Food and Fermentation Industries >

2019 , Vol. 45 >Issue 9: 108 - 116

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.019563

Highly efficient preparation of starch nanoparticles and their adsorption capacity

  • SUN Jin ,
  • GUAN Xin ,
  • KOU Zongliang ,
  • LAN Ping ,
  • LAN Lihong ,
  • LIAO Anping
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  • (Key Laboratory of Chemical and Biological Transformation Process of Guangxi Higher Education Institutes,Guangxi Key Laboratory for Polysaccharide Materials and Modifications,School of Chemistry and Chemical Engineering, Guangxi University for Nationalities, Nanning 530006, China)

Received date: 2018-12-07

  Online published: 2019-06-06

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Abstract

Cassava starch was used as raw material to prepare starch nanoparticles (SNPs) in a microwave-ultrasonic reactor via precipitation. The structure and morphology of SNPs were characterized by dynamic light scattering (DLS), scanning electronic microscope (SEM), atomic force microscope (AFM), and Brunner-Emmet-Teller (BET). The adsorption capacity of SNPs to adsorb saffron red T, as well as effects of time, adsorbent dosage, and particle size were investigated. The results showed that SNPs were spherical and exhibited a V-type crystallinity. Their ζ-potential value was -23.7 mV, and their specific surface area greatly increased. It was found that 20 mg SNPs with an average size of 40 nm could adsorb 115 mg/g saffron red T when there were 200 mg/L saffron red T adsorbed for 60 min at 298.15 K. The process of SNPs adsorbing saffron red T conformed well to a pseudo-second-order kinetic model and a Langmuir isothermal adsorption model. In conclusion, this study provides an experimental basis for applying SNPs in treating environmental water.

Key words： microwave-ultrasonic; starch nanoparticles; saffron red T; adsorption

Cite this article

SUN Jin , GUAN Xin , KOU Zongliang , LAN Ping , LAN Lihong , LIAO Anping . Highly efficient preparation of starch nanoparticles and their adsorption capacity[J]. Food and Fermentation Industries, 2019 , 45(9) : 108 -116 . DOI: 10.13995/j.cnki.11-1802/ts.019563

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