Understanding the structural disorganization of starch in water-ionic liquid solutions

Zhang, Binjia, Chen, Ling, Xie, Fengwei, Li, Xiaoxi, Truss, Rowan W, Halley, Peter J, Shamshina, Julia L, Rogers, Robin D and McNally, Tony (2015) Understanding the structural disorganization of starch in water-ionic liquid solutions. Physical Chemistry Chemical Physics, 17 21: 13860-13871. doi:10.1039/c5cp01176k

Author Zhang, Binjia
Chen, Ling
Xie, Fengwei
Li, Xiaoxi
Truss, Rowan W
Halley, Peter J
Shamshina, Julia L
Rogers, Robin D
McNally, Tony
Title Understanding the structural disorganization of starch in water-ionic liquid solutions
Journal name Physical Chemistry Chemical Physics   Check publisher's open access policy
ISSN 1463-9076
Publication date 2015-04-10
Year available 2015
Sub-type Article (original research)
DOI 10.1039/c5cp01176k
Open Access Status Not Open Access
Volume 17
Issue 21
Start page 13860
End page 13871
Total pages 12
Place of publication Cambridge, United Kingdom
Publisher Royal Society of Chemistry
Collection year 2016
Language eng
Formatted abstract
Using synchrotron X-ray scattering analyses and Fourier transform infrared spectroscopy, this work provides insights into the solvent effects of water : [C2mim][OAc] solutions on the disorganization of a starch semi-crystalline structure. When a certain ratio (10.2 : 1 mol/mol) of water : [C2mim][OAc] solution is used, the preferential hydrogen bonding between starch hydroxyls and [OAc] anions results in the breakage of the hydrogen bonding network of starch and thus the disruption of starch lamellae. This greatly facilitates the disorganization of starch, which occurs much easier than in pure water. In contrast, when 90.8 : 1 (mol/mol) water : [C2mim][OAc] solution is used, the interactions between [OAc] anions and water suppress the solvent effects on starch, thereby making the disorganization of starch less easy than in pure water. All these differences can be shown by changes in the lamellar and fractal structures: firstly, a preferable increase in the thickness of the crystalline lamellae rather than that of the amorphous lamellae causes an overall increase in the thickness of the semi-crystalline lamellae; then, the amorphous lamellae start to decrease probably due to the out-phasing of starch molecules from them; this forms a fractal gel on a larger scale (than the lamellae) which gradually decreases to a stable value as the temperature increases further. It is noteworthy that these changes occur at temperatures far below the transition temperature that is thermally detectable as is normally described. This hints to our future work that using certain aqueous ionic liquids for destructuration of the starch semi-crystalline structure is the key to realize green processes to obtain homogeneous amorphous materials.
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

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