Structural disorganization of cereal, tuber and bean starches in aqueous ionic liquid at room temperature: Role of starch granule surface structure.

  title={Structural disorganization of cereal, tuber and bean starches in aqueous ionic liquid at room temperature: Role of starch granule surface structure.},
  author={Ke Zan and Jinwei Wang and Fei Ren and Jinglin Yu and Shuo Wang and Fengwei Xie and Shujun Wang},
  journal={Carbohydrate polymers},
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… Expand


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