Dissolution, regeneration and characterization of curdlan in the ionic liquid 1-ethyl-3-methylimidazolium acetate
文献类型： 外文期刊
作者： Bai, Wenqiang 1 ; Shah, Faisal 1 ; Wang, Qiang 1 ; Liu, Hongzhi 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China
关键词： EmimAc; Curdlan; Characterization
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：6.953； 五年影响因子：6.737 ）
ISSN： 0141-8130
年卷期： 2019 年 130 卷
页码：
收录情况： SCI
摘要： In this work, a novel green solvent based on the ionic liquid (IL) 1-ethyl-3-methylimidazolium acetate (EmimAc) with a superior dissolving ability to biomacromolecules was utilized to boost solubility of water-insoluble curdlan. Scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), circular dichroism (CD), and nuclear magnetic resonance (NMR) were used to characterize the structural changes of curdlan before and after regeneration. Thermal decomposition property of curdlan was also investigated using thermal gravimetric analysis (TGA). The results indicated after EmimAc treatment, the water solubility of regenerated curdlan (RC) achieved 74.41 +/- 0.63%. In addition, the hydrogen bonds in curdlan and its native triple helix structure were partially broken. In the meantime, new hydrogen bonds between EmimAc and curdlan formed. Moreover, the disruption of curdlan's original structure made it decreased thermostability and easier to dissolve in water. Therefore, this research can provide a feasible and effective approach for improving solubility of water-insoluble curdlan to enlarge its food and biomedical applications. (C) 2019 Published by Elsevier B.V.
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