Dissolution behaviour of corn starch with different amylose content in ionic liquids

The dissolution behaviour of three corn starches, including corn starch (CS), high amylose corn starch (HACS) and waxy corn starch (WCS) with different amylose content in 1-allyl-3-methylimidazolium chloride ([AMIM]Cl) and 1-butyl-3-methylimidazolium chloride ([BMIM]Cl) were studied by comparing their dissolution state in ionic liquids (ILs). Further, the structural and thermal properties of the regenerated starch were analyzed. WCS with the lowest amylose content had the fastest dissolution rate, the most extensive structural damage, and the lowest solubility and required the maximum energy for dissolution. In the process of dissolution-regeneration, the A-type crystalline structure of WCS and CS was completely destroyed and transformed into an amorphous structure, while the B-type crystalline structure of HACS transformed into an ordered V-shaped structure. And the thermal stability of starch was improved after dissolution-regeneration in ILs. Among the two kinds of ILs, [AMIM] Cl had a better ability to dissolve starch, causing minor damage to the starch.

Automated summary

The dissolution behavior of three different corn starches (CS, HACS, and WCS) in two ionic liquids ([AMIM]Cl and [BMIM]Cl) was studied, and the structural and thermal properties of the regenerated starch were analyzed. WCS, with the lowest amylose content, showed the fastest dissolution rate, the most extensive structural damage, the lowest solubility, and required the most energy for dissolution. During the dissolution-regeneration process, the A-type crystalline structure of WCS and CS was completely destroyed and transformed into an amorphous structure, while the B-type structure of HACS transformed into an ordered V-shaped structure. Additionally, the thermal stability of the starch improved after dissolution-regeneration in the ILs. Among the two ILs, [AMIM]Cl demonstrated superior ability to dissolve starch with minimal damage.