期刊
CARBOHYDRATE POLYMERS
卷 67, 期 1, 页码 21-31出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2006.04.010
关键词
starch; ionic liquid; amylopectin; imidazolium; structure; molecular weight; green chemistry
Ionic liquid (IL) has gained industry attention, especially in green chemistry. Researchers have utilized IL for dispersing cellulose, but no report using IL for other polysaccharides. In this study, corn, rice, wheat and potato starches were dispersed in hot water (DIHW) or IL, 1-butyl-3-methylimidazolium chloride and morphology, amylopectin molecular weight (APMw) and thermal properties (TP) were analyzed. For starch DIHW, corn and potato had gelatinized aggregates, whereas rice and wheat had granular clumps. Starch heat-dispersed in IL (HDIIL) had clumps composed of < 1 mu m diameter particles. Starch DIHW had little effect on APMw. Cereal starches had APMw greatly reduced by HDIIL (4-6 peaks observed). Potato amylopectin was degraded less by IL (two peaks) probably because charged phosphomonoesters covalently bonded to imidazolium rings or repelled IL chloride ions and large granule size impeded IL penetration, reducing reaction efficiency. TP showed potato starch incompletely gelatinized by HDIIL. Published by Elsevier Ltd.
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。
推荐
暂无数据