Regulation nature of water-choline amino acid ionic liquid mixtures on the disaggregation behavior of starch

Evolution of microstructures and hydrogen bond interactions within choline amino acid ionic liquid and water mixtures

“…Another example is the phase transition behaviors of starch in choline glycine IL–water mixtures. 16 At low IL concentration (≤30 wt%), the endothermic gelatinization temperatures of starch increased with the increase of the IL concentration (74.84 to 81.14 °C). Further IL addition induced a decrease in the gelatinization temperature to a minimum (57.63 °C) at 60 wt%, which suggests that the IL could promote the disaggregation and gelatinization of starch.…”

“…Yet, at high IL concentration (≥80 wt%), an exothermic phenomenon took place at high temperatures, indicating a dissolution process. 16…”

“…17 However, to date, compared with tremendous experimental and theoretical investigations of imidazolium based IL–water mixtures, 18 only a few reports have focused on the interactions and microstructures of [Cho][AA]–water mixtures. And these studies only involve the single AA − anion (such as glycine, 16 lysine 19 and arginine 17 ), the effect of the AA structure on dynamic interactions between [Cho][AA] and water molecules, and on the resulting microstructures are still blank. Based on the fact that the anion structure of the IL plays a predominant role in its interaction ability and application efficiency, 20 the influences of the side chain length and residue functional group of the AA − anion on interactions and microstructures of [Cho][AA]–water mixtures need to be extensively explored to achieve various applications.…”

“…Yet, at high IL concentration (Z80 wt%), an exothermic phenomenon took place at high temperatures, indicating a dissolution process. 16 It is believed that the macroscopic properties and application efficiencies of IL-water mixtures result from its interaction changes along with water addition. 17 However, to date, compared with tremendous experimental and theoretical investigations of imidazolium based IL-water mixtures, 18 only a few reports have focused on the interactions and microstructures of [Cho][AA]-water mixtures.…”

Adjustment of the Structure of the Simplest Amino Acid Present in Nature—Glycine, toward More Environmentally Friendly Ionic Forms of Phenoxypropionate-Based Herbicides

“…In effect, glycine could be an excellent candidate to become a source of cations in diverse variations of quaternary ammonium salts [ 9 , 10 ]. Moreover, the versatility of amino acids enables their utilization as a source of anion in the synthesis of ILs, which leads to novel bio-derived molecules exhibiting high potential in the fields of functional food, drug delivery systems and production of biodegradable plastics [ 11 ]. Derivatization of amino acids [ 12 ] including glycine is the subject of the research of many scientists from various scientific facilities, wherein among others, surface, biological or phytotoxic properties of new compounds are being thoroughly examined.…”