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Malaysian Journal of Chemistry, 2017, Vol. 19(2), 75 – 81

 Influence of Ph Value and Temperature on the Formation of Iron Maltodextrin Complex 

Nguyen D. Vinh1*, Thao T. Dao1, Huong Q. Dao2, N. T. Phan Bich2,
Duc A. Ngo2 and Hien D. Vu2
1Faculty of Chemistry, Thai Nguyen University of Sciences
2Institute of Chemistry, Vietnam Academy of Science and Technology

 *Corresponding author: (e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.)

 Received: January 2017; Accepted: June 2017

ABSTRACT

This article deals with the influence of the pH value and temperature on the synthesis of iron maltodextrin complex from aqueous solutions of iron (III) chloride and maltodextrin. Products were characterized by X-ray diffractio, scanning electron microscopy, transmission electron microscopy, Fourier transform infrared spectroscopy, and conductivity meter. The complex obtained at pH value from 3.0 to 11.0 contained iron in the form of akaganeite and had highest iron content and the yield at pH of 9.0. Temperature affected the formation of iron phase in the complex and the optimum value for the synthesis was 80oC. The complex obtained at optimum condition has iron content of 28.75 % and the yield of 78.96 %. Complex particles had a spherical shape with the diameter from 20 to 30 nm and consisted of akaganeite cores with a diameter of nearly 5 nm. The electric conductivity of the saturated complex solution was 30 µS/cm.

Key words: Iron; maltodextrin; complex; akaganeite; crystallinity; core

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