Effect of ionic liquid on sol-gel phase transition, kinetics and rheological properties of high amylose starch

• Published in: International journal of biological macromolecules 2020-11, Vol.162, p.685-692
• Main Authors: Devi, L. Susmita, Das, Amit Baran
• Format: Article
• Language: English
• Subjects: Amylose - analysis; Gels - chemistry; High amylose starch; Ionic liquid; Ionic Liquids - chemistry; Kinetics; Oryza - chemistry; Phase Transition; Rheology; Sol-gel; Starch - chemistry; Temperature; Temperature dependent rheology; Viscosity
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2020.06.186

The effect of 1-butyl-3-methylimidazolium chloride (BMIMCl) as a plasticizer on sol-gel phase transition, rheological, and physical properties of high amylose rice starch was studied. The inter-relationships of parameters were determined using principal component analysis. The sol-gel phase transition temperature and storage modulus of starch was varied significantly (p ≤ 0.05) in the presence of BMIMCl. The sol-gel phase transition temperature of native starch was varied between 53.99 and 39.7 °C, whereas, for starch with ionic liquid varied between 49.50 and 40.6 °C. The changes in storage modulus (G') during the sol-gel phase transition were suitable with first order kinetics. The temperature dependent rheology of starch during the sol-gel phase transition was efficiently (0.93 ≤ R2 ≤ 0.98) explained using the Arrhenius model. The thermal stability of the gel was improved in the presence of BMIMCl. The textural and electrical properties of the gel were significantly affected by the presence of BMIMCl. The inter-relationships between the parameters were developed and the initial temperature, resistance, and storage modulus showed a strong interrelation. •The BMIMCl concentration has a great impact on the phase transition of starch.•The sol-gel phase transition was suitable for First order kinetics.•The Arrhenius model showed the temperature-dependent rheology of starch.