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Microstructure and surface composition of corn starch cryogels with sorbed organic flavoring agents

  • Physical Chemistry
  • Published:
Russian Chemical Bulletin Aims and scope

Abstract

The surface composition and surface microtopography of corn starch cryogels obtained from a 3% starch sol containing organic flavoring agents were studied by X-ray photoelectron spectroscopy and scanning electron microscopy. The cryogels withn-octanol,n-octyl methyl ketone, andn-octyl acetate have a well-developed microtopography and their surface layer (5–20 nm) is enriched in sorbed compounds.n-Octyl acetate, unliken-butyl acetate, influences the composition and microstructure of the cryogel surface. The sorbedn-octyl acetate occupies 20–25% of the surface, which has a well-developed topography and a porous structure. Drying and evacuation do not change the concentration of the organic sorbates having a C8 alkyl group in the surface layer.

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Authors and Affiliations

  1. N. M. Emanuel Institute of Biochemical Physics, Russian Academy of Sciences, 4 ul. Kosygina, 117977, Moscow, Russian Federation

    A. G. Filatova, N. I. Krikunova, T. A. Misharina & R. V. Golovnya

  2. A. N. Nesmeyanov Institute of Organoelement Compounds, Russian Academy of Sciences, 28 ul. Vavilova, 117813, Moscow, Russian Federation

    I. O. Volkov

Authors
  1. A. G. Filatova
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  2. I. O. Volkov
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  3. N. I. Krikunova
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  4. T. A. Misharina
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  5. R. V. Golovnya
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Additional information

Translated fromIzvestiya Akademii Nauk. Seriya Khimicheskaya, No. 2, pp. 312–314, February 2000.

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Filatova, A.G., Volkov, I.O., Krikunova, N.I. et al. Microstructure and surface composition of corn starch cryogels with sorbed organic flavoring agents. Russ Chem Bull 49, 314–316 (2000). https://doi.org/10.1007/BF02494679

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  • DOI: https://doi.org/10.1007/BF02494679

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