Synthesis and characterization of magnetic nanoparticles functionalized with different starch types

The present study enabled green synthesis and characterization of starch-functionalized magnetic nanoparticles to be released by the chemical co-precipitation of magnetite phase from aqueous solution in a different type of polymeric starch matrix (corn and wheat). To examine the structural changes which would occur when preparing starch-functionalized magnetic nanocomposites, the parameters which affect the synthesis such as starch type, the concentration of the precipitating agent, and aging time were studied. SEM/EDX, TEM, XRD, FTIR, VSM, and zeta potential measurements were employed to characterize and compare the as-synthesized products. The calculations based on the XRD results showed that magnetic starch nanocomposites had well-defined nanocomposite structures and average sizes of approximately 4.55 +/- 1.2 nm and 3.78 +/- 1.2 nm, respectively. Furthermore, the size varies from 7.95 +/- 1.2 nm to 4.55 +/- 1.2 nm and 6.91 +/- 1.2 nm to 3.78 +/- 1.2 nm by changing starch concentration from 0.05% to 2% for wheat and corn starches, respectively. The BET surface area of starch-stabilized magnetite nanobiocomposites for MW_S3 and MC_S3 were found to be 126.20 and 151.29 m(2)/g, respectively. The TEM and SEM results indicated that the spherical nanoparticles were dispersed into the polymer matrix. VSM results of pure-Fe3O4 (44.63 emu/g) is higher than those of MW_S3 (41.20 emu/g) and MC_S3 (39.88 emu/g) based on starch functionalization.

Automated summary

The study achieved green synthesis and characterization of starch-functionalized magnetic nanoparticles, showing the impact of different starch concentrations on the magnetic nanocomposites. Various analytical techniques were used for characterization and comparison of the synthesized products.