What is it about?
This work is about the interactions between starch, an ionic liquid, and water; and how these interactions could disintegrate the native semi-crystalline structure of native starch.
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Why is it important?
This is important for the processing of natural biopolymers which have great potential for applications. Also, this work is significant in understanding the basic mechanism of ionic liquids in the dissolution of natural biopolymers, especially those having a sophisticated semi-crystalline structure,
Perspectives
I found this work is very interesting as it shows water and the ionic liquid could have an synergistic effect on the disintegration and dissolution of native starch (may other semi-crystalline natural polymers as well).
Dr Fengwei (David) Xie
Newcastle University
Read the Original
This page is a summary of: Understanding the structural disorganization of starch in water–ionic liquid solutions, Physical Chemistry Chemical Physics, January 2015, Royal Society of Chemistry,
DOI: 10.1039/c5cp01176k.
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