The effect of the modified starch with side chain on the morphology of copper particles and the antibacterial properties of starch/copper composite material

In this paper, corn starch was modified by acetylation, esterification and amination, and the effects of different modifications on the structure and physicochemical properties of starch were investigated. And starch/copper composite materials were prepared by adding copper salts to the different mo...

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Bibliographic Details
Published in:International journal of biological macromolecules 2024-12, Vol.283 (Pt 1), p.137488, Article 137488
Main Authors: Hou, Xiurong, Wang, Huashan, Geng, Wei, Yang, Lishuang, Wang, Jiayue
Format: Article
Language:English
Subjects:
Acetylation
Anti-Bacterial Agents - chemistry
Anti-Bacterial Agents - pharmacology
Antibacterial
Copper
Copper - chemistry
Hydrophobic and Hydrophilic Interactions
Microbial Sensitivity Tests
Modified starch
Morphology
Starch - chemistry
Starch - pharmacology
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Summary:In this paper, corn starch was modified by acetylation, esterification and amination, and the effects of different modifications on the structure and physicochemical properties of starch were investigated. And starch/copper composite materials were prepared by adding copper salts to the different modified starch, and the influence of modified starch and their additive amount on the morphology of copper and the antimicrobial properties were discussed. The results showed that: the contact angle of the modified starch was about 50° and exhibited hydrophilic-hydrophobic transition; the esterified starch had the smallest heat weight loss; the different modifications caused damage to the structure of the starch, which changed from the original smooth surface to a rough and wrinkled surface; hexahedral morphology copper particles were obtained by replacing them with the modified starch; the antimicrobial effect of the prepared starch/copper composite materials were related to the modification mode of starch, in which aminated starch show the best antimicrobial effect. This study provides a theoretical basis for the selection of starch type in the preparation of starch/copper composite materials in the future, which can also be used as antimicrobial components in other applications. [Display omitted]
ISSN:0141-8130
1879-0003
1879-0003
DOI:10.1016/j.ijbiomac.2024.137488