Starch-capped sulphur nanoparticles synthesised from bulk powder sulphur and their anti-phytopathogenic activity against Clavibacter sepedonicus.

Water-soluble, stable nanoparticles of elemental sulphur with a size of 9-52 nm have been synthesised using the stabilising potential of starch. Sulphide anions were used as sulphur precursors that were generated earlier from the bulk powder sulphur in the base-reduction system NaOH-N H ·H O followed by their oxidation with molecular oxygen to element sulphur atoms. Using a set of modern spectral and microscopic methods (XRD, optical spectroscopy, DLS, TEM), the phase state, elemental composition of the nanocomposites and their nanomorphological characteristics have been investigated.