FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (11): 51-54.doi: 10.7506/spkx1002-6630-200911010

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Study on Adsorption Behavior of Starch Microspheres to Iron (II) Ions

SU Xiu-xia，YANG Xiang-long，LI Zhong-jin，LIU Jie-gen，ZHU Xiao-feng   

  1. (Key Laboratory of Auxiliary Chemistry and Technology for Chemical Industry, Ministry of Education,
    Shaanxi University of Science and Technology, Xi’an 710021, China)
  • Received:2008-09-18 Revised:2008-11-17 Online:2009-06-01 Published:2010-12-29
  • Contact: YANG Xiang-long， E-mail:0706068@sust.edu.cn

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Abstract:

The N, N′-methylenebisacrylamide cross-linked starch microspheres (CSM) were synthesized from soluble starch in inverse suspension system. Then the starch microspheres and its adsorption behavior to iron (II) were characterized using scan electron microscope (SEM), FT-IR spectroscopy and X-ray diffractometer, and the mechanism of adsorption was also discussed in the present study. The results showed that the adsorption behavior of the starch microspheres to iron (II) ions was adapted to Langmiur adsorption isotherm equation with nice correlations. At room temperature and pH 4.5, the maximum absorption amount of starch microspheres to iron (II) ions was 0.866 mmol/g within 60 min. Meanwhile, the adsorption rate equation was deduced. The crystallinity of microspheres decreased after the absorption to iron (II) ions.

Key words: starch microspheres, adsorption, iron (II) , adsorption mechanism

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