Study on Ultrasound Assisted Preparation of Nano Rice Starch
Nano rice starch was synthesized by ultrasonic-assisted inverse suspension polymerization, using N,N-methylenebisacrylamide (MBAA) as the cross-linker, span 80 as the emulsifier and soybean oil as the oil phase. The effects of starch concentration, oil/water ratio, ultrasonic power and ultrasonic time on adsorption of methylene blue were studied separately. The optimal conditions were obtained as followings: starch concentration 2%, ultrasonic power 320W, ultrasonic time 30min and oil-water ratio 8:1. Under above conditions, the average diameter of the prepared nanoparticles tested by particle size analyzer was 96.2 nm.
Xianghua Liu, Zhengyi Jiang and Jingtao Han
A. J. Hu et al., "Study on Ultrasound Assisted Preparation of Nano Rice Starch", Advanced Materials Research, Vols. 148-149, pp. 1648-1651, 2011