Morphology and phase transition of waxy cornstarch in solvents of 1-allyl-3-methylimidazolium chloride/water

A new characterization methodology for starch gelatinization

“…Chen et al [1] applied Gun Image Manipulation Program to study a change of average diameter of corn starches with different amylose content at some certain temperature and reported that the sequence of diameter increase rate and final accretion ratio was waxy > maize > G50 > G80. Since birefringence is an indicative of starch granules with ordered molecular orientation, a few researches were also performed to investigate the brightness changes of optical density of birefringence [16,17]. However, these visual observations were usually marked by subjective uncertainties and time-consuming.…”

Phase transition of maize starch in aqueous ionic liquids: Effects of water:ionic liquid ratio and cation alkyl chain length

“…Over the past few years, the starch phase transition in water:IL mixtures have been paid much attention due to the application of ILs or their aqueous solutions in the processing of starch. With increasing IL concentration in water, the phase transition of starch was observed to change from a single endotherm, to a endotherm plus an exotherm, and finally to only a single exotherm (Mateyawa et al, 2013;Sciarini et al, 2015;Xiang et al, 2018;Zhang et al, 2016;Zhao et al, 2015). By characterizing the structural changes of starch during phase transition, the mechanisms underlying the endotherm and exotherm of starch in water:IL mixtures were revealed (Xiang et al, 2018).…”

Preparation of chemical staple fibers by plasticizing bleached coniferous pulps with 1-allyl-3-methylimidazolium chloride

“…The dominant peaks in the region 3750 to 3000 cm −1 were attributed to O–H groups which were associated with the stretching vibrations in cellulose from inter-molecular and intra-molecular hydrogen bonds 26 and C–H which was an unsaturated carbon in the molecular structure of AMIMCl. 27 The peaks in the region 3000 to 2700 cm −1 were due to the stretching vibrations of C–H which was saturated carbon in cellulose and AMIMCl. The peaks in the region 1690 to 1500 cm −1 were due to the stretching vibration of C C in the molecular structure of AMIMCl.…”