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制备方法对磁性淀粉结构和磁性粒子状况的影响

发表时间:2008-04-30  浏览量:1631  下载量:584
全部作者: 温其标,邱礼平,胡飞,黄国平
作者单位: 华南理工大学轻工与食品学院;广东化工制药职业技术学院食品科学系
摘 要: 本文比较了直接混合包埋磁化法、吸附共沉淀磁化法、混合共沉淀磁化法和氧化磁化法制备的磁性淀粉颗粒结构及其磁性粒子的大小和分布状况。结果表明:氧化磁化法使淀粉颗粒表面轻度氧化而呈现不同的蜂窝状,产生的磁性粒子分布均匀、粒径小,达到11.16~31.26 nm,为超顺磁性纳米粒子。其余三种方法制备的磁性粒子均出现磁性粒子相互吸引而团聚的现象,难以生成纳米级的磁性粒子。
关 键 词: 粮食、油脂及植物蛋白工程;磁性淀粉;制备方法;磁性粒子;分布
Title: Influence of the different preparation methods on the appearance and magnetic-particles of magnetic-starches
Author: WEN Qibiao, QIU Liping, HU Fei, HUANG Guoping
Organization: College of Light Industry and Food Sciences Engineering, South China University of Technology;Department of Food Science, Guangdong Vocational & Technical College of Chemical Engineering Pharmaceutics
Abstract: The appearance and magnetic particles of magnetic-starches made by different preparation methods were compared. The results indicated that the best preparation process was oxidation method for starch magnetizing and the magnetic particles by which were formed had equality in size and distributing, starch shape and structure had the lesser breakage, and the superpara magnetic starch with nanometerscale(11.16~31.26 nm) can be prepared. But the magnetic particles formed by other preparation methods would assemble to form larger particles or pieces.
Key words: cereal, lipid and plant protein engineering; magnetic-starch; preparation method; magnetic particle; distribution
发表期数: 2008年8月第8期
引用格式: 温其标,邱礼平,胡飞,等. 制备方法对磁性淀粉结构和磁性粒子状况的影响[J]. 中国科技论文在线精品论文,2008,1(8):922-926.
 
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