State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, China; School of Food Science and Technology, Tianjin University of Science & Technology, 300457, China.
Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, 300071, China.
Carbohydr Polym. 2021 Apr 15;258:117677. doi: 10.1016/j.carbpol.2021.117677. Epub 2021 Jan 23.
The structural disorganization of different starches in a 1-ethyl-3-methylimidazolium acetate ([Emim][OAc])/water mixture (1:6 mol./mol.) at room temperature (25 °C) was studied. For normal cereal starches, which have pinholes randomly dispersed on the granule surface or only in the outermost annular region (wheat starch), the aqueous ionic liquid (IL) completely destroyed the granule structure within 1-1.5 h. Pea starch (PeS) granules with cracks were destroyed by the aqueous IL within 6 h. High-amylose maize starch (HAMS), as well as potato and purple yam starches (PoS and PYS), which have a dense and thick outer granule layer, were even more resistant to the action of the solvent. Structural disorganization was accompanied by increased viscosity and controlled the binding of water molecules with starch chains. From this study, we concluded that the surface characteristics of starch granule are an important factor affecting starch structural disorganization in an aqueous IL.
在室温（25°C）下，研究了在 1-乙基-3-甲基咪唑醋酸盐（[Emim][OAc]）/水混合物（1:6 mol/mol）中不同淀粉的结构无序化。对于具有随机分布在颗粒表面或仅在外层环形区域（小麦淀粉）上的小孔的普通谷物淀粉，水相离子液体（IL）在 1-1.5 小时内完全破坏了颗粒结构。具有裂缝的豌豆淀粉（PeS）颗粒在 6 小时内被水相 IL 破坏。高直链玉米淀粉（HAMS）以及具有致密和厚实外层颗粒层的马铃薯和紫薯淀粉（PoS 和 PYS）对溶剂的作用更具抵抗力。结构无序化伴随着粘度的增加，并控制水分子与淀粉链的结合。从这项研究中，我们得出结论，淀粉颗粒的表面特性是影响淀粉在水相 IL 中结构无序化的重要因素。
