Choline chloride vs choline ionic liquids for starch thermoplasticization

Paul Decaen, Agnès Rolland-Sabaté, Sophie Guilois, Vanessa Jury, Nadine Allanic, Gaël Colomines, Denis Lourdin, Eric Leroy*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

23 Scopus citations

Abstract

Native starch containing 12% water was melt processed in presence of 23% of various plasticizers at 120 °C, either by simple compression molding or by extrusion using a laboratory scale microcompounder. Glycerol, a typical starch plasticizer, was used as a reference and compared to three choline salts: raw choline chloride (which is a solid in dry state with a melting point above 300 °C), and two ionic liquids synthesized from this precursor (choline acetate and choline lactate, liquids below 100 °C). These ionic plasticizers were shown to allow a more efficient melting of native starch in both processes. The investigation of macromolecular structure changes during processing shows that this efficiency can be ascribed to a starch chain scission mechanism, resulting in lower specific mechanical energy input need for starch thermoplasticization compared to glycerol plasticized starch. Compared to the synthesized ionic liquids, raw commercial choline chloride leads to a good compromise between limited chain scission, and final water uptake and thermomechanical properties.

Original languageEnglish (US)
Pages (from-to)424-432
Number of pages9
JournalCarbohydrate Polymers
Volume177
DOIs
StatePublished - Dec 1 2017

Keywords

  • Choline
  • Extrusion
  • Ionic liquids
  • Plasticizer
  • Starch

ASJC Scopus subject areas

  • Organic Chemistry
  • Polymers and Plastics
  • Materials Chemistry

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