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Study On The Formation Mechanism And The Application Kinetics Of Microspheres Of The Magnetic Starch

Posted on:2005-01-21Degree:DoctorType:Dissertation
Country:ChinaCandidate:L P QiuFull Text:PDF
GTID:1101360185474196Subject:Food Science
Abstract/Summary:PDF Full Text Request
Magnetic biological gel is a species of functional polymer material with excellent capability, which has a great important application in medicine, enzymology, biology, molecular biology, catalytic industry, environmental motoring and management, etc.Magnetic polymer is a functional polymer material with magnetism, produced by the adsorption and embedment of magnetic particle by taking synthesized and biological polymer as the carrier. It can be controlled, orientated, orientated moved and determined by magnetic force in magnetic field. It is hard to enhance the magnetism of synthesized polymer because there is less active group in it, which will affect its capability of catching iron hydronium, also synthesized polymer has worse biodegradability and biocompatibility, as a result, at many conditions, its application has been restricted in biomedicine and biomaterial. Therefore, magnetic biological polymer has got great attention from domestic and overseas medicine field in recent years.Taking high amylose cornstarch as the raw material, modified starch was prepared by cross-linking and carboxyl-methylation, and the properties, structures and digestibility of high amylose cornstarch and modified starch were studied systemically in this dissertation. Using high amylose cornstarch as the substitute for synthesized polymer, the modified high amylase cornstarch was magnetized by different magnetization processes, and the creation, size, distributing and susceptibility of the magnetic particles in magnetic starch were studied .Magnetic drug microsphere with special use in the modern medicine field was prepared by spray drying technology, and its structure, particulate size and distributing, dynamic movement in magnetic field were studied detailedly.The properties of high amylose cornstarch contained 50% and 70% amylose and modified starch were determined by Brabander amylograph, etc. The results indicated the freeze-thaw stability, luminousness, solubility, dilatation and viscosity of starch were influenced by amylose content and cross-linking and carboxyl-methylation. But amylose content had little influence on dilatation and solubility when amylose content exceeded 50%. The decisive influencing factor of viscosity in carboxyl-methylation was cross-linking reaction. Carboxyl-methylation was the main influencing factor of solubility and swelling capacity in modification of high content amylose starch.The structure and gelatinization property of different amylose content were analyzed with an Olympus Vanox BHS-2 multi-function optic microscope, and the results were as...
Keywords/Search Tags:high amylose starch, denaturalization, degradation, magnetization, microsphere, movement
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