蜡质玉米淀粉在富水深共晶溶剂中的绿色溶解:尿素介导的非衍生化处理的氢键破坏

IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED
Fuchang You , Yu Wu , Yingying Guo , Yancheng Zheng
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引用次数: 0

摘要

淀粉在实现绿色、温和和有效的溶解方面面临挑战,因为破坏其致密的氢键网络通常需要积极的处理,往往会导致降解。本文系统研究了糯玉米淀粉(WCS)在高摩尔比的尿素和氯化胆碱(ChCl)组成的富水深共晶溶剂(DESs)中的溶解行为和结构表征。当尿素/ChCl摩尔比大于6,水含量为50%时,所得的DESs凝固点低至- 20℃。在此条件下,WCS在60℃下溶解30 min,溶解度达到98%以上。分子动力学模拟结果表明,在尿素/ChCl摩尔比为10:1的富水DES中,尿素分子与WCS形成更多的氢键,削弱了WCS分子间的相互作用,从而促进了WCS的溶解。再生后的WCS由结晶结构转变为无定形结构,没有发生化学变化,分子量略有下降,热分解温度变化可以忽略不计。研究结果表明,高摩尔比的尿素/ChCl富水DESs可作为绿色溶解和利用WCS的非衍生化、可持续溶剂,为DESs的设计和淀粉基材料的工业应用提供了有价值的见解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Green dissolution of waxy corn starch in water-rich deep eutectic solvents: Urea-mediated hydrogen bond disruption for non-derivatizing processing

Green dissolution of waxy corn starch in water-rich deep eutectic solvents: Urea-mediated hydrogen bond disruption for non-derivatizing processing
Starch faces challenges in achieving green, mild, and efficient dissolution, as breaking its dense hydrogen-bonding network typically requires aggressive treatments that tend to induce degradation. In this study, the dissolution behavior and structural characterization of waxy corn starch (WCS) in water-rich deep eutectic solvents (DESs) composed of urea and choline chloride (ChCl) at high molar ratios were systematically investigated. When the urea/ChCl molar ratio exceeded 6 and the water content was 50 %, the resulting DESs exhibited freezing points as low as −20 °C. Under these conditions, WCS dissolved at 60 °C within 30 min, achieving solubility above 98 %. Molecular dynamics simulations revealed that in the water-rich DES with a urea/ChCl molar ratio of 10:1, urea molecules formed more hydrogen bonds with WCS while weakening intermolecular interactions between WCS chains, thereby promoting dissolution. Moreover, the regenerated WCS transformed from a crystalline to an amorphous structure without chemical changes, showing only a slight decrease in molecular weight and negligible change in thermal decomposition temperature. These findings demonstrate that high-molar-ratio urea/ChCl water-rich DESs serve as non-derivatizing, sustainable solvents for the green dissolution and utilization of WCS, providing valuable insights for the design of DESs and the industrial application of starch-based materials.
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来源期刊
Food Hydrocolloids
Food Hydrocolloids 工程技术-食品科技
CiteScore
19.90
自引率
14.00%
发文量
871
审稿时长
37 days
期刊介绍: Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
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