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

被引：17

作者：

Chen, Dan ^{[1
]}

Zhao, Zhe ^{[1
]}

Wu, Yingying ^{[1
]}

Prakash, Sangeeta ^{[2
]}

Wan, Jie ^{[1
,3
]}

机构：

[1] Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China

[2] Univ Queensland, Sch Agr & Food Sci, St Lucia, Qld 4072, Australia

[3] 235 East Nanjing Rd, Nanchang 330047, Peoples R China

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2023年 / 228卷

关键词：

Ionic liquids; Starch; Dissolution behaviour; Amylose content; PHYSICOCHEMICAL PROPERTIES; MULTISCALE STRUCTURE; MAIZE STARCH; CHLORIDE; CRYSTALLINITY; PROPERTY; CATION;

D O I：

10.1016/j.ijbiomac.2022.12.133

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

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.

引用

页码：207 / 215

页数：9

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