Effect of nano-SiO2 on the properties of novel oxidized starch
| Autor: | Qingxing Su, Lingcao Tan, Jing Li, Guo Jiang, Shuidong Zhang |
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| Rok vydání: | 2014 |
| Předmět: | |
| Zdroj: | Nanomaterials and Energy. 3:11-18 |
| ISSN: | 2045-984X 2045-9831 |
| DOI: | 10.1680/nme.13.00032 |
| Popis: | In this article, the oxidized starch (OS) with 48·2% degree of oxidation containing 36·2% carboxyl content was prepared by hydrogen peroxide, then nano-SiO2 was added to obtain OS/SiO2 composites by solution mixing method. The structure and morphology of OS/SiO2 were characterized by Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy and X-ray diffraction (XRD). Thermogravametric analysis, moisture absorption and contact angle (CA) measurements were applied to study their thermal and hydrophobic properties, respectively. XRD analysis showed that the additional nano-SiO2 had no significant influence on the crystallization of the OS. Moreover, the result of FTIR illustrated that an intermolecular hydrogen bond and a chemical bond C-O-Si were formed between SiO2 and OS. Therefore, the properties of the OS were improved significantly by nano-SiO2, especially the thermal stability and hydrophobicity. In addition, when the content of nano-SiO2 was 3%, the OS/SiO2 achieved the best properties, its thermal decomposition temperature and CA at 180 s increased from 129·4 to 155·1°C and from 30·7 to 45·4°, respectively, while the moisture absorption rate decreased from 45·3 to 33·1%. |
| Databáze: | OpenAIRE |
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