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Preparation of water‐soluble starch oligomers from variable starch species in 1‐allyl‐3‐methylimidazolium chloride
Author(s) -
Lappalainen Katja,
Kärkkäinen Johanna,
PanulaPerälä Johanna,
Lajunen Marja
Publication year - 2012
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201100123
Subject(s) - depolymerization , starch , chemistry , hydrolysis , chloride , organic chemistry , potato starch , food science
Native wheat, barley, rice, maize, wx maize, and potato starch species were modified by depolymerization in 1‐allyl‐3‐methylimidazolium chloride ([AMIM]Cl) ionic liquid (IL) using oil bath or microwave heating. Reactions were catalyzed with p ‐toluenesulfonic acid ( p ‐TsOH). Reaction times varied depending on the starch species and its concentration, the heating method, and volume of the reaction mixture. Depolymerization products were analyzed with HPLC‐ELSD. All starch species mostly degraded into water‐soluble 1500–2000 Da‐sized starch oligomers. Glucose and other short‐chained sugars did not precipitate along with starch oligomers due to their high solubility in IL. This property was utilized in the purification of commercial maltodextrins. Produced water‐soluble, low MW starch oligomers might be used, e.g., in bacterial cultivations as a glucose source.