Toward a Better Understanding of Different Dissolution Behavior of Starches in Aqueous Ionic Liquids at Room Temperature

Abstract

The purpose of this study was to understand the dissolution behavior of maize and potato starches in 1-ethyl-3-methylimidazolium acetate ([Emim][OAc]):water mixtures at room temperature. With an increasing ratio of ionic liquid (IL):water, the long- and short-range ordered structures and granule morphology of both starches were disrupted progressively. The multiscale structure of maize starch was disrupted completely after treatment with the [Emim][OAc]:water mixture of 6:4, indicating good dissolution performance of this mixture for maize starch. This mixture seemed to provide a balance between the viscosity of the solvent and availability of ions to disrupt starch H-bonds. The different dissolution behaviors of maize and potato starches in [Emim][OAc]:water mixtures were attributed to structural differences of the granule surfaces. Our results showed that the dissolution behavior of starches was affected by both starch sources and properties of [Emim][OAc]:water mixtures, which may provide guidance for the development of green technology for processing of biopolymers with low energy consumption.