For efficient treatment of starch using aqueous ionic liquid at room temperature

Considering the renewability and chemical versatility of natural biopolymers, innovative solvation processes to efficiently disrupt native supramolecular structures (namely dissolve/gelate) polymers for their modification, derivation, materials fabrication are highly demanded. This work compares structural disorganization behavior at room temperature among waxy maize, high-amylose cassava potato starches with 6:4 (wt/wt) 1-ethyl-3-methylimidazolium acetate ([C2mim][OAc])/water mixture using rapid visco analysis (RVA), scanning electron microscopy (SEM), X-ray diffraction (XRD), small-angle scattering, Fourier-transform infrared (FTIR), Raman spectroscopy. All viscosity, morphological changes show greater susceptibility two A-type (cassava maize) disruption aqueous IL than B-type (potato ones, while starch is most susceptible. The four starches, once ball-milled (for up 5 min), display an immediate increase in viscosity time RVA, a lag maize without ball-milling barely any change can be observed. indicates that easiness gelation by not directly linked amylose content but controlled granule surface compactness (namely, how easily reach vulnerable parts inside subsequently cause destruction rest breakdown whole granule). findings provide insights into developing low-energy processing ILs.