. Jiang, L. Xiong, and Q. Sun, “Characterization of starch nanoparticles prepared by nanoprecipitation: Influence of amylose content and starch type,” Industrial Crops and Products, vol. 87, pp. 182–190, 2016D. Song, Y. S. Thio, and Y. Deng, “Starch nanoparticle formation via reactive extrusion and related mechanism study,” Carbohydrate Polymers, vol. 85, no. 1, pp. 208–214, 2011.H. Y. Kim, D. J. Park, J. Y. Kim, and S. T. Lim, “Preparation of crystalline starch nanoparticles using cold acid hydrolysis and ultrasonication,” Carbohydrate Polymers, vol. 98, no. 1, pp. 295–301, 2013.A. Umar, M. M. Sanagi, A. Salisu, W. A. Wan Ibrahim, K. J. Abd Karim, and A. S. Abdul Keyon, “Preparation and characterization of starch grafted with methacrylamide using ammonium persulphate initiator,” Materials Letters, vol. 185, pp. 173–176, 2016.R. Jain, B. K. Paswan, T. K. Mahto, and V. Mahto, “Study the effect of synthesized graft copolymer on the inhibitive water based drilling fluid system,” Egyptian Journal of Petroleum, 2015.E. M. Prieto, J. P. Alquisira, and C. R. Alonso, “Microwave and Ultrasound Activation Effect on Cationization of Corn and Potato Starches,” Ciencia en Desarrollo, vol. 4, no. 1, pp. 151–173, 2012.E. de J. Muñoz Prieto, B. Rivas, and J. Sánchez, “Natural polymer grafted with syntethic monomer By microwave for water treatment-a review,” Ciencia en Desarrollo, vol. 4. pp. 219–241, 2012.S. Mishra, A. Mukul, G. Sen, and U. Jha, “Microwave assisted synthesis of polyacrylamide grafted starch (St-g-PAM) and its applicability as flocculant for water treatment,” International Journal of Biological Macromolecules, vol. 48, no. 1, pp. 106–111, 2011.V. Singh, A. Tiwari, S. Pandey, and S. K. Singh, “Microwave-accelerated synthesis and characterization of potato starch-g-poly(acryiamide),” Starch/Staerke, vol. 58, no. 10, pp. 536–543, 2006.M. Eutamene, A. Benbakhti, M. Khodja, and A. Jada, “Preparation and aqueous properties of starch-grafted polyacrylamide copolymers,” Starch/Staerke, vol. 61, no. 2, pp. 81–91, 2009.P. Rani, G. Sen, S. Mishra, and U. Jha, “Microwave assisted synthesis of polyacrylamide grafted gum ghatti and its application as flocculant,” Carbohydrate Polymers, vol. 89, no. 1, pp. 275–281, 2012.M. C. Otálora, M. R. López, and L. J. Mancilla, “Caracterización Fisicoquímica, Funcional, Microbiológica, Sensorial y de Estabilidad de la harina de papa (Solanum tuberosum) para puré instantáneo.,” Ciencia en desarrollo, vol. 3, no. 2, pp. 107–128, 2011.L. Novelo-Cen and D. Betancur-Ancona, “Chemical and functional properties of Phaseolus lunatus and Manihot esculenta starch blends,” Starch/Staerke, vol. 57, no. 9, pp. 431–441, 2005.A. V. Singh, L. K. Nath, and M. Guha, “Microwave assisted synthesis and characterization of Phaseolus aconitifolius starch-g-acrylamide,” Carbohydrate Polymers, vol. 86, no. 2, pp. 872–876, 2011.A. C. Bertolini, Starches: characterization, properties, and applications. Boca Raton London, New York: CRC Press, 2010.S. Kaity, J. Isaac, P. M. Kumar, A. Bose, T. W. Wong, and A. Ghosh, “Microwave assisted synthesis of acrylamide grafted locust bean gum and its application in drug delivery,” Carbohydrate Polymers, vol. 98, no. 1, pp. 1083–1094, 2013.H. Zhang, J. Wang, R. Wang, and Y. Dong, “Microwave irradiated synthesis of grafted cationic starch: Synthesis, characterization, application, and biodegradation,” Journal of Applied Polymer Science, vol. 130, no. 3, pp. 1645–1652, Nov.C. Nakason, T. Wohmang, A. Kaesaman, and S. Kiatkamjornwong, “Preparation of cassava starch-graft-polyacrylamide superabsorbents and associated composites by reactive blending,” Carbohydrate Polymers, vol. 81, no. 2, pp. 348–357, 2010.A. J. M. Al-Karawi and A. H. R. Al-Daraji, “Preparation and using of acrylamide grafted starch as polymer drug carrier,” Carbohydrate Polymers, vol. 79, no. 3, pp. 769–774, 2010.N. L. García, M. Lamanna, N. D’Accorso, A. Dufresne, M. Aranguren, and S. Goyanes, “Biodegradable materials from grafting of modified PLA onto starch nanocrystals,” Polymer Degradation and Stability, vol. 97, no. 10, pp. 2021–2026, 2012.M. Lamanna, N. J. Morales, N. L. Garcia, and S. Goyanes, “Development and characterization of starch nanoparticles by gamma radiation: Potential application as starch matrix filler,” Carbohydrate Polymers, vol. 97, no. 1, pp. 90–97, 2013.Ciencia en Desarrollo;Volumen 9, número 2 (Julio-Diciembre 2018)AlmidónAlmidón de papa - Análisis - MétodosAlmidón de papa - Estudio de casosInjertoHidrólisisMicroondasMicropartículas de almidónUltrasonidoORIGINALPPS_979_Preparation_and_characterization.pdfPPS_979_Preparation_and_characterization.pdfArchivo principalapplication/pdf724164https://repositorio.uptc.edu.co/bitstreams/1950d38d-ec78-445f-b54a-17dd5f8e06f9/download5ac33247ab9d05fbe57c7fb604c70742MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-814798https://repositorio.uptc.edu.co/bitstreams/5f1cf39a-6ea5-4afb-ac1f-dcc1729df4ab/download88794144ff048353b359a3174871b0d5MD52TEXTPPS-979.pdf.txtPPS-979.pdf.txtExtracted 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Tecnológica de Colombiaopen.accesshttps://repositorio.uptc.edu.coUPTC DSpacerepositorio.uptc@uptc.edu.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