PREPARATION AND PROPERTIES OF OXIDIZED STARCH NANOPARTICLES
XIAO KANG LIU,
XIAO YU ZHANG,
XIN FANG LIU
Affiliations
XIAO KANG LIU
1. Luoyang Normal University, College of Chemistry and Chemical Engineering, and Henan Key Laboratory of Function-Oriented Porous Materials, Luoyang, China 2. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
XIAO YU ZHANG
2. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
XIN FANG LIU
1. Luoyang Normal University, College of Chemistry and Chemical Engineering, and Henan Key Laboratory of Function-Oriented Porous Materials, Luoyang, China
Starch nanoparticles (SNP) were prepared by traditional sulfuric acid hydrolysis using corn starch as raw material, and SNP was oxidized by potassium bromate (KBrO3) to prepare oxidized starch nanoparticles (OSNP). The structure and properties of SNP and OSNP were characterized by Fourier transform infrared spectrometer, X-ray powder diffractometer, laser particle size analyzer and dispersion test experiment. The results showed that native starch was transformed from micro grade (6 - 10 μm) to nano grade with the formation of SNP (240 nm) and OSNP (180 nm). Compared with native starch, OSNP has good dispersibility due to its small particle size and negative charges, which will expand its application areas by combing the advantages of oxidized starches and nanoparticles.
