【作者】 邱礼平； 罗志刚；

【Author】 QIU Li-ping1, LUO Zhi-gang2 (1.Department of Food Science, Guangdong Food and Drug Vocational College, Guangzhou 510520 2.State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640)

【机构】 广东食品药品职业学院食品科学系； 华南理工大学制浆造纸工程国家重点实验室；

【摘要】 采用四种磁化工艺制备了不同的磁性淀粉,并利用扫描电子显微镜、X-射线衍射仪和古埃(Gouy)磁天平法对磁性淀粉进行了检测。结果表明所有的磁化淀粉中都含有磁性铁化合物,其中吸附共沉淀法、共沉淀法和包埋法形成的磁性粒子主要为磁赤铁矿(Fe3O4),而氧化磁化法制备的磁性粒子主要为磁铁矿(Fe2O3)。氧化磁化是制备磁性淀粉较好的工艺,磁粒分布和大小均匀,可形成纳米超顺磁性离子(11.16nm-17.86nm)。氧化磁化和吸附共沉淀磁化制备的磁性淀粉磁化率随铁离子加入量的增加快速增加,达到一定后保持稳定,包埋法制备的磁性淀粉磁化率与磁赤铁矿包埋量呈线性关系。更多还原

【Abstract】 Different magnetic high amylose cross-linked cornstarch with formation of iron oxides inside the polymer matrix was synthesized via four kinds of methods. Products were analyzed by scanning electron microscopy, X-ray diffractometer and Guoy magnetic balance. The results indicated that all samples were introduced iron oxides with magnetic properties, mainly containing Fe3O4 particles by adsorptive co-precipitation,co-precipitation and embed method, but Fe2O3 particles by oxidation method. The better preparation process for magnetic starch was oxidation method, with magnetic particles having better equality in size and distribution, lesser breakage in structure and superparamagnetic starch with nanometer grade (11.16 nm-17.86 nm) could be prepared. The magnetic susceptibility of starch products prepared by oxidation magnetization and adsorptive co-precipitation magnetization was related to iron content, increasing to maximum rapidly and maintaining stable later. But magnetic susceptibility of starch products prepared by embed magnetization owned linear relationship with iron content.更多还原