Water-soluble oxidized starch in complexation of Fe(III), Cu(II), Ni(II) and Zn(II) ions |
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| Affiliation: | 1. Department of Chemistry, University of Oulu, P.O. Box 3000, FI-90014 Oulu, Finland;2. Faculty of Science and Technology, University of Basque Country, 48080 Bilbao, Spain;1. College of Chemical Biology and Medicine, Capital Medical University, Beijing, China;2. National Institutes for Food and Drug Control, Beijing, China;3. College of Chemistry, Beijing Normal University, Beijing, China;4. Institute of Plant Protection, Chinese Academy of Agriculture Sciences, Beijing, China;1. School of Food Systems, North Dakota State University, IACC 372, 1320 Albrecht Blvd, Department 7640, P.O. Box 6050, Fargo, ND 58108-6050, USA;2. USDA-ARS Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Laboratory, Department 7640, 214 Harris Hall, P.O. Box 6050, Fargo, ND 58108-6050, USA;3. School of Food Systems, North Dakota State University, Department 7640, 208 Harris Hall, P.O. Box 6050, Fargo, ND 58108-6050, USA;1. Medical University of Warsaw, Faculty of Pharmacy, Department of Inorganic and Analytical Chemistry, ul. Banacha 1, 02-097 Warsaw, Poland;2. Medical University of Gdansk, Faculty of Pharmacy, Hallera 107, 80-416 Gdansk, Poland;3. Military Institute of Chemistry and Radiometry, Laboratory of Biological Research, Al. Gen A. Chruściela 105, 00-910 Warsaw, Poland;4. Institute for Engineering of Polymer Materials and Dies, ul. Marii Skłodowskiej-Curie 55, 87-100 Toruń, Poland;5. Medical University of Warsaw, Faculty of Pharmacy, Department of Environmental Health Science, ul. Banacha 1, 02-097 Warsaw, Poland;6. Warsaw University of Technology, Faculty of Chemistry, Chair of Polymer Chemistry and Technology, ul. Noakowskiego 3, 00-664 Warsaw, Poland;7. Research and Development Laboratory, Lipopharm.pl, 83-210 Zblewo, Poland;1. Dipartimento di Chimica Industriale “Toso Montanari”, Università di Bologna, Viale del Risorgimento, 4 I-40136 Bologna, Italy;2. Dipartimento di Chimica “G. Ciamician”, Università di Bologna, Via Selmi, 2 I-40126 Bologna, Italy;1. Beijing National Laboratory for Molecular Sciences (BNLMS), Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, PR China;2. University of Chinese Academy of Sciences, Beijing 100049, PR China |
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| Abstract: | The structure of the bromate-oxidized wheat starch (OS) contains partly opened glucose units with carbonyl and carboxyl groups at C2-, C3- or C6-positions. OS with a variable degree of oxidation (DO) was studied in alkaline conditions as a water-soluble complexing agent for Fe(III), Cu(II), Ni(II) and Zn(II) ions, which are common in various wastewaters. Complexation was studied by inductively coupled plasma-optical emission spectrometry (ICP–OES) in a single metal ion or multi-metal ion solutions. The DO affected the efficiency of the complexation with metal ions. OS with the high DO (carboxyl and carbonyl DO of 0.72 and 0.23, respectively) complexed and held Fe(III) or Zn(II) ions in a soluble form effectively in 0.5 mM single ion alkaline solution with the molar ratio of 0.65:1 of oxidized starch-to-metal ion (OS-to-M). The OS-to-M molar ratio of 1.3:1 was required to form a soluble complex with Cu(II) or Ni(II) ions. These complexes were thermally stable at the temperature range of 20–60 °C. OS with the low DO (carboxyl and carbonyl DO 0.47 and 0.17, respectively) complexed Zn(II) ions highly, Cu(II) and Ni(II) ions poorly and Fe(III) ions only partly. In the multi-metal ion solution of OS the solubility of these metal ions improved with the increasing DO of starch, which followed the same tendency as was observed in the single metal ion systems. The increased molar ratio of OS-to-M improved the complexation and solubility of the metal ions in all multi-metal ion series. As the soluble multi-metal ion complexes were reanalyzed after 7 days, all solutions had kept the high complexation and solubility of metal ions (ca. 90%). Complexation by OS did not show a selective binding of the ions in the multi-metal ion solution. It was concluded that the flexible, opened ring structure units of OS prevented the selective binding to metal ions but made the complexes highly stable. Titrimetric studies of OS–Fe(III) complexation showed that each anhydroglucose unit of OS had more than one coordination site and as the content of OS increased, the free sites coordinated to Fe(III) ions and formed cross-linked starch structures. |
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| Keywords: | Oxidized starch Complexing agent Water-soluble Metal ion |
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