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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).
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.
Author(s): Mateyawa S, Xie DF, Truss RW, Nicholson TM, Halley PJ, Rogers RD, Boehm MW, McNally T
Publication type: Article
Publication status: Published
Journal: Carbohydrate Polymers
Year: 2013
Volume: 94
Issue: 1
Pages: 520-530
Print publication date: 15/04/2013
Online publication date: 21/01/2013
Date deposited: 10/10/2023
ISSN (print): 0144-8617
ISSN (electronic): 1879-1344
Publisher: Elsevier
URL: https://doi.org/10.1016/j.carbpol.2013.01.024
DOI: 10.1016/j.carbpol.2013.01.024
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