CN115160607B - Preparation method of low-temperature plasma modified sweet potato starch nano-particles - Google Patents
Preparation method of low-temperature plasma modified sweet potato starch nano-particles Download PDFInfo
- Publication number
- CN115160607B CN115160607B CN202211032897.7A CN202211032897A CN115160607B CN 115160607 B CN115160607 B CN 115160607B CN 202211032897 A CN202211032897 A CN 202211032897A CN 115160607 B CN115160607 B CN 115160607B
- Authority
- CN
- China
- Prior art keywords
- starch
- nano
- low
- sweet potato
- temperature plasma
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J3/00—Processes of treating or compounding macromolecular substances
- C08J3/28—Treatment by wave energy or particle radiation
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2303/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
- C08J2303/02—Starch; Degradation products thereof, e.g. dextrin
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention relates to a preparation method of low-temperature plasma modified sweet potato starch nano particles. Dissolving freshly prepared nano starch into uniform nano starch solution by adding PBS buffer solution, uniformly dispersing in a reaction kettle, covering a plate, then placing in a low-temperature plasma reactor, treating for 1-3 min at normal temperature under the voltage of 60-120V, and freeze-drying the treated solution to obtain the low-temperature plasma modified sweet potato starch nano particles. The low-temperature plasma modified sweet potato starch nano-particles prepared by the method disclosed by the invention have the advantages of uniform particle size, good water solubility and stability, environment friendliness, low energy consumption and good application prospect, and are not easy to agglomerate.
Description
Technical Field
The invention relates to a preparation method of low-temperature plasma modified sweet potato starch nano particles.
Background
Sweet potatoes are often also called sweet potatoes, sweet potatoes and sweet potatoes, etc., and belong to the category of vining herbaceous tuberous root plants. The sweet potato yield in China is huge and can account for 80% of the total world yield. The sweet potato contains a large amount of starch, and has the characteristics of low cost, availability, biodegradability, no immunogenicity and the like, so that the sweet potato has wide application in various fields such as composite materials, packaging, emulsion stability, drug carriers and the like. However, natural sweet potato starch often has the defects of poor freeze-thawing stability, easy sedimentation, easy decomposition under heat and the like, and the further development and application of the sweet potato starch are greatly limited.
The preparation of starch into starch nano-particles can greatly improve the industrial application of starch. There are many preparation methods of starch nano-particles, and the preparation methods commonly used at present are acid hydrolysis, ultrasonic treatment, mechanical grinding method and nano-precipitation method. The common corn starch treated by the acid ethanol solution is dried and heated at 130 ℃ by Sumaila and the like to obtain starch nano particles, the hydrodynamic diameter of the starch nano particles is less than 50nm, and the double helix structure of a starch chain is stable and complete. Faiza et al used 10 grinding balls of 6mm diameter and ground pearl millet (Pe) and proso millet (Pr) at a rolling speed of 500r/min for 35min, found that the average hydrodynamic particle size of natural Pe and Pr starch samples was reduced from 1972 nm and 1456nm to 636nm and 417nm and that the starch nanoparticles had higher uniformity, stability and viscoelasticity. Among the various methods, the nano-precipitation method, also known as anti-solvent precipitation method, is of increasing interest due to its potential for simplicity and generalization. In this method, a polymer is first dissolved in a good solvent to form a uniform solution, and then the solution is transferred to another poor solvent to precipitate the polymer and form nanoparticles. Recently, ultrasound-assisted nano-precipitation has proven to be an effective method for preparing starch nanoparticles with specific desired properties. Aggregation is often observed during the preparation of starch nanoparticles and subsequent drying. Good dispersion stability is necessary for starch nanoparticles, and thus it is necessary to modify them to improve aggregation.
Low temperature plasma (CP) treatment has proven to be an effective surface modification technique. The low-temperature plasma is composed of ultraviolet photons, ions, free electrons, active free radicals and other substances, and can inactivate general microorganisms and enzymes and effectively modify food macromolecules. Huishan et al found that plasma treatment could reduce the molecular weight of starch, the longer the treatment time, the smaller the molecular weight, the untreated starch molecular weight was 6546270 g/mol, the treatment time was only 6260505 g/mol for 1 min, and 1556106 g/mol for 9 min, presumably because the active substances generated by the plasma treatment penetrated into the starch through the cracks on the surface of the starch particles, further depolymerizing the starch chains and increasing the starch fragments. Chang et al performed low temperature plasma treatment on the nano-starch particles obtained by enzymatic recrystallization, and found that Zeta potential increased from-9.1. 9.1 mV to-21.6. 21.6 mV before treatment, particle dispersion stability was enhanced, and aggregation was improved. The nanometer starch particles prepared by acidolysis are subjected to low-temperature plasma treatment by Shen et al, and the fact that the long-chain starch chains of the nanometer starch particles are broken, the molecular weight, the solubility and the swelling force are reduced, and the structural and functional characteristics of the nanometer starch particles are well modified is found. However, the prepared nano-starch particles may aggregate to varying degrees after drying.
Most of the nano starch prepared by the prior art is stored in the form of aqueous solution, however, the aggregation of nano starch particles is easy to be aggravated by water environment, researchers try to improve the aggregation problem of nano starch particles by chemical modification, ph adjustment and other methods in a targeted manner, but the methods have small treatment capacity and still have great improvement space.
Disclosure of Invention
The invention aims to solve the problems that the nano starch particles prepared by the prior art are large in particle size and easy to aggregate, and provides a method for preparing stable sweet potato starch nano particles.
The technical scheme adopted by the invention is as follows:
a method for preparing low-temperature plasma modified sweet potato starch nano-particles, which comprises the following steps:
(1) Peeling sweet potatoes, cutting into blocks, adding 5-10 times of volume of water into a pulverizer, pulverizing, diluting the obtained slurry with distilled water, adjusting the pH to 8-10, fully mixing with a magnetic stirrer, filtering with a mesh screen to separate fibers, and taking a lower starch aqueous solution;
(2) Gelatinizing the starch aqueous solution to obtain starch slurry, ultrasonically crushing for 5-40 min, then dripping the starch slurry into ethanol with the volume of 1-10 times to obtain a nano starch solution, centrifuging, discarding the supernatant, adding water into the precipitate for re-dissolution, and then freeze-drying to obtain nano starch;
(3) Dissolving freshly prepared nano starch into uniform nano starch solution by adding PBS buffer solution, uniformly dispersing in a reaction kettle, covering a plate, then placing in a low-temperature plasma reactor, treating for 1-3 min at normal temperature under the voltage of 60-120V, and freeze-drying the treated solution to obtain the low-temperature plasma modified sweet potato starch nano particles.
The low-temperature plasma treatment is an emerging modification technology, has the advantages of environmental protection, low energy consumption and low price, however, the low-temperature plasma is less researched for modifying the nano starch, and has huge development potential. Therefore, the invention tries to modify the nano starch solution by using low-temperature plasma, and finally, the powdery nano starch particles which are stably stored are obtained, thereby greatly expanding the application range of the nano starch.
Specifically, the slurry in the step (1) is diluted by distilled water with the mass of 7-10 times of that of the sweet potatoes.
And (2) heating the starch aqueous solution to 80-100 ℃ and gelatinizing for 10-40 min.
And (3) adding 80-100 times of PBS buffer solution based on the mass of the nano starch.
The beneficial effects of the invention are mainly as follows:
the low-temperature plasma modified sweet potato starch nano-particles prepared by the method disclosed by the invention have the advantages of uniform particle size, good water solubility and stability, environment friendliness, low energy consumption and good application prospect, and are not easy to agglomerate.
Drawings
FIG. 1 is an electron microscope image of starch granules at different magnifications; (A) raw starch; (B) a nano starch; (C) CP nano starch;
FIG. 2 is an X-ray diffraction pattern of raw starch, nano-starch and CP nano-starch;
FIG. 3 is a flow curve of raw starch, nano-starch and CP nano-starch;
FIG. 4 is a storage stability test of various starches; the steps are as follows in order from left to right: raw starch, nano starch and CP nano starch; (A) 0 min; (B) 30min.
Detailed Description
The present invention will be described in further detail with reference to the following examples, but the present invention is not limited to the following examples:
example 1:
experimental raw materials: sweet potato (Zhejiang potato 33)
1. Experimental method
1.1 preparation of sweet potato starch:
peeling sweet potato, cutting into small pieces, and pulverizing with water in pulverizer. Diluting the obtained slurry with 8 times of distilled water of sweet potato, and adjusting pH to 9. The slurry was thoroughly mixed using a magnetic stirrer and then filtered through a mesh screen to separate the fibers. Centrifuging the filtered slurry, taking out the sediment at the lower layer, and drying to obtain starch powder (namely raw starch).
1.2 preparation of nano starch:
peeling sweet potato, cutting into small pieces, and pulverizing with water in pulverizer. Diluting the obtained slurry with 8 times of distilled water of sweet potato, and adjusting pH to 9. The slurry was thoroughly mixed using a magnetic stirrer and then filtered through a mesh screen to separate fibers, the filtered slurry was centrifuged, the upper aqueous starch solution was gelatinized by heating at 85 ℃ for 30min, and the obtained starch slurry was sonicated by an ultrasonic disruptor for 30min. And then, rapidly dripping the slurry into 95% ethanol with the volume being 3 times that of the slurry to obtain a nano starch solution, centrifuging the solution, discarding the supernatant, adding water into the precipitate for re-dissolution, and then, freeze-drying to obtain the nano starch.
1.3 preparation of low-temperature plasma modified sweet potato starch nano-particles:
peeling sweet potato, cutting into small pieces, and pulverizing with water in pulverizer. Diluting the obtained slurry with 8 times of distilled water of sweet potato, and adjusting pH to 9. The slurry was thoroughly mixed using a magnetic stirrer and then filtered through a mesh screen to separate fibers, the filtered slurry was centrifuged, the upper aqueous starch solution was gelatinized by heating at 85 ℃ for 30min, and the obtained starch slurry was sonicated by an ultrasonic disruptor for 30min. And then, rapidly dripping slurry into 95% ethanol with the volume being 3 times that of the slurry to obtain a nano starch solution, centrifuging the solution, removing the supernatant, adding water into the precipitate for re-dissolution, and then freeze-drying to obtain nano starch, adding PBS buffer (pH 7.4) with the mass being 90 times that of the nano starch to dissolve the nano starch solution into uniform nano starch solution, uniformly dispersing the uniform nano starch solution in a reaction kettle, covering an upper plate, then, putting the uniform nano starch solution into a low-temperature plasma reactor, and treating the uniform nano starch solution for 1-3 min at the normal temperature under the voltage of 60-120V to obtain the low-temperature plasma modified sweet potato starch nano particles (namely CP nano starch).
2. Physicochemical characterization of starch
2.1 particle size
The sample was diluted with ultrapure water at a ratio of 0.01% (w/v), and the nanoparticles were dispersed by ultrasonic treatment in an ultrasonic bath at a frequency of 40 kHz for 30 minutes, setting a water refractive index of 1.33 and a starch refractive index of 1.53, and measuring the particle size using a malvern laser particle sizer at 25 ℃.
2.2 Field scanning electron microscope observation (SEM)
And (3) clamping a small amount of raw starch, nano starch and CP nano starch by using tweezers, uniformly scattering the raw starch, nano starch and CP nano starch on the conductive adhesive, lightly blowing off redundant floating samples by using ear washing balls, placing the floating samples under a vacuum film plating instrument for spraying palladium and gold, preparing an electron microscope observation sample, and photographing and observing under a scanning electron microscope.
2.3 X-ray diffraction analysis
And (3) measuring by using an X-ray diffraction analyzer. The measurement conditions are Cu rake characteristic rays (Kalpha= 0.1541 nm), current 40 mA, working voltage 45 kV, setting step size of 0.02 DEG, scanning range of 4-30 DEG and scanning speed of step size of 2 DEG/min. The crystallinity of the samples was calculated with Origin 2022b and the average was taken by repeating the fitting 5 times. The calculation formula of the crystallinity is as follows:
relative crystallinity = crystalline region area/(crystalline region area + amorphous region area)
2.4 Rheological characteristics
Adding 0.40g of starch (nanometer starch and CP nanometer starch) into a 15ml centrifuge tube, adding 5ml of water to prepare 8% starch solution, adding 0.1g of raw starch into the 15ml centrifuge tube, and adding 5ml of water to prepare 2% starch solution. The rheological properties of the three starch solutions were analyzed in comparison at 25 ℃.
2.4.5 Dispersion stability
0.15g of starch (raw starch, nano starch, CP nano starch) is taken and added into a 15ml glass test tube, and then 3ml of water is added to prepare a 5% starch solution. After vortexing was uniform, photographs were taken at 0min and 30min.
3. Experimental results
3.1 Particle size and polydispersity index
The particle size of the unmodified nano starch particles obtained by the experiment is 64-115 nm, and the polydispersity index is 0.2-0.4. The aggregation during freeze drying is inhibited by low-temperature plasma modification, so that the particle size of the modified nano starch solution is about 100nm, and no serious aggregation occurs.
3.2 Particle morphology analysis
As shown in FIG. 1.A, the surface and edge of the raw starch particles are smooth, the particles mainly show round, elliptic and polygonal shapes, and the particle size is 5-20 μm. As shown in FIG. 1B, the starch nanoparticles are mostly round and square. The adhesion between starch nano-particles is more serious than that of the original starch, and the nano-starch adhered together mainly presents lamellar and spongy states. As can be seen from fig. 1C, the nano-starch after plasma treatment has completely disappeared particle shape, and the interconnection is more compact, forming a more compact, more intertwined fiber network.
3.3 X-ray diffraction pattern analysis
The original starch crystallinity is 35.12%, the nanometer starch is 50.35%, and the CP nanometer starch is 70.95% by origin fitting. In the aspect of characteristic peaks, stronger diffraction peaks of the raw starch at 5.6 degrees, 17 degrees, 18 degrees and 23 degrees are observed, and the raw starch belongs to C-type starch. After formation of the starch nanoparticles, the diffraction peaks all disappeared except for the decrease in intensity of the diffraction peak at 23 °, and new crystallization peaks at 22 °, 27 ° and 28 ° were also observed. After plasma treatment, the crystallization spectrum is almost unchanged, and diffraction peaks at 22 DEG, 23 DEG, 27 DEG and 28 DEG only become sharper, which indicates that the plasma treatment further changes the crystal structure of the nano starch.
3.4 Rheological characteristics
The viscosity decreases with increasing shear rate and all samples exhibit shear thinning behavior. When the shear rate is 30 s -1 The viscosity values of the raw starch, the nano starch and the CP nano starch are respectively 1.07, 0.008 and 0.003 Pa.s. The viscosity of the starch nano-particles and the CP nano-starch is obviously lower than that of the original starch, and the plasma treatment can further reduce the viscosity of the nano-starchLow.
3.5 Dispersion stability
It is not difficult to find stability ranking CP nano-starch > raw starch. The raw starch was totally precipitated after 30min, and the supernatant was completely changed into clear water, indicating that the raw starch was totally insoluble in water. The solubility of the nano starch to water is better than that of the original starch, and the nano starch solution is basically seen after 30 minutes, but slight layering phenomenon also occurs, large-particle aggregates appear on the lower layer, the upper layer solution becomes thin, and the color of the solution becomes light. The water solubility of the CP nano starch is best, and the CP nano starch is stable solution before and after standing, and does not have layering and precipitation phenomena.
Example 2:
adding deionized water into sweet potato starch to prepare 2% starch milk, heating and gelatinizing for 30min, ultrasonic crushing for 15min, dripping the starch milk into ethanol solution with twice volume under the action of magnetic stirring, centrifuging a mixture of starch and ethanol, removing supernatant, adding water into precipitate to prepare 5% nano starch, and freeze-drying to obtain modified sweet potato starch nano particles
Diluting the non-freeze-dried sweet potato starch nanoparticles to 0.1% concentration, and measuring the particle diameter to be 64.35 nm and the polydispersity index to be 0.23; the freeze-dried sweet potato starch nano particles are redispersed in water, and the particle size is 353.2nm and the polydispersity index is 0.3.
Example 3:
adding deionized water into sweet potato starch to prepare 5% starch milk, heating and gelatinizing for 30min, ultrasonic crushing for 15min, dripping the starch milk into ethanol solution with twice volume under the action of magnetic stirring, centrifuging a mixture of starch and ethanol, removing supernatant, adding water into precipitate to prepare 5% nano starch, and freeze-drying to obtain modified sweet potato starch nano particles
Diluting the non-freeze-dried sweet potato starch nanoparticles to 0.1% concentration, and measuring the particle diameter to 78.54nm and the polydispersity index to 0.28; the freeze-dried sweet potato starch nano particles are redispersed in water, and the particle size is 194.4 nm and the polydispersity index is 0.67.
Example 4:
sweet potato starch, adding deionized water to prepare 2% starch milk, heating and gelatinizing for 30min, ultrasonic crushing for 5min, dripping the starch milk into ethanol solution with twice volume under the action of magnetic stirring, centrifuging a mixture of starch and ethanol, removing supernatant, adding water into precipitate to prepare 5% nano starch solution, treating 90s with a low-temperature plasma processor under the voltage of 90V and the current of 1.0A, and freeze-drying to obtain modified sweet potato starch nano particles.
The freeze-dried modified sweet potato starch nano particles are redispersed in water, and the particle size is 97.30 nm and the polydispersity index is 0.45.
Example 5:
adding deionized water into sweet potato starch to prepare 5% starch milk, heating and gelatinizing for 30min, ultrasonic crushing for 10min, dripping the starch milk into ethanol solution with twice volume under the action of magnetic stirring, centrifuging a mixture of starch and ethanol, removing supernatant, adding water into precipitate to prepare 5% nano starch solution, treating 90s with a low-temperature plasma processor under the voltage of 90V and the current of 1.0A, and freeze-drying to obtain modified sweet potato starch nano particles.
The freeze-dried modified sweet potato starch nano particles are redispersed in water, and the particle size is 103.2 and nm, and the polydispersity index is 0.38.
Example 6:
sweet potato starch, adding deionized water to prepare 2% starch milk, heating and gelatinizing for 30min, ultrasonic crushing for 15min, dripping the starch milk into ethanol solution with twice volume under the action of magnetic stirring, centrifuging a mixture of starch and ethanol, removing supernatant, adding water into precipitate to prepare 5% nano starch solution, treating 120s with a low-temperature plasma processor under the voltage of 90V and the current of 1.0A, and freeze-drying to obtain modified sweet potato starch nano particles.
The freeze-dried modified sweet potato starch nano particles are redispersed in water, and the particle size is 124.1 and nm, and the polydispersity index is 0.42.
Claims (1)
1.A method for preparing low-temperature plasma modified sweet potato starch nano-particles, which comprises the following steps:
(1) Peeling sweet potatoes, cutting into blocks, adding water with the volume of 5-10 times of that of the sweet potatoes into a pulverizer, pulverizing, diluting the obtained slurry with distilled water with the mass of 7-10 times of that of the sweet potatoes, adjusting the pH value to 8-10, fully mixing with a magnetic stirrer, filtering and separating fibers with a mesh screen, and taking out a lower starch aqueous solution;
(2) Heating the starch aqueous solution to 80-100 ℃ for gelatinization for 10-40 min, obtaining starch slurry, ultrasonically crushing for 5-40 min, then dripping into ethanol with the volume being 1-10 times of that of the starch slurry to obtain a nano starch solution, centrifuging, discarding the supernatant, taking precipitate, adding water for re-dissolution, and then freeze-drying to obtain nano starch;
(3) Dissolving freshly prepared nano starch into a uniform nano starch solution by adding PBS buffer solution, wherein the adding amount of the PBS buffer solution is 80-100 times of the mass of the nano starch, uniformly dispersing in a reaction kettle, covering a plate, then placing in a low-temperature plasma reactor, treating for 1-3 min at normal temperature under the voltage of 60-120V, and freeze-drying the treated solution to obtain the low-temperature plasma modified sweet potato starch nano particles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211032897.7A CN115160607B (en) | 2022-08-26 | 2022-08-26 | Preparation method of low-temperature plasma modified sweet potato starch nano-particles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211032897.7A CN115160607B (en) | 2022-08-26 | 2022-08-26 | Preparation method of low-temperature plasma modified sweet potato starch nano-particles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115160607A CN115160607A (en) | 2022-10-11 |
| CN115160607B true CN115160607B (en) | 2023-09-22 |
Family
ID=83481225
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211032897.7A Active CN115160607B (en) | 2022-08-26 | 2022-08-26 | Preparation method of low-temperature plasma modified sweet potato starch nano-particles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115160607B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115777784A (en) * | 2022-12-05 | 2023-03-14 | 上海承汕餐饮管理有限公司 | Pearl milk tea and preparation method thereof |
| CN117562245A (en) * | 2023-11-16 | 2024-02-20 | 江苏大学 | Hydrophobic rice starch-fatty acid compound and preparation method and application thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101697636B1 (en) * | 2015-09-22 | 2017-01-18 | 안동대학교 산학협력단 | Preparing method of multiple carboxylic acid-esterificated starch heterocompounds using low-temperature plasma |
-
2022
- 2022-08-26 CN CN202211032897.7A patent/CN115160607B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101697636B1 (en) * | 2015-09-22 | 2017-01-18 | 안동대학교 산학협력단 | Preparing method of multiple carboxylic acid-esterificated starch heterocompounds using low-temperature plasma |
Non-Patent Citations (4)
| Title |
|---|
| 低温等离子体制备变性淀粉的研究进展;曾晓漫;食品工业科技;第33卷(第10期);442-444 * |
| 低温等离子体对绿豆淀粉功能性质及微观结构的影响;李晓宇;中国食品科学技术学会第十八届年会摘要集;281 * |
| 低温等离子处理对香蕉淀粉理化性质的影响;闫斯亮;CNKI优秀硕士学位论文全文集 * |
| 等离子体作用对淀粉结构及性质影响的研究;蒲华寅;CNKI博士学位论文全文库：工程科技Ⅰ辑 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN115160607A (en) | 2022-10-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN115160607B (en) | Preparation method of low-temperature plasma modified sweet potato starch nano-particles | |
| Cui et al. | Green preparation and characterization of size-controlled nanocrystalline cellulose via ultrasonic-assisted enzymatic hydrolysis | |
| Hao et al. | Self-assembled nanostructured cellulose prepared by a dissolution and regeneration process using phosphoric acid as a solvent | |
| Evans et al. | Chemically purified cellulose and its nanocrystals from sugarcane baggase: isolation and characterization | |
| CN108034007B (en) | Preparation method of dialdehyde cellulose nanowhisker | |
| Chen et al. | Degradation kinetics and molecular structure development of hydroxyethyl cellulose under the solid state mechanochemical treatment | |
| Voronova et al. | Nanocrystalline cellulose with various contents of sulfate groups | |
| CN110857337A (en) | Method for synchronously preparing multiple biomass materials | |
| Li et al. | Effects of esterification on the structural, physicochemical, and flocculation properties of dextran | |
| CN108409984B (en) | Method for rapidly and synchronously preparing lignin nanoparticles and carbon quantum dots | |
| Ragab et al. | An insight into the influence of Ag/Se nanoparticles on the structural, optical, and electrical properties of Cs/PAM nanocomposites films as application in electrochemical devices | |
| Qi et al. | The aggregation behavior of cellulose micro/nanoparticles in aqueous media | |
| Hakke et al. | Ultrasound assisted synthesis of starch nanocrystals and it's applications with polyurethane for packaging film | |
| Rubleva et al. | Production of cellulose nanocrystals by hydrolysis in mixture of hydrochloric and nitric acids | |
| Tang et al. | Preparation and characterization of cellulose nanocrystals with high stability from okara by green solvent pretreatment assisted TEMPO oxidation | |
| Funes et al. | Theoretical and experimental studies of chitin nanocrystals treated with ionic liquid or deep eutectic solvent to afford nanochitosan sheets | |
| Melo et al. | Effect of ultra-turrax on nanocellulose produced by acid hydrolysis and modified by nano ZnO by sol-gel method | |
| JP2004067883A (en) | Preparation process of fine particulate | |
| Ali Mohsin et al. | The effect of sonication time on the properties of electrically conductive PANI/Sago starch blend prepared by the one-pot synthesis method | |
| CN110857538A (en) | Method for synchronously preparing cellulose crystals and lignin nanoparticles | |
| WO2023231292A1 (en) | Beet pulp all-component emulsifying thickener, preparation method therefor, and application thereof | |
| CN1208350C (en) | Preparation of nanometer-sized cation polysaccharide | |
| CN111733482B (en) | Preparation method and application of chitin nanofiber | |
| CN115246888A (en) | Preparation method of hydrophobic nanocellulose | |
| CN115029808A (en) | Cellulose nano material and continuous preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |