Effect of the ionic liquid 1-ethyl-3-methylimidazolium acetate on the phase transition of starch: dissolution or gelatinization?

Mateyawa, Sainimili, Xie, David Fengwei, Truss, Rowan W., Halley, Peter J., Nicholson, Timothy M., Shamshina, Julia L., Rogers, Robin D., Boehm, Michael W. and McNally, Tony (2013) Effect of the ionic liquid 1-ethyl-3-methylimidazolium acetate on the phase transition of starch: dissolution or gelatinization?. Carbohydrate Polymers, 94 1: 520-530. doi:10.1016/j.carbpol.2013.01.024


Author Mateyawa, Sainimili
Xie, David Fengwei
Truss, Rowan W.
Halley, Peter J.
Nicholson, Timothy M.
Shamshina, Julia L.
Rogers, Robin D.
Boehm, Michael W.
McNally, Tony
Title Effect of the ionic liquid 1-ethyl-3-methylimidazolium acetate on the phase transition of starch: dissolution or gelatinization?
Journal name Carbohydrate Polymers   Check publisher's open access policy
ISSN 0144-8617
1879-1344
Publication date 2013-04-01
Year available 2013
Sub-type Article (original research)
DOI 10.1016/j.carbpol.2013.01.024
Open Access Status Not yet assessed
Volume 94
Issue 1
Start page 520
End page 530
Total pages 11
Place of publication Kidlington, Oxford, United Kingdom
Publisher Pergamon
Language eng
Subject 1605 Organic Chemistry
2505 Materials Chemistry
2507 Polymers and Plastics
Abstract This work revealed that the interactions between starch, the ionic liquid 1-ethyl-3-methylimidazolium acetate ([Emim][OAc]), and water might contribute to the phase transition (gelatinization, dissolution, or both) of native starch at reduced temperature. Using mixtures of water and [Emim][OAc] at certain ratios (7.2/1 and 10.8/1 mol/mol), both the gelatinization and dissolution of the starch occur competitively, but also in a synergistic manner. At lower [Emim][OAc] concentration (water/[Emim][OAc] molar ratio >= 25.0/1), mainly gelatinization occurs which is slightly impeded by the strong interaction between water and [Emim][OAc]; while at higher [Emim][OAc] concentration (water/[Emim][OAc] molar ratio <= 2.8/1), the dissolution of starch is the major form of phase transition, possibly restricted by the difficulty of [Emim][OAc] to interact with starch. (C) 2013 Elsevier Ltd. All rights reserved.
Formatted abstract
This work revealed that the interactions between starch, the ionic liquid 1-ethyl-3-methylimidazolium acetate ([Emim][OAc]), and water might contribute to the phase transition (gelatinization, dissolution, or both) of native starch at reduced temperature. Using mixtures of water and [Emim][OAc] at certain ratios (7.2/1 and 10.8/1 mol/mol), both the gelatinization and dissolution of the starch occur competitively, but also in a synergistic manner. At lower [Emim][OAc] concentration (water/[Emim][OAc] molar ratio ≥ 25.0/1), mainly gelatinization occurs which is slightly impeded by the strong interaction between water and [Emim][OAc]; while at higher [Emim][OAc] concentration (water/[Emim][OAc] molar ratio ≤ 2.8/1), the dissolution of starch is the major form of phase transition, possibly restricted by the difficulty of [Emim][OAc] to interact with starch.
Keyword Starch
Biopolymer dissolution
Ionic liquid
1-Ethyl-3-methylimidazolium acetate
Gelatinization
Phase transition
Q-Index Code C1
Q-Index Status Confirmed Code
Grant ID 120100344
Institutional Status UQ

 
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