Structural disorganization of cereal, tuber and bean starches in aqueous ionic liquid at room temperature: Role of starch granule surface structure

Ke Zan; Jinwei Wang; Fei Ren; Jinglin Yu; Shujun Wang; Fengwei Xie; Shujun Wang

doi:10.1016/j.carbpol.2021.117677

Structural disorganization of cereal, tuber and bean starches in aqueous ionic liquid at room temperature: Role of starch granule surface structure

Ke Zan, Jinwei Wang, Fei Ren, Jinglin Yu, Shujun Wang, Fengwei Xie, Shujun Wang

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

18 Citations (SciVal)

Abstract

The structural disorganization of different starches in a 1-ethyl-3-methylimidazolium acetate ([Emim][OAc])/water mixture (1:6 mol./mol.) at room temperature (25 °C) was studied. For normal cereal starches, which have pinholes randomly dispersed on the granule surface or only in the outermost annular region (wheat starch), the aqueous ionic liquid (IL) completely destroyed the granule structure within 1–1.5 h. Pea starch (PeS) granules with cracks were destroyed by the aqueous IL within 6 h. High-amylose maize starch (HAMS), as well as potato and purple yam starches (PoS and PYS), which have a dense and thick outer granule layer, were even more resistant to the action of the solvent. Structural disorganization was accompanied by increased viscosity and controlled the binding of water molecules with starch chains. From this study, we concluded that the surface characteristics of starch granule are an important factor affecting starch structural disorganization in an aqueous IL.

Original language	English
Article number	117677
Journal	Carbohydrate Polymers
Volume	258
Early online date	23 Jan 2021
DOIs	https://doi.org/10.1016/j.carbpol.2021.117677
Publication status	Published - 15 Apr 2021

Funding

The authors gratefully acknowledge the financial support from the National Natural Science Foundation of China ( 32030084 and 31871796 ), N atural Science Foundation of Tianjin Municipal Science and Technology Commission ( 20ZYJDJC00040 and 17JCJQJC45600 ). The authors gratefully acknowledge the financial support from the National Natural Science Foundation of China (32030084 and 31871796), Natural Science Foundation of Tianjin Municipal Science and Technology Commission(20ZYJDJC00040 and 17JCJQJC45600).

Funders	Funder number
National Natural Science Foundation of China	31871796, 32030084
Tianjin Science and Technology Committee
Natural Science Foundation of Tianjin Municipal Science and Technology Commission	20ZYJDJC00040, 17JCJQJC45600

Keywords

Aqueous ionic liquid
Crystalline structure
Different starch cultivars
Granule structure
Starch dissolution
Starch granule destruction

ASJC Scopus subject areas

Organic Chemistry
Polymers and Plastics
Materials Chemistry

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10.1016/j.carbpol.2021.117677

https://wrap.warwick.ac.uk/id/eprint/148069/Licence: CC BY-NC-ND

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title = "Structural disorganization of cereal, tuber and bean starches in aqueous ionic liquid at room temperature: Role of starch granule surface structure",

abstract = "The structural disorganization of different starches in a 1-ethyl-3-methylimidazolium acetate ([Emim][OAc])/water mixture (1:6 mol./mol.) at room temperature (25 °C) was studied. For normal cereal starches, which have pinholes randomly dispersed on the granule surface or only in the outermost annular region (wheat starch), the aqueous ionic liquid (IL) completely destroyed the granule structure within 1–1.5 h. Pea starch (PeS) granules with cracks were destroyed by the aqueous IL within 6 h. High-amylose maize starch (HAMS), as well as potato and purple yam starches (PoS and PYS), which have a dense and thick outer granule layer, were even more resistant to the action of the solvent. Structural disorganization was accompanied by increased viscosity and controlled the binding of water molecules with starch chains. From this study, we concluded that the surface characteristics of starch granule are an important factor affecting starch structural disorganization in an aqueous IL.",

keywords = "Aqueous ionic liquid, Crystalline structure, Different starch cultivars, Granule structure, Starch dissolution, Starch granule destruction",

author = "Ke Zan and Jinwei Wang and Fei Ren and Jinglin Yu and Shujun Wang and Fengwei Xie and Shujun Wang",

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T2 - Role of starch granule surface structure

AU - Zan, Ke

AU - Wang, Jinwei

AU - Ren, Fei

AU - Yu, Jinglin

AU - Wang, Shujun

AU - Xie, Fengwei

AU - Wang, Shujun

PY - 2021/4/15

Y1 - 2021/4/15

N2 - The structural disorganization of different starches in a 1-ethyl-3-methylimidazolium acetate ([Emim][OAc])/water mixture (1:6 mol./mol.) at room temperature (25 °C) was studied. For normal cereal starches, which have pinholes randomly dispersed on the granule surface or only in the outermost annular region (wheat starch), the aqueous ionic liquid (IL) completely destroyed the granule structure within 1–1.5 h. Pea starch (PeS) granules with cracks were destroyed by the aqueous IL within 6 h. High-amylose maize starch (HAMS), as well as potato and purple yam starches (PoS and PYS), which have a dense and thick outer granule layer, were even more resistant to the action of the solvent. Structural disorganization was accompanied by increased viscosity and controlled the binding of water molecules with starch chains. From this study, we concluded that the surface characteristics of starch granule are an important factor affecting starch structural disorganization in an aqueous IL.

AB - The structural disorganization of different starches in a 1-ethyl-3-methylimidazolium acetate ([Emim][OAc])/water mixture (1:6 mol./mol.) at room temperature (25 °C) was studied. For normal cereal starches, which have pinholes randomly dispersed on the granule surface or only in the outermost annular region (wheat starch), the aqueous ionic liquid (IL) completely destroyed the granule structure within 1–1.5 h. Pea starch (PeS) granules with cracks were destroyed by the aqueous IL within 6 h. High-amylose maize starch (HAMS), as well as potato and purple yam starches (PoS and PYS), which have a dense and thick outer granule layer, were even more resistant to the action of the solvent. Structural disorganization was accompanied by increased viscosity and controlled the binding of water molecules with starch chains. From this study, we concluded that the surface characteristics of starch granule are an important factor affecting starch structural disorganization in an aqueous IL.

KW - Aqueous ionic liquid

KW - Crystalline structure

KW - Different starch cultivars

KW - Granule structure

KW - Starch dissolution

KW - Starch granule destruction

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Structural disorganization of cereal, tuber and bean starches in aqueous ionic liquid at room temperature: Role of starch granule surface structure

Abstract

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Keywords

ASJC Scopus subject areas

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