4.7 Article

For efficient treatment of starch using aqueous ionic liquid at room temperature

期刊

出版社

ELSEVIER
DOI: 10.1016/j.susmat.2023.e00592

关键词

Starch structural disorganization; Ionic liquid; Starch granule morphology; Biomass processing; viscosity; Biopolymer supramolecular structure

向作者/读者索取更多资源

Considering the renewability and chemical versatility of natural biopolymers, there is a high demand for innovative solvation processes to efficiently disrupt the native supramolecular structures of natural polymers for their modification, derivation, and materials fabrication. This study compares the structural disorganization behavior of different starches in an aqueous ionic liquid, and finds that A-type starches are more susceptible to structural disruption than B-type starches. The ease of starch gelation in the aqueous ionic liquid is not determined by amylose content, but by the compactness of the granule surface.
Considering the renewability and chemical versatility of natural biopolymers, innovative solvation processes to efficiently disrupt the native supramolecular structures of (namely dissolve/gelate) natural polymers for their modification, derivation, and materials fabrication are highly demanded. This work compares the structural disorganization behavior at room temperature among waxy maize, high-amylose maize, cassava and potato starches with the 6:4 (wt/wt) 1-ethyl-3-methylimidazolium acetate ([C2mim][OAc])/water mixture using rapid visco analysis (RVA), scanning electron microscopy (SEM), X-ray diffraction (XRD), small-angle X-ray scattering, Fourier-transform infrared (FTIR), and Raman spectroscopy. All the viscosity, morphological and structural changes show the greater susceptibility of the two A-type (cassava and waxy maize) starches to structural disruption with the aqueous IL than the two B-type (potato and high-amylose maize) ones, while cassava starch is most susceptible. The four starches, once ball-milled (for up to 5 min), display an immediate increase in viscosity with time in RVA, while a lag in viscosity increase for native waxy maize and cassava starches without ball -milling and barely any viscosity change for high-amylose maize and potato starches can be observed. This in-dicates that the easiness of starch gelation by the aqueous IL is not directly linked to amylose content but is controlled by the granule surface compactness (namely, how easily the aqueous IL can reach and disrupt the most vulnerable parts inside the starch granule and subsequently cause the destruction of the rest parts and the breakdown of the whole granule). The findings can provide insights into developing low-energy processes for starch processing with aqueous ILs.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据