Microwave-accelerated Synthesis and Characterization of Potato Starch-g-poly(acrylamide)
Using a very low concentration of potassium persulfate as initiator, acrylamide could be efficiently grafted onto potato starch under microwave irradiation and for the grafting O2 removal from the reaction vessel was not required. Under optimal conditions, grafting and efficiency observed were 160%...
Gespeichert in:
| Veröffentlicht in: | Die Stärke 2006-10, Vol.58 (10), p.536-543 |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 543 |
|---|---|
| container_issue | 10 |
| container_start_page | 536 |
| container_title | Die Stärke |
| container_volume | 58 |
| creator | Singh, Vandana Tiwari, Ashutosh Pandey, Sadanand Singh, Somit Kumar |
| description | Using a very low concentration of potassium persulfate as initiator, acrylamide could be efficiently grafted onto potato starch under microwave irradiation and for the grafting O2 removal from the reaction vessel was not required. Under optimal conditions, grafting and efficiency observed were 160% and 89%, respectively. Grafted starch was characterized by using Fourier transform infrared spectroscopy (FTIR), X‐ray diffraction (XRD) and thermogravimetric analysis (TGA). It was observed that the microwave irradiation could significantly accelerate the synthesis of starch‐graft‐poly(acrylamide), because under identical conditions no grafting was observed in a conventional procedure. Viscosity, shear stability and water/saline solution retention of the microwave‐synthesized grafted starch were studied and compared with that of the parent starch. |
| doi_str_mv | 10.1002/star.200600520 |
| format | Article |
| fullrecord | <record><control><sourceid>istex_cross</sourceid><recordid>TN_cdi_crossref_primary_10_1002_star_200600520</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>ark_67375_WNG_F111Z1WN_Q</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3570-bdb963fd2395c3f3368bc5cbeff2b63dc41fddaa4de74f5abe372ba51de9ebd53</originalsourceid><addsrcrecordid>eNqFkDtPwzAUhS0EEqWwMmdBgsHFjuM8xqqiBamUR4tasVg3flBDSCo7ooRfT6qiwsZ0l-87R_cgdEpJjxISXvoaXC8kJCaEh2QPdSgPKWZJtthHHUJYijPC40N05P1rS_Ekoh20uLXSVWv40Bik1IV2UGsVTJuyXmpvfQClCgZLcCBr7ewX1LYqg8oE91UNdRVM21K5xC94VRXNOUjXFPBulb44RgcGCq9Pfm4XPQ2vZoNrPL4b3Qz6YywZTwjOVZ7FzKiQZVwyw1ic5pLLXBsT5jFTMqJGKYBI6SQyHHLNkjAHTpXOdK4466LeNrd9w3unjVg5-w6uEZSIzS5is4vY7dIKZ1thBV5CYRyU0vpfK6VpTMOk5bItt7aFbv5JFdNZ__FvB9661tf6c-eCexNxwhIu5pORGFJKn-l8Ih7YN8QUhpI</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Microwave-accelerated Synthesis and Characterization of Potato Starch-g-poly(acrylamide)</title><source>Access via Wiley Online Library</source><creator>Singh, Vandana ; Tiwari, Ashutosh ; Pandey, Sadanand ; Singh, Somit Kumar</creator><creatorcontrib>Singh, Vandana ; Tiwari, Ashutosh ; Pandey, Sadanand ; Singh, Somit Kumar</creatorcontrib><description>Using a very low concentration of potassium persulfate as initiator, acrylamide could be efficiently grafted onto potato starch under microwave irradiation and for the grafting O2 removal from the reaction vessel was not required. Under optimal conditions, grafting and efficiency observed were 160% and 89%, respectively. Grafted starch was characterized by using Fourier transform infrared spectroscopy (FTIR), X‐ray diffraction (XRD) and thermogravimetric analysis (TGA). It was observed that the microwave irradiation could significantly accelerate the synthesis of starch‐graft‐poly(acrylamide), because under identical conditions no grafting was observed in a conventional procedure. Viscosity, shear stability and water/saline solution retention of the microwave‐synthesized grafted starch were studied and compared with that of the parent starch.</description><identifier>ISSN: 0038-9056</identifier><identifier>EISSN: 1521-379X</identifier><identifier>DOI: 10.1002/star.200600520</identifier><identifier>CODEN: STRKA6</identifier><language>eng</language><publisher>Weinheim: WILEY-VCH Verlag</publisher><subject>Biological and medical sciences ; Cereal and baking product industries ; Food industries ; Fundamental and applied biological sciences. Psychology ; Graft copolymerization ; Microwave irradiation ; Shear stability ; Starch and starchy product industries ; Starch-graft-poly(acrylamide) ; Viscosity</subject><ispartof>Die Stärke, 2006-10, Vol.58 (10), p.536-543</ispartof><rights>Copyright © 2006 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim</rights><rights>2006 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3570-bdb963fd2395c3f3368bc5cbeff2b63dc41fddaa4de74f5abe372ba51de9ebd53</citedby><cites>FETCH-LOGICAL-c3570-bdb963fd2395c3f3368bc5cbeff2b63dc41fddaa4de74f5abe372ba51de9ebd53</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fstar.200600520$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fstar.200600520$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18186127$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Singh, Vandana</creatorcontrib><creatorcontrib>Tiwari, Ashutosh</creatorcontrib><creatorcontrib>Pandey, Sadanand</creatorcontrib><creatorcontrib>Singh, Somit Kumar</creatorcontrib><title>Microwave-accelerated Synthesis and Characterization of Potato Starch-g-poly(acrylamide)</title><title>Die Stärke</title><addtitle>Starch/Stärke</addtitle><description>Using a very low concentration of potassium persulfate as initiator, acrylamide could be efficiently grafted onto potato starch under microwave irradiation and for the grafting O2 removal from the reaction vessel was not required. Under optimal conditions, grafting and efficiency observed were 160% and 89%, respectively. Grafted starch was characterized by using Fourier transform infrared spectroscopy (FTIR), X‐ray diffraction (XRD) and thermogravimetric analysis (TGA). It was observed that the microwave irradiation could significantly accelerate the synthesis of starch‐graft‐poly(acrylamide), because under identical conditions no grafting was observed in a conventional procedure. Viscosity, shear stability and water/saline solution retention of the microwave‐synthesized grafted starch were studied and compared with that of the parent starch.</description><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Graft copolymerization</subject><subject>Microwave irradiation</subject><subject>Shear stability</subject><subject>Starch and starchy product industries</subject><subject>Starch-graft-poly(acrylamide)</subject><subject>Viscosity</subject><issn>0038-9056</issn><issn>1521-379X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNqFkDtPwzAUhS0EEqWwMmdBgsHFjuM8xqqiBamUR4tasVg3flBDSCo7ooRfT6qiwsZ0l-87R_cgdEpJjxISXvoaXC8kJCaEh2QPdSgPKWZJtthHHUJYijPC40N05P1rS_Ekoh20uLXSVWv40Bik1IV2UGsVTJuyXmpvfQClCgZLcCBr7ewX1LYqg8oE91UNdRVM21K5xC94VRXNOUjXFPBulb44RgcGCq9Pfm4XPQ2vZoNrPL4b3Qz6YywZTwjOVZ7FzKiQZVwyw1ic5pLLXBsT5jFTMqJGKYBI6SQyHHLNkjAHTpXOdK4466LeNrd9w3unjVg5-w6uEZSIzS5is4vY7dIKZ1thBV5CYRyU0vpfK6VpTMOk5bItt7aFbv5JFdNZ__FvB9661tf6c-eCexNxwhIu5pORGFJKn-l8Ih7YN8QUhpI</recordid><startdate>20061001</startdate><enddate>20061001</enddate><creator>Singh, Vandana</creator><creator>Tiwari, Ashutosh</creator><creator>Pandey, Sadanand</creator><creator>Singh, Somit Kumar</creator><general>WILEY-VCH Verlag</general><general>WILEY‐VCH Verlag</general><general>Wiley-VCH</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>20061001</creationdate><title>Microwave-accelerated Synthesis and Characterization of Potato Starch-g-poly(acrylamide)</title><author>Singh, Vandana ; Tiwari, Ashutosh ; Pandey, Sadanand ; Singh, Somit Kumar</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3570-bdb963fd2395c3f3368bc5cbeff2b63dc41fddaa4de74f5abe372ba51de9ebd53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Graft copolymerization</topic><topic>Microwave irradiation</topic><topic>Shear stability</topic><topic>Starch and starchy product industries</topic><topic>Starch-graft-poly(acrylamide)</topic><topic>Viscosity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Singh, Vandana</creatorcontrib><creatorcontrib>Tiwari, Ashutosh</creatorcontrib><creatorcontrib>Pandey, Sadanand</creatorcontrib><creatorcontrib>Singh, Somit Kumar</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Die Stärke</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Singh, Vandana</au><au>Tiwari, Ashutosh</au><au>Pandey, Sadanand</au><au>Singh, Somit Kumar</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Microwave-accelerated Synthesis and Characterization of Potato Starch-g-poly(acrylamide)</atitle><jtitle>Die Stärke</jtitle><addtitle>Starch/Stärke</addtitle><date>2006-10-01</date><risdate>2006</risdate><volume>58</volume><issue>10</issue><spage>536</spage><epage>543</epage><pages>536-543</pages><issn>0038-9056</issn><eissn>1521-379X</eissn><coden>STRKA6</coden><abstract>Using a very low concentration of potassium persulfate as initiator, acrylamide could be efficiently grafted onto potato starch under microwave irradiation and for the grafting O2 removal from the reaction vessel was not required. Under optimal conditions, grafting and efficiency observed were 160% and 89%, respectively. Grafted starch was characterized by using Fourier transform infrared spectroscopy (FTIR), X‐ray diffraction (XRD) and thermogravimetric analysis (TGA). It was observed that the microwave irradiation could significantly accelerate the synthesis of starch‐graft‐poly(acrylamide), because under identical conditions no grafting was observed in a conventional procedure. Viscosity, shear stability and water/saline solution retention of the microwave‐synthesized grafted starch were studied and compared with that of the parent starch.</abstract><cop>Weinheim</cop><pub>WILEY-VCH Verlag</pub><doi>10.1002/star.200600520</doi><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0038-9056 |
| ispartof | Die Stärke, 2006-10, Vol.58 (10), p.536-543 |
| issn | 0038-9056 1521-379X |
| language | eng |
| recordid | cdi_crossref_primary_10_1002_star_200600520 |
| source | Access via Wiley Online Library |
| subjects | Biological and medical sciences Cereal and baking product industries Food industries Fundamental and applied biological sciences. Psychology Graft copolymerization Microwave irradiation Shear stability Starch and starchy product industries Starch-graft-poly(acrylamide) Viscosity |
| title | Microwave-accelerated Synthesis and Characterization of Potato Starch-g-poly(acrylamide) |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-27T03%3A27%3A49IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-istex_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Microwave-accelerated%20Synthesis%20and%20Characterization%20of%20Potato%20Starch-g-poly(acrylamide)&rft.jtitle=Die%20St%C3%A4rke&rft.au=Singh,%20Vandana&rft.date=2006-10-01&rft.volume=58&rft.issue=10&rft.spage=536&rft.epage=543&rft.pages=536-543&rft.issn=0038-9056&rft.eissn=1521-379X&rft.coden=STRKA6&rft_id=info:doi/10.1002/star.200600520&rft_dat=%3Cistex_cross%3Eark_67375_WNG_F111Z1WN_Q%3C/istex_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |