Understanding the destructuration of starch in water–ionic liquid mixtures
- Autores
- Sciarini, Lorena Susana; Rolland-Sabaté, A.; Guilois, S.; Decaen, P.; Leroy, E.; Le Bail, P.
- Año de publicación
- 2015
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The destructuration of native maize starch in mixtures of water and ionic liquids (ILs) containing acetate anions was studied in dynamic heating conditions, combining calorimetry, rheology, microscopy and chromatographic techniques. A phase diagram of starch in water/IL solutions was established. The phase transitions undergone by starch include the typical endothermic gelatinization phenomenon for IL/water ratios lower than 0.5, while for mixtures with a higher ionic liquid content, a complex exothermic phenomenon combining mild degradation and solubilization takes place. This results in an optimum destructuration temperature as low as 40-50 °C for an IL/water ratio close to 0.7. In addition, specific macromolecular chain breaking reactions appear to take place, depending on the nature of the cations present, resulting in different macromolecular structures of the recovered starch. These results suggest the possibility of using solvent media design for a controlled modification of starch macromolecular characteristics.
Fil: Sciarini, Lorena Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universite de Nantes; Francia
Fil: Rolland-Sabaté, A.. Institut National de la Recherche Agronomique; Francia
Fil: Guilois, S.. Institut National de la Recherche Agronomique; Francia
Fil: Decaen, P.. Universite de Nantes; Francia. Institut National de la Recherche Agronomique; Francia
Fil: Leroy, E.. Universite de Nantes; Francia. Institut National de la Recherche Agronomique; Francia
Fil: Le Bail, P.. Institut National de la Recherche Agronomique; Francia - Materia
-
Ionic Liquids
Starch
Structure - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/48527
Ver los metadatos del registro completo
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Understanding the destructuration of starch in water–ionic liquid mixturesSciarini, Lorena SusanaRolland-Sabaté, A.Guilois, S.Decaen, P.Leroy, E.Le Bail, P.Ionic LiquidsStarchStructurehttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2The destructuration of native maize starch in mixtures of water and ionic liquids (ILs) containing acetate anions was studied in dynamic heating conditions, combining calorimetry, rheology, microscopy and chromatographic techniques. A phase diagram of starch in water/IL solutions was established. The phase transitions undergone by starch include the typical endothermic gelatinization phenomenon for IL/water ratios lower than 0.5, while for mixtures with a higher ionic liquid content, a complex exothermic phenomenon combining mild degradation and solubilization takes place. This results in an optimum destructuration temperature as low as 40-50 °C for an IL/water ratio close to 0.7. In addition, specific macromolecular chain breaking reactions appear to take place, depending on the nature of the cations present, resulting in different macromolecular structures of the recovered starch. These results suggest the possibility of using solvent media design for a controlled modification of starch macromolecular characteristics.Fil: Sciarini, Lorena Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universite de Nantes; FranciaFil: Rolland-Sabaté, A.. Institut National de la Recherche Agronomique; FranciaFil: Guilois, S.. Institut National de la Recherche Agronomique; FranciaFil: Decaen, P.. Universite de Nantes; Francia. Institut National de la Recherche Agronomique; FranciaFil: Leroy, E.. Universite de Nantes; Francia. Institut National de la Recherche Agronomique; FranciaFil: Le Bail, P.. Institut National de la Recherche Agronomique; FranciaRoyal Society of Chemistry2015-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/48527Sciarini, Lorena Susana; Rolland-Sabaté, A.; Guilois, S.; Decaen, P.; Leroy, E.; et al.; Understanding the destructuration of starch in water–ionic liquid mixtures; Royal Society of Chemistry; Green Chemistry (print); 17; 1; 5-2015; 291-2991463-92621463-9270CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://pubs.rsc.org/en/Content/ArticleLanding/2015/GC/C4GC01248H#!divAbstractinfo:eu-repo/semantics/altIdentifier/doi/10.1039/c4gc01248hinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:50:36Zoai:ri.conicet.gov.ar:11336/48527instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:50:36.94CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Understanding the destructuration of starch in water–ionic liquid mixtures |
title |
Understanding the destructuration of starch in water–ionic liquid mixtures |
spellingShingle |
Understanding the destructuration of starch in water–ionic liquid mixtures Sciarini, Lorena Susana Ionic Liquids Starch Structure |
title_short |
Understanding the destructuration of starch in water–ionic liquid mixtures |
title_full |
Understanding the destructuration of starch in water–ionic liquid mixtures |
title_fullStr |
Understanding the destructuration of starch in water–ionic liquid mixtures |
title_full_unstemmed |
Understanding the destructuration of starch in water–ionic liquid mixtures |
title_sort |
Understanding the destructuration of starch in water–ionic liquid mixtures |
dc.creator.none.fl_str_mv |
Sciarini, Lorena Susana Rolland-Sabaté, A. Guilois, S. Decaen, P. Leroy, E. Le Bail, P. |
author |
Sciarini, Lorena Susana |
author_facet |
Sciarini, Lorena Susana Rolland-Sabaté, A. Guilois, S. Decaen, P. Leroy, E. Le Bail, P. |
author_role |
author |
author2 |
Rolland-Sabaté, A. Guilois, S. Decaen, P. Leroy, E. Le Bail, P. |
author2_role |
author author author author author |
dc.subject.none.fl_str_mv |
Ionic Liquids Starch Structure |
topic |
Ionic Liquids Starch Structure |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.5 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
The destructuration of native maize starch in mixtures of water and ionic liquids (ILs) containing acetate anions was studied in dynamic heating conditions, combining calorimetry, rheology, microscopy and chromatographic techniques. A phase diagram of starch in water/IL solutions was established. The phase transitions undergone by starch include the typical endothermic gelatinization phenomenon for IL/water ratios lower than 0.5, while for mixtures with a higher ionic liquid content, a complex exothermic phenomenon combining mild degradation and solubilization takes place. This results in an optimum destructuration temperature as low as 40-50 °C for an IL/water ratio close to 0.7. In addition, specific macromolecular chain breaking reactions appear to take place, depending on the nature of the cations present, resulting in different macromolecular structures of the recovered starch. These results suggest the possibility of using solvent media design for a controlled modification of starch macromolecular characteristics. Fil: Sciarini, Lorena Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universite de Nantes; Francia Fil: Rolland-Sabaté, A.. Institut National de la Recherche Agronomique; Francia Fil: Guilois, S.. Institut National de la Recherche Agronomique; Francia Fil: Decaen, P.. Universite de Nantes; Francia. Institut National de la Recherche Agronomique; Francia Fil: Leroy, E.. Universite de Nantes; Francia. Institut National de la Recherche Agronomique; Francia Fil: Le Bail, P.. Institut National de la Recherche Agronomique; Francia |
description |
The destructuration of native maize starch in mixtures of water and ionic liquids (ILs) containing acetate anions was studied in dynamic heating conditions, combining calorimetry, rheology, microscopy and chromatographic techniques. A phase diagram of starch in water/IL solutions was established. The phase transitions undergone by starch include the typical endothermic gelatinization phenomenon for IL/water ratios lower than 0.5, while for mixtures with a higher ionic liquid content, a complex exothermic phenomenon combining mild degradation and solubilization takes place. This results in an optimum destructuration temperature as low as 40-50 °C for an IL/water ratio close to 0.7. In addition, specific macromolecular chain breaking reactions appear to take place, depending on the nature of the cations present, resulting in different macromolecular structures of the recovered starch. These results suggest the possibility of using solvent media design for a controlled modification of starch macromolecular characteristics. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-05 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/48527 Sciarini, Lorena Susana; Rolland-Sabaté, A.; Guilois, S.; Decaen, P.; Leroy, E.; et al.; Understanding the destructuration of starch in water–ionic liquid mixtures; Royal Society of Chemistry; Green Chemistry (print); 17; 1; 5-2015; 291-299 1463-9262 1463-9270 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/48527 |
identifier_str_mv |
Sciarini, Lorena Susana; Rolland-Sabaté, A.; Guilois, S.; Decaen, P.; Leroy, E.; et al.; Understanding the destructuration of starch in water–ionic liquid mixtures; Royal Society of Chemistry; Green Chemistry (print); 17; 1; 5-2015; 291-299 1463-9262 1463-9270 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/http://pubs.rsc.org/en/Content/ArticleLanding/2015/GC/C4GC01248H#!divAbstract info:eu-repo/semantics/altIdentifier/doi/10.1039/c4gc01248h |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Royal Society of Chemistry |
publisher.none.fl_str_mv |
Royal Society of Chemistry |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1842269042057936896 |
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13.13397 |