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.

译文

研究了1-丁基-3-甲基咪唑氯化物 (BMIMCl) 作为增塑剂对高直链淀粉的溶胶-凝胶相变,流变和物理性能的影响。使用主成分分析确定参数的相互关系。在BMIMCl存在下,淀粉的溶胶-凝胶相变温度和储能模量显著变化 (p ≤ 0.05)。天然淀粉的溶胶-凝胶相变温度在53.99至39.7 °C之间变化,而具有离子液体的淀粉在49.50至40.6 °C之间变化。溶胶-凝胶相变过程中储能模量 (G') 的变化适用于一级动力学。使用Arrhenius模型有效地解释了溶胶-凝胶相变过程中淀粉的温度依赖性流变学 (0.93 ≤ R2 ≤ 0.98)。在BMIMCl存在下,凝胶的热稳定性得到改善。BMIMCl的存在显着影响凝胶的质地和电性能。建立了参数之间的相互关系,并且初始温度,电阻和储能模量显示出很强的相互关系。

+1
+2
100研值 100研值 ¥99课程
检索文献一次
下载文献一次

去下载>

成功解锁2个技能,为你点赞

《SCI写作十大必备语法》
解决你的SCI语法难题!

技能熟练度+1

视频课《玩转文献检索》
让你成为检索达人!

恭喜完成新手挑战

手机微信扫一扫,添加好友领取

免费领《Endnote文献管理工具+教程》

微信扫码, 免费领取

手机登录

获取验证码
登录