摘要
以木薯淀粉为壳基材,自制的表面改性纳米Fe3O4为核物质,采用反相乳液法制备磁性木薯淀粉微球;考察了淀粉乳质量浓度、淀粉磁核质量比、油水体积比、反应时间和反应温度5个因素对微球平均粒径、铁含量的影响。实验结果表明:在实验考察范围内的适宜工艺条件为淀粉乳质量分数8%、m(淀粉):m(Fe3O4)=8:1、V(油):V(水)=10:1、反应时间2h、反应温度60℃,在该条件下微球平均粒径为15.2μm,铁含量为7.83%,生物显微镜对磁性木薯淀粉微球的形貌观察结果表明微球颗粒均匀,呈球性较好。
The core-shell magnetic cassava starch microspheres were prepared by inverse emulsion polymerization with cassava starch as shell materials and nanometer surface-modified magnetite as core by precipitation. The effects of concentration of starch, mass ratio of starch to magnetite, volume ratio of oil to water, reaction time and reaction temperature on the average diameter of microspheres and magnetite contents were investigated. The results show that the optimal conditions of reaction correspond to starch concentration 8 wt%, mass ratio of starch to magnetite 8：1, volume ratio of O/W 10：1, reaction time 2 h, reaction temperature 60 ~C, and the average diameter and magnetite are 15.2 lam and 7.83 wt%, respectively. The morphology was observed by biological microscope, result that the microspheres is successfully embedding magnetite into starch and forming a core-shell structure＇s magnetic microspheres offer a better supporter in target drug delivery system.
出处
《食品科技》
CAS
北大核心
2013年第6期286-290,共5页
Food Science and Technology
基金
广西大学科研基金项目(XBZ100104)
广西自然科学基金项目(2011GXNSFB018018)
广西石化资源加工及过程强化技术重点实验室主任课题基金项目(2012Z09)
广西高校人才小高地建设创新团队计划项目(桂教人201147-12)
关键词
木薯淀粉
反相乳液聚合
磁性微球
cassava starch
inverse emulsion polymerization
magnetism microspheres
