State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.
The University of Sydney, Sydney Institute of Agriculture, School of Life and Environmental Sciences, NSW 2006, Australia.
Int J Biol Macromol. 2018 Jun;112:315-325. doi: 10.1016/j.ijbiomac.2018.01.158. Epub 2018 Jan 31.
The nature of phase transitions of waxy maize starch heated in mixtures of water and ionic liquid (IL) was elucidated using a variety of analytical methods. The transition from a single endotherm to an exotherm followed by an endotherm, and then to a single exotherm was observed with the increasing concentration of IL. The results showed that at T of DSC phase transition no structural disruption had occurred. Except for the water/IL ratios of 1.5:1 and 1:1, there was considerable structural disruption of starch samples that were preheated to T or T of gelatinization transition. No residual structural order was observed at T of the gelatinization transition. An exothermic transition at water:IL ratios of 3:1 and 2:1 was attributed to the interaction of ionic liquid and amorphous regions in starch. The molecular disassembly of starch granules during gelatinization in different water:IL mixtures proceeded to completion at different rates.
采用多种分析方法阐明了在水和离子液体（IL）混合物中加热的蜡质玉米淀粉的相变性质。随着 IL 浓度的增加，观察到从单一的吸热转变为放热，然后再转变为单一的吸热。结果表明，在 DSC 相变温度 T 下，没有发生结构破坏。除了水/IL 比为 1.5:1 和 1:1 之外，在预热到胶凝化转变的 T 或 T 下，淀粉样品发生了相当大的结构破坏。在胶凝化转变的 T 下没有观察到残余的结构有序性。在水:IL 比为 3:1 和 2:1 时的放热转变归因于离子液体与淀粉中无定形区域的相互作用。在不同的水:IL 混合物中淀粉颗粒的胶凝化过程中的分子解体以不同的速率进行到完全。
