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Lookup NU author(s): Professor David XieORCiD
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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.
Author(s): Ren F, Xie F, Luan H, Wang S, Wang S
Publication type: Article
Publication status: Published
Journal: Industrial Crops and Products
Year: 2020
Volume: 144
Print publication date: 01/02/2020
Online publication date: 17/12/2019
Acceptance date: 09/12/2019
ISSN (print): 0926-6690
ISSN (electronic): 1872-633X
Publisher: Elsevier
URL: https://doi.org/10.1016/j.indcrop.2019.112043
DOI: 10.1016/j.indcrop.2019.112043
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