Phase transition of maize starch in aqueous ionic liquids: Effects of water:ionic liquid ratio and cation alkyl chain length

Fei Ren; Fengwei Xie; Huiyu Luan; Shujun Wang; Shujun Wang

doi:10.1016/j.indcrop.2019.112043

Phase transition of maize starch in aqueous ionic liquids: Effects of water:ionic liquid ratio and cation alkyl chain length

Fei Ren, Fengwei Xie, Huiyu Luan, Shujun Wang, Shujun Wang

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

15 Citations (SciVal)

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.

Original language	English
Article number	112043
Journal	Industrial Crops and Products
Volume	144
DOIs	https://doi.org/10.1016/j.indcrop.2019.112043
Publication status	Published - 1 Feb 2020

Funding

The authors gratefully acknowledge the financial support from the National Natural Science Foundation of China ( 31871796 ), Natural Science Foundation of Tianjin City ( 17JCJQJC45600 ), and Innovation Project of Excellent Doctorial Dissertation of Tianjin University of Science and Technology ( 2019003 ).

Funders	Funder number
Innovation Project of Excellent Doctorial Dissertation of Tianjin University of Science and Technology	2019003
National Natural Science Foundation of China	31871796
Natural Science Foundation of Tianjin City	17JCJQJC45600

Keywords

Alkyl chain length
Ionic liquid-water mixture
Molecular interactions
Starch phase transition
Water availability

ASJC Scopus subject areas

Agronomy and Crop Science

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10.1016/j.indcrop.2019.112043

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title = "Phase transition of maize starch in aqueous ionic liquids: Effects of water:ionic liquid ratio and cation alkyl chain length",

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.",

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author = "Fei Ren and Fengwei Xie and Huiyu Luan and Shujun Wang and Shujun Wang",

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T1 - Phase transition of maize starch in aqueous ionic liquids

T2 - Effects of water:ionic liquid ratio and cation alkyl chain length

AU - Ren, Fei

AU - Xie, Fengwei

AU - Luan, Huiyu

AU - Wang, Shujun

PY - 2020/2/1

Y1 - 2020/2/1

N2 - 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.

AB - 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.

KW - Alkyl chain length

KW - Ionic liquid-water mixture

KW - Molecular interactions

KW - Starch phase transition

KW - Water availability

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Phase transition of maize starch in aqueous ionic liquids: Effects of water:ionic liquid ratio and cation alkyl chain length

Abstract

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Keywords

ASJC Scopus subject areas

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