Preparation and characterization of potato starch microparticles with acrylamide by microwave radiation

dc.creatorRodríguez Pineda, Lina María
dc.creatorMuñoz Prieto, Efren de Jesús
dc.creatorRius Alonso, Carlos Antonio
dc.creatorPalacios Alquisira, Joaquín
dc.date.accessioned2019-01-31T16:37:44Z
dc.date.available2019-01-31T16:37:44Z
dc.date.created2019-01-31T16:37:44Z
dc.date.issued2018-07-04
dc.identifierRodríguez 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
dc.identifier2462-7658
dc.identifierhttp://repositorio.uptc.edu.co/handle/001/2362
dc.identifier10.19053/01217488.v9.n2.2018.7783
dc.description.abstractIn 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.
dc.description.abstractEn 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.
dc.languageeng
dc.publisherUniversidad Pedagógica y Tecnológica de Colombia
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dc.rightshttps://creativecommons.org/licenses/by-nc/4.0/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightsAtribución-NoComercial 4.0 Internacional (CC BY-NC 4.0)
dc.rightshttp://purl.org/coar/access_right/c_abf2
dc.rightsCopyright (c) 2018 Universidad Pedagógica y Tecnológica de Colombia
dc.sourcehttps://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/7783/7267
dc.titlePreparation and characterization of potato starch microparticles with acrylamide by microwave radiation
dc.typeArtículo de revista


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