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Production of Crosslinked Starch Microparticles through Inverse Suspension Polymerization using Statistical Experimental Design
Author(s) -
Souza e Castro Nathany Lisbôa,
Nele Márcio,
Pinto José Carlos
Publication year - 2020
Publication title -
macromolecular symposia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.257
H-Index - 76
eISSN - 1521-3900
pISSN - 1022-1360
DOI - 10.1002/masy.202000125
Subject(s) - solubility , starch , swelling , chemical engineering , materials science , polymer , particle size , pulmonary surfactant , biocompatibility , suspension (topology) , hildebrand solubility parameter , particle (ecology) , composite material , chemistry , organic chemistry , mathematics , homotopy , pure mathematics , engineering , oceanography , geology
Abstract The use of natural polymers has attracted much interest in many different areas, especially in fields where biodegradability and biocompatibility constitute major requirements, as in the pharmaceutical and biomedical areas. For this reason, the present work explores the production of crosslinked starch microparticles in vegetable oil through inverse suspension polymerizations under different experimental conditions, using glucose as a crosslinking agent and manipulating the agitation speed, reaction temperature, starch concentration in the suspended phase, surfactant concentration and crosslinking agent concentration in accordance with a statistical experimental design. Analyzed response variables include morphological aspects, particle size distribution, swelling ratio and solubility in aqueous medium. It is observed that glucose can promote significant modification of the material properties and lead to changes in its solubility in water. Besides, the operation variables exert significant effects on the morphological properties of the obtained powders. For this reason, empirical models are proposed to describe the solubility of the material in water and particle sizes as function of the preparation variables. The results indicate that glucose and starch content are the most influential variables on the solubility of the microparticles in water and that glucose, stirring rate and temperature play the most influential effects on the particle size distributions.