Department of Food Engineering and Technology, Tezpur University, Tezpur 784028, India.
Department of Food Engineering and Technology, Tezpur University, Tezpur 784028, India.
Int J Biol Macromol. 2020 Nov 1;162:685-692. doi: 10.1016/j.ijbiomac.2020.06.186. Epub 2020 Jun 22.
The effect of 1-butyl-3-methylimidazolium chloride (BMIMCl) as a plasticizer on sol-gel phase transition, rheological, and physical properties of high amylose rice starch was studied. The inter-relationships of parameters were determined using principal component analysis. The sol-gel phase transition temperature and storage modulus of starch was varied significantly (p ≤ 0.05) in the presence of BMIMCl. The sol-gel phase transition temperature of native starch was varied between 53.99 and 39.7 °C, whereas, for starch with ionic liquid varied between 49.50 and 40.6 °C. The changes in storage modulus (G') during the sol-gel phase transition were suitable with first order kinetics. The temperature dependent rheology of starch during the sol-gel phase transition was efficiently (0.93 ≤ R ≤ 0.98) explained using the Arrhenius model. The thermal stability of the gel was improved in the presence of BMIMCl. The textural and electrical properties of the gel were significantly affected by the presence of BMIMCl. The inter-relationships between the parameters were developed and the initial temperature, resistance, and storage modulus showed a strong interrelation.
研究了 1-丁基-3-甲基咪唑氯（BMIMCl）作为增塑剂对高直链淀粉大米淀粉溶胶-凝胶相转变、流变和物理性能的影响。使用主成分分析确定了参数之间的相互关系。在 BMIMCl 的存在下，淀粉的溶胶-凝胶相转变温度和储能模量发生了显著变化（p≤0.05）。天然淀粉的溶胶-凝胶相转变温度在 53.99 和 39.7°C 之间变化，而离子液体存在时的淀粉溶胶-凝胶相转变温度在 49.50 和 40.6°C 之间变化。溶胶-凝胶相转变过程中储能模量（G'）的变化符合一级动力学。使用阿累尼乌斯模型可以有效地（0.93≤R≤0.98）解释淀粉在溶胶-凝胶相转变过程中温度依赖性流变学。在 BMIMCl 的存在下，凝胶的热稳定性得到了提高。凝胶的质构和电学性能受到 BMIMCl 的显著影响。建立了参数之间的相互关系，初始温度、电阻和储能模量之间表现出很强的相关性。
