Research of Preparation Factors on Magnetic Cassava Starch Microspheres

Ping Lan; Yu Xian Feng; A Ming Chen; Lei Lei Qiao; Li Hong Lan; An Ping Liao

doi:10.4028/www.scientific.net/AMR.634-638.1513

Paper Titles

Mixed Bacterial and Physico-Chemical Index of Changes in Sausage Fermentation Process
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Preparative Separation and Purification of Lancifodilactone C from Schisandra Chinensis (Turcz.) Baill by High-Speed Counter-Current Chromatography
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Research on Distribution Management System Oriented Food Industry
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Research of Preparation Factors on Magnetic Cassava Starch Microspheres
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Studies of Rice Flour Gelation in the Processing of Rice Noodles
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Rheological Properties of Fresh Jujube Pulp
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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 634-638Research of Preparation Factors on Magnetic...

Research of Preparation Factors on Magnetic Cassava Starch Microspheres

Abstract:

Magnetic cassava starch microspheres have been prepared by means of the method of precipitation magnetization, cassava starch as raw material adsorbing or embedding Fe3O4, many influence factors on magnetic cassava starch iron rate such as pH, reaction time, stirring speed, ratio of Fe+3 to Fe+2, reaction temperature also investigated in this paper. On the base above research, we preliminary got the optimal conditions on the synthesis of magnetic cassava starch microspheres.

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Advanced Materials Research (Volumes 634-638)

Pages:

1513-1517

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.634-638.1513

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Online since:

January 2013

Authors:

Ping Lan, Yu Xian Feng, A Ming Chen, Lei Lei Qiao, Li Hong Lan, An Ping Liao

Keywords:

Magnetic Microspheres, Preparation Factors, Research, Starch Microspheres

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