Skip to content Skip to navigation
University of Warwick
  • Study
  • |
  • Research
  • |
  • Business
  • |
  • Alumni
  • |
  • News
  • |
  • About

University of Warwick
Publications service & WRAP

Highlight your research

  • WRAP
    • Home
    • Search WRAP
    • Browse by Warwick Author
    • Browse WRAP by Year
    • Browse WRAP by Subject
    • Browse WRAP by Department
    • Browse WRAP by Funder
    • Browse Theses by Department
  • Publications Service
    • Home
    • Search Publications Service
    • Browse by Warwick Author
    • Browse Publications service by Year
    • Browse Publications service by Subject
    • Browse Publications service by Department
    • Browse Publications service by Funder
  • Help & Advice
University of Warwick

The Library

  • Login
  • Admin

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

Tools
- Tools
+ Tools

Mateyawa, S., Xie, Fengwei, Truss, Rowan W., Halley, Peter J., Nicholson, Timothy M., Shamshina, Julia L., Rogers, Robin D., Boehm, M. W. and McNally, Tony (2013) Effect of the ionic liquid 1-ethyl-3-methylimidazolium acetate on the phase transition of starch : dissolution or gelatinization? Carbohydrate Polymers, 94 (1). pp. 520-530. doi:10.1016/j.carbpol.2013.01.024 ISSN 0144-8617.

[img]
Preview
PDF
WRAP-effect-ionic-liquid-1-ethyl-3-methylimidazolium-acetate-Xie-2013.pdf - Accepted Version - Requires a PDF viewer.

Download (1964Kb) | Preview
Official URL: http://dx.doi.org/10.1016/j.carbpol.2013.01.024

Request Changes to record.

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.

Item Type: Journal Article
Subjects: Q Science > QD Chemistry
Q Science > QK Botany
Q Science > QP Physiology
T Technology > TP Chemical technology
Divisions: Faculty of Science, Engineering and Medicine > Engineering > WMG (Formerly the Warwick Manufacturing Group)
Library of Congress Subject Headings (LCSH): Starch, Biopolymers, Gelation
Journal or Publication Title: Carbohydrate Polymers
Publisher: Pergamon Press
ISSN: 0144-8617
Official Date: 15 April 2013
Dates:
DateEvent
15 April 2013Published
21 January 2013Available
13 January 2013Accepted
4 October 2012Submitted
Volume: 94
Number: 1
Page Range: pp. 520-530
DOI: 10.1016/j.carbpol.2013.01.024
Status: Peer Reviewed
Publication Status: Published
Access rights to Published version: Restricted or Subscription Access
Date of first compliant deposit: 17 December 2018
Date of first compliant Open Access: 17 December 2018
Funder: Australian Research Council (ARC), Fiji. Ministry of iTaukei Affairs

Request changes or add full text files to a record

Repository staff actions (login required)

View Item View Item

Downloads

Downloads per month over past year

View more statistics

twitter

Email us: wrap@warwick.ac.uk
Contact Details
About Us