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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/48527
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/48527
network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-09-29T09:45:46Zoai: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:34982025-09-29 09:45:47.138CONICET 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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score 13.070432

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