Please use this identifier to cite or link to this item: http://repositorio.uptc.edu.co/handle/001/2362
Title: Preparation and characterization of potato starch microparticles with acrylamide by microwave radiation
Other Titles: Preparación y caracterización de micropartículas de almidón de papa con acrilamida por irradiación de microondas
Authors: Rodríguez Pineda, Lina María
Muñoz Prieto, Efren de Jesús
Rius Alonso, Carlos Antonio
PalaciosAlquisira, Joaquín
Keywords: Almidón
Almidón de papa - Análisis - Métodos
Almidón de papa - Estudio de casos
Injerto
Hidrólisis
Microondas
Micropartículas de almidón
Ultrasonido
Issue Date: 1-Jul-2018
Publisher: Universidad Pedagógica y Tecnológica de Colombia
Citation: Rodríguez 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
Abstract: En 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.
Description: 1 recurso en línea (páginas 149-159).
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URI: http://repositorio.uptc.edu.co/handle/001/2362
ISSN: 2462-7658
Series/Report no.: Ciencia en Desarrollo;Volumen 9, número 2 (Julio-Diciembre 2018)
Appears in Collections:Ciencia en Desarrollo

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