A study on size effect of carboxymethyl starch nanogel crosslinked by electron beam radiation

Doan, Binh; Hong, Pham Thi Thu; Duy, Nguyễn Ngọc; Duoc, Nguyen Thanh; Dieu, Nguyen Nguyet

doi:10.1016/j.radphyschem.2011.12.016

Cited by 24 publications

(4 citation statements)

References 17 publications

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“…Starch nanogels were prepared with a diameter of 100 nm by inverse emulsification combined with an internal gelation process (Ji et al., 2018). Binh, Pham Thi Thu, Nguyen Ngoc, Nguyen Thanh, and Nguyen Nguyet (2012) prepared CMS nanogels with a particle size of less than 50 nm through a radiation cross‐linking process using an electron beam linear accelerator. α‐Starch was used as raw material, potassium persulfate as an initiator, and N , N ‐methylenebisacrylamide (MBAAm) as a cross‐linking agent to synthesize high‐viscosity α‐starch nanogel particles.…”

Section: Preparation Of Starch‐based Nanoparticlesmentioning

confidence: 99%

Starch‐based nanoparticles: Stimuli responsiveness, toxicity, and interactions with food components

Wang

et al. 2020

Comp Rev Food Sci Food Safe

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In recent years, starch‐based nanoparticles have attracted great interest due to their small size, good biocompatibility, and environmental friendliness, as well as their potential applications in foods, drug delivery carriers, and biodegradable edible films. Compared with nonstarch polysaccharides, starch can be enzymatically hydrolyzed into glucose in vivo, so it can be used as an enzyme‐responsive carrier. The recent research progress of starch‐based nanoparticles, including starch nanoparticles, starch nanospheres, starch micelles, starch vesicles, starch nanogels, and starch nanofibers, are reviewed in this paper. The main focus is on their responsiveness, digestibility, toxicity, interactions with other components, and applications. Starch‐based nanoparticles are nontoxic and responsive to pH, temperature, light, and other stimuli. It can interact with proteins, antioxidants, and lipids through electrostatic interactions and hydrogen bonding interactions. Starch‐based nanoparticles have a wide range of applications, including enhancing the mechanical properties of films and gels, stabilizing emulsions, as a fluorescent indicator, a catalyst, and a nanocarrier to control the release of active ingredients and drugs.

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Section: Preparation Of Starch‐based Nanoparticlesmentioning

confidence: 99%

Starch‐based nanoparticles: Stimuli responsiveness, toxicity, and interactions with food components

Wang

et al. 2020

Comp Rev Food Sci Food Safe

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“…The residual mass of CMPS could be higher than that of the waste potato starch due to the inorganic components produced during carboxymethylation. 43,52 1 H( 13 C)-NMR analysis 1 H-NMR spectroscopy of CMPS was carried out in D 2 O. The spectrum obtained for CMPS (DS = 0.88) and the signal assignment is shown in Figure 9.…”

Section: Xrd Analysismentioning

confidence: 99%

Synthesis, Characterization and Application of Carboxymethyl Potato Starch Obtained From Waste

Akarsu¹,

Dolaz²

2019

Cellulose Chem. Technol.

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Waste potato starch (WPS) was obtained from the food industry during slicing, peeling and washing potatoes in the process of producing potato chips. After it was purified with H 2 O 2 and NaOH at the desired temperature, carboxymethyl potato starch (CMPS), with the DS in the range from 0.04 to 1.24, was synthesized in isopropanol (IPA) and NaOH solution by adding monochloroacetic acid (MCA). Considering all the studied conditions, the best results were achieved when IPA was used as solvent at 45 °C for 180 min and at a NaOH/MCA molar ratio of 2.2:1. CMPS-2, obtained under these conditions, reached a viscosity of 14200 mPa. s (for 2% CMPS in water at 1 rpm) for the highest DS. The samples were investigated by determining their DS and by SEM, FTIR, XRD, NMR and thermal analyses. Moreover, the viscosity of the CMPS aqueous solutions was measured. 100% cotton yarns with different numbers (10/1, 20/1 and 30/1 Ne) were sized with CMPS-29, CMPS-27, CMPS-25 and CMPS-22, and then their tensile strength and elongation at break were measured. The tensile strength of the sized samples increased by 87.65%, compared with that sized with WPS. Also, CMPS with DS 0.04 exhibited considerably better sizing properties, compared to WPS.

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“…e decrease in viscosity is a demonstration that intermolecular complexation between starch chains does not occur at these conditions [27]. It might be assumed that, at the beginning of the addition, the CMS-COOH groups at the surface of the starch granules inside the aggregates formed strong hydrogen bonds that prevent interaction between starch chains [28].…”

Section: Effect Of Polymer-polymer Ratio On Hydrogel Morphologymentioning

confidence: 99%

Effect of Experimental Parameters on the Formation of Hydrogels by Polyelectrolyte Complexation of Carboxymethylcellulose, Carboxymethyl Starch, and Alginic Acid with Chitosan

Mejía

Contreras

Delgado

et al. 2019

International Journal of Chemical Engineering

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Differences in morphology, pH, and electric charge of chitosan (CS) based hydrogels prepared by complexation with carboxymethylcellulose (CMC), carboxymethylated starch (CMS), and alginic acid (AA) at different polymers ratios and changing the order of addition were studied. CMC/CS and AA/CS hydrogels were amorphous and porous three-dimensional networks, with smaller pores at higher anionic polymer/CS ratios. Gelation time increased the agglomeration in the case of CMC/CS and CMS/CS gels. CMC/CS gels showed negative zeta potential values around −372 mV to −51 mV and CMS/CS gels in the range of −526 mV and −158 mV.

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A study on size effect of carboxymethyl starch nanogel crosslinked by electron beam radiation

Cited by 24 publications

References 17 publications

Starch‐based nanoparticles: Stimuli responsiveness, toxicity, and interactions with food components

Starch‐based nanoparticles: Stimuli responsiveness, toxicity, and interactions with food components

Synthesis, Characterization and Application of Carboxymethyl Potato Starch Obtained From Waste

Effect of Experimental Parameters on the Formation of Hydrogels by Polyelectrolyte Complexation of Carboxymethylcellulose, Carboxymethyl Starch, and Alginic Acid with Chitosan

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