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Lookup NU author(s): Professor David XieORCiD
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND).
The structural disorganization of different starches in a 1-ethyl-3-methylimidazolium acetate ([Emim][OAc])/water mixture (1:6 mol./mol.) at room temperature (25 °C) was studied. For normal cereal starches, which have pinholes randomly dispersed on the granule surface or only in the outermost annular region (wheat starch), the aqueous ionic liquid (IL) completely destroyed the granule structure within 1–1.5 h. Pea starch (PeS) granules with cracks were destroyed by the aqueous IL within 6 h. High-amylose maize starch (HAMS), as well as potato and purple yam starches (PoS and PYS), which have a dense and thick outer granule layer, were even more resistant to the action of the solvent. Structural disorganization was accompanied by increased viscosity and controlled the binding of water molecules with starch chains. From this study, we concluded that the surface characteristics of starch granule are an important factor affecting starch structural disorganization in an aqueous IL.
Author(s): Zan K, Wang J, Ren F, Yu J, Wang S, Xie F, Wang S
Publication type: Article
Publication status: Published
Journal: Carbohydrate Polymers
Year: 2021
Volume: 258
Print publication date: 15/04/2021
Online publication date: 23/01/2021
Acceptance date: 14/01/2021
Date deposited: 23/05/2023
ISSN (print): 0144-8617
ISSN (electronic): 1879-1344
Publisher: Elsevier
URL: https://doi.org/10.1016/j.carbpol.2021.117677
DOI: 10.1016/j.carbpol.2021.117677
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