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Phase transition of maize starch in aqueous ionic liquids : effects of water:ionic liquid ratio and cation alkyl chain length
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Ren, Fei, Xie, Fengwei, Luan, Huiyu, Wang, Shuo and Wang, Shujun (2020) Phase transition of maize starch in aqueous ionic liquids : effects of water:ionic liquid ratio and cation alkyl chain length. Industrial Crops and Products, 144 . 112043. doi:10.1016/j.indcrop.2019.112043 ISSN 0926-6690.
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WRAP-phase-transition-maize-starch-aqueous-ionic-liquids-effects-waterionic-liquid-ratio-cation-alkyl-chain-length-Xie-2020.pdf - Accepted Version - Requires a PDF viewer. Available under License Creative Commons Attribution Non-commercial No Derivatives 4.0. Download (1997Kb) | Preview |
Official URL: http://dx.doi.org/10.1016/j.indcrop.2019.112043
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.
Item Type: | Journal Article | |||||||||
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Subjects: | Q Science > QD Chemistry Q Science > QK Botany S Agriculture > SB Plant culture |
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Divisions: | Faculty of Science, Engineering and Medicine > Engineering > WMG (Formerly the Warwick Manufacturing Group) | |||||||||
Library of Congress Subject Headings (LCSH): | Starch -- Synthesis -- Thermal properties, Water -- Experiments, Ionic solutions | |||||||||
Journal or Publication Title: | Industrial Crops and Products | |||||||||
Publisher: | Elsevier BV | |||||||||
ISSN: | 0926-6690 | |||||||||
Official Date: | February 2020 | |||||||||
Dates: |
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Volume: | 144 | |||||||||
Article Number: | 112043 | |||||||||
DOI: | 10.1016/j.indcrop.2019.112043 | |||||||||
Status: | Peer Reviewed | |||||||||
Publication Status: | Published | |||||||||
Access rights to Published version: | Restricted or Subscription Access | |||||||||
Date of first compliant deposit: | 3 January 2020 | |||||||||
Date of first compliant Open Access: | 17 December 2020 | |||||||||
RIOXX Funder/Project Grant: |
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