Ultrasonic assisted production of starch nanoparticles: Structural characterization and mechanism of disintegration
作者: Sami BoufiSihem Bel HaajAlbert MagninFrédéric PignonMarianne Impéror-ClercGérard Mortha
作者单位: 1University of Sfax, Sfax Faculty of Science, LMSE, BP 802-3018 Sfax, Tunisia
2Univ. Grenoble Alpes, LGP2, F-38000 Grenoble, France
3CNRS, LGP2, F-38000 Grenoble, France
4Univ. Grenoble Alpes, CNRS, Grenoble INP 1 , LRP, 38000 Grenoble, France
5Laboratoire de Physique des Solides, CNRS, Université Paris-Sud, Université Paris-Saclay, 91400 Orsay, France
刊名: Ultrasonics - Sonochemistry, 2018, Vol.41 , pp.327-336
来源数据库: Elsevier Journal
DOI: 10.1016/j.ultsonch.2017.09.033
关键词: StarchNanoparticlesUltrasonication
英文摘要: Abstract(#br)In this paper, the disintegration of starch (waxy and standard starch) granules into nanosized particles under the sole effect of high power ultrasonication treatment in water/isopropanol is investigated, by using wide methods of analysis. The present work aims at a fully characterization of the starch nanoparticles produced by ultrasonication, in terms of size, morphology and structural properties, and the proposition of a possible mechanism explaining the top-down generation of starch nanoparticles (SNPs) via high intensity ultrasonication. Dynamic light scattering measurements have indicated a leveling of the particle size to about 40nm after 75min of ultrasonication. The WAXD, DSC and Raman have revealed the amorphous character of the...
全文获取路径: Elsevier  (合作)
影响因子:3.516 (2012)

  • starch 淀粉
  • Starch 淀粉
  • disintegration 蜕变
  • assisted 辅助的
  • production 生产
  • mechanism 机构