Preparation of crystalline starch nanoparticles using cold acidhydrolysis and ultrasonication (Record no. 53128)

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control field MX-MdCICY
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250625162422.0
040 ## - CATALOGING SOURCE
Transcribing agency CICY
090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN)
Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) B-18986
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
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245 10 - TITLE STATEMENT
Title Preparation of crystalline starch nanoparticles using cold acidhydrolysis and ultrasonication
490 0# - SERIES STATEMENT
Volume/sequential designation Carbohydrate Polymers, 98(1), p.295-301, 2013
520 3# - SUMMARY, ETC.
Summary, etc. Waxy maize starch in an aqueous sulfuric acid solution (3.16 M, 14.7 percent solids)was hydrolyzed for 2-6 days, either isothermally at 40 °C or 4 °C, or at cycled temperatures of 4 and 40 °C (1 day each). The starch hydrolyzates were recovered as precipitates after centrifuging the dispersion (10,000 rpm, 10 min). The yield of starch hydrolyzates depended on the hydrolysis temperature and time, which varied from 6.8 percent to 78 percent. The starch hydrolyzed at 40 °C or 4/40 °C exhibited increased crystallinity determined by X-ray diffraction analysis, but melted in broader temperature range (from 60 °C to 110 °C). However, the starch hydrolyzed at 4 °C displayed the crystallinity and melting endotherm similar to those of native starch. The starch hydrolyzates recovered by centrifugation were re-dispersed in water (15 percent solids), and the dispersion was treated by an ultrasonic treatment (60 percent amplitude, 3min). The ultrasonication effectively fragmented the starch hydrolyzates to nanoparticles. The hydrolyzates obtained after 6 days of hydrolysis were more resistant to the ultrasonication than those after 2 or 4 days, regardless of hydrolysis temperatures. The starch nanoparticles could be prepared with high yield (78 percent)and crystallinity by 4 °C hydrolysis for 6 days followed by ultrasonication. Scanning electron microscopy revealed that the starch nanoparticles had globular shapes with diameters ranging from 50 to 90 nm.
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element ACID HYDROLYSIS
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element NANOCRYSTALS
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element NANOPARTICLES
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element STARCH
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element ULTRASONICATION
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Kim, H. Y.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Park, D. J.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Kim, J. Y.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Lim, S. T.
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://drive.google.com/file/d/1uxHErod-7W9bFOEDC5SGIJf7YhbbOKM5/view?usp=drivesdk">https://drive.google.com/file/d/1uxHErod-7W9bFOEDC5SGIJf7YhbbOKM5/view?usp=drivesdk</a>
Public note Para ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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Source of classification or shelving scheme Clasificación local
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  Clasificación local     Ref1 CICY CICY Documento préstamo interbibliotecario 25.06.2025   B-18986 25.06.2025 25.06.2025 Documentos solicitados