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

Lookup NU author(s): Professor David XieORCiD

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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.

Publication metadata

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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