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

Sainimili Mateyawa; David Fengwei Xie; Rowan W. Truss; Peter J. Halley; Timothy M. Nicholson; Julia L. Shamshina; Robin D. Rogers; Michael W. Boehm; Tony McNally

doi:10.1016/j.carbpol.2013.01.024

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

Sainimili Mateyawa, David Fengwei Xie, Rowan W. Truss, Peter J. Halley, Timothy M. Nicholson, Julia L. Shamshina, Robin D. Rogers, Michael W. Boehm, Tony McNally

Research output: Contribution to journal › Article › peer-review

85 Citations (SciVal)

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.

Original language	English
Pages (from-to)	520-530
Number of pages	11
Journal	Carbohydrate Polymers
Volume	94
Issue number	1
DOIs	https://doi.org/10.1016/j.carbpol.2013.01.024
Publication status	Published - 15 Apr 2013

Funding

The research leading to these results has received funding from the Australian Research Council (ARC) under the Discovery Project 120100344. S. Mateyawa, also would like to thank the iTaukei Affairs Scholarship Scheme (IASS) by the Ministry of iTaukei Affairs, Fiji for providing research funding for her PhD studies at The University of Queensland (UQ). Acknowledgements are also made to Dr. Jovin Hasjim, Centre for Nutrition & Food Sciences, Queensland Alliance for Agriculture and Food Innovation, UQ for his kind discussion with the authors on the mechanism in this study, to Dr. Gleb E. Yakubov, School of Chemical Engineering, UQ, for the proofreading of the manuscript, and to A/Prof. Jason R. Stokes, School of Chemical Engineering, UQ, for providing the rheometer used in this study.

Funders	Funder number
Ministry of iTaukei Affairs, Fiji
Australian Research Council	120100344
University of Queensland

Keywords

1-Ethyl-3-methylimidazolium acetate
Biopolymer dissolution
Gelatinization
Ionic liquid
Phase transition
Starch

ASJC Scopus subject areas

Organic Chemistry
Polymers and Plastics
Materials Chemistry

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10.1016/j.carbpol.2013.01.024

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

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.",

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AU - McNally, Tony

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

Abstract

Funding

Keywords

ASJC Scopus subject areas

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