Journal of South China University of Technology(Natural Science Edition) ›› 2012, Vol. 40 ›› Issue (8): 133-138.

• Food Science & Technology • Previous Articles     Next Articles

Homogeneous Acetylation of Waxy Maize Starch in Ionic Liquid BMIMCL

Luo Zhi-gang  Zhou Gang  Zhou Zi-dan   

  1. School of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,Guangdong,China
  • Received:2012-04-10 Revised:2012-05-22 Online:2012-08-25 Published:2012-07-01
  • Contact: 罗志刚(1975-) ，男，博士，副教授，主要从事功能碳水化合物化学与工程研究． E-mail:zhgluo@ scut.edu.cn
  • About author:罗志刚(1975-) ，男，博士，副教授，主要从事功能碳水化合物化学与工程研究．
  • Supported by:

    国家自然科学基金资助项目( 21004023 ) ; 华南理工大学中央高校基本科研业务费专项资金资助项目( 2009ZM0124)

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Abstract:

In this investigation,waxy maize starch acetates with high degree of substitution ( DS) were homogeneously synthesized without any catalyst,with ionic liquid 1-butyl-3-methylimidazolium ( BMIMCL) as the reaction medium. Then,the products were analyzed by means of FT-IR,1H NMR,SEM,XRD and TGA.Experimental results indicate that ( 1) the maximum DS is up to 2.96 in optimal conditions,namely,an molar ratio of acetic anhydride to anhydroglucose units of 5 ∶ 1,a reaction temperature of 105℃ and a reaction time of 4 h; ( 2) the acetyl groups are introduced to the hydroxyl groups in starch products; ( 3) during the dissolution of the starch in the ionic liquid and the reaction with acetic anhydride,the crystalline structure of native starch is disrupted and a new structure forms; and ( 4) the thermal stability of starch acetates is better than that of the native starch and it increases with DS.

Key words: acetylation, ionic liquid, maize starch, acetic anhydride, homogeneous synthesis, catalyst

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