Phase transition of maize starch in aqueous ionic liquids: Effects of water:ionic liquid ratio and cation alkyl chain length

Fei Ren, Fengwei Xie, Huiyu Luan, Shuo Wang, Shujun Wang

Research output: Journal PublicationArticlepeer-review

16 Citations (Scopus)

Abstract

The thermal phase transition behavior of maize starch in water:ionic liquid (IL) mixtures was investigated. With decreasing water:IL molar ratio to 10:1, the endothermic transition shifted to higher temperatures, and then to lower temperatures at 5:1 water:IL ratio. At 2:1 water:IL ratio, an exothermic transition occurred at a lower temperature than gelatinization temperature of starch in pure water. At the same water:IL ratios (35:1 to 5:1), the endothermic transition temperatures of starch increased with decreasing alkyl chain length of the cation, whereas an opposite trend was found for the exothermic transition at 2:1 water:IL ratio. Rheological, 1H NMR and FTIR analyses of water:IL mixtures showed that with decreasing water:IL ratio, the viscosity of water:IL mixture and the interactions between cation and anion increased, whereas the interactions between IL and water increased and then decreased. The endothermic transition of starch in water:IL mixtures of 35:1 to 5:1 was affected by the water availability for gelatinization. However, the exothermic transition of starch in water:IL mixtures of 2:1 was mainly caused by the interactions between IL and starch and viscosity of water:IL mixtures.

Original languageEnglish
Article number112043
JournalIndustrial Crops and Products
Volume144
DOIs
Publication statusPublished - Feb 2020
Externally publishedYes

Keywords

  • Alkyl chain length
  • Ionic liquid-water mixture
  • Molecular interactions
  • Starch phase transition
  • Water availability

ASJC Scopus subject areas

  • Agronomy and Crop Science

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