Preparation of magnetic gelatin-starch microspheres and adsorption performance for bovine serum album
来源期刊：中南大学学报(英文版)2015年第4期
论文作者：HE Qiu-xing SONG Ping ZHANG Zhi-ping YOU Zhuo-ying TU Wei-ping
文章页码：1220 - 1226
Key words：magnetic microspheres; gelatin; starch; bovine serum albumin; adsorption
Abstract: The magnetic gelatin-starch microspheres were prepared by modified emulsion cross-linking method with glutaraldehyde as the cross-linking agent. The structure, size distribution as well as morphology of magnetic microspheres were investigated by FT-IR spectrometer, dynamic laser scattering analyzer and scanning electron microscope, respectively. Bovine serum album (BSA) was chosen as model protein, and the adsorption processes were carried out under diversified conditions including BSA initial concentration, pH value, adsorption time and temperature to evaluate the performance of the magnetic microspheres. The average diameter of optimized spherical magnetic microspheres is 1.6 μm with excellent dispersivity, and the saturation magnetization is found to be equal to 1.056×10-2 A·m2. The adsorption isotherm of the BSA on the magnetic microspheres basically obeys the Langmuir model, with a maximum adsorption capacity of 120 mg/g and an adsorption equilibrium constant of 1.60 mL/mg.
HE Qiu-xing(何秋星)1, SONG Ping(宋平)2, ZHANG Zhi-ping(张智萍)3, YOU Zhuo-ying(尤卓莹)3, TU Wei-ping(涂伟萍)4
(1. School of Chemistry and Chemical Engineering, Guangdong Pharmaceutical University, Zhongshan 528458, China;
2. College of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China;
3. School of Chinese Materi Medica, Guangdong Pharmaceutical University, Guangzhou 510006, China;
4. School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou 510641, China)
Abstract:The magnetic gelatin-starch microspheres were prepared by modified emulsion cross-linking method with glutaraldehyde as the cross-linking agent. The structure, size distribution as well as morphology of magnetic microspheres were investigated by FT-IR spectrometer, dynamic laser scattering analyzer and scanning electron microscope, respectively. Bovine serum album (BSA) was chosen as model protein, and the adsorption processes were carried out under diversified conditions including BSA initial concentration, pH value, adsorption time and temperature to evaluate the performance of the magnetic microspheres. The average diameter of optimized spherical magnetic microspheres is 1.6 μm with excellent dispersivity, and the saturation magnetization is found to be equal to 1.056×10-2 A·m2. The adsorption isotherm of the BSA on the magnetic microspheres basically obeys the Langmuir model, with a maximum adsorption capacity of 120 mg/g and an adsorption equilibrium constant of 1.60 mL/mg.
Key words:magnetic microspheres; gelatin; starch; bovine serum albumin; adsorption
