Lubrication of starch in ionic liquid–water mixtures: Soluble carbohydrate polymers form a boundary film on hydrophobic surfaces

Yakubov, Gleb E.; Zhong, Lei; Li, Ming; Boehm, Michael W.; Xie, Fengwei; Beattie, David A.; Halley, P. J.; Stokes, Jason R.

doi:10.1016/j.carbpol.2015.06.087

Cited by 15 publications

(5 citation statements)

References 47 publications

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“…In more concentrated conditions, maize ghost suspensions exhibit a similar maximum friction coefficient (~0.5) at entrainment speeds of around 40 mm/s, presenting a clear particulate lubrication behavior. In contrast, potato ghost suspensions do not show this peak that is common to particle suspensions (Yakubov, Branfield, Bongaerts, & Stokes, 2015;G. E. Yakubov, Zhong, Li, Boehm, Xie, Beattie, et al, 2015).…”

Section: Rheological Characterization Of Starch Ghost Suspensions Aftmentioning

confidence: 82%

Tribology of swollen starch granule suspensions from maize and potato

Zhang

Selway

Shelat

et al. 2017

Carbohydrate Polymers

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This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.1 | P a g e Highlights  tribology and rheology properties of cooked swollen starch granules (ghosts) characterised  maize granule ghost suspensions reduce friction compared to water  bell-shaped tribology curves due to particle entrainment for maize granule ghosts  limited friction reduction for potato ghosts due to break-up under tribological contact  potato granule ghost suspensions also break up under steady shear 2 | P a g e AbstractThe tribological properties of suspensions of cooked swollen starch granules are characterised for systems based on maize starch and potato starch. These systems are known as granule 'ghosts' due to the release (and removal) of polymer from their structure during cooking. Maize starch ghosts are less swollen than potato starch ghosts, resulting in a higher packing concentration and greater mechanical stability. In a soft-tribological contact, maize ghost suspensions reduce friction compared to the solvent (water), generate bell-shaped tribological profiles characteristic of particle entrainment and show a marked concentration dependence, whereas potato ghost suspensions exhibit lubrication behaviour similar to water. Microscopy analysis of the samples following tribological testing suggests that this is due to the rapid break-up of potato ghosts under the shear and rolling conditions within the tribological contact. A reduction in the small deformation moduli (associated with a weak gel structure) is also observed when the potato ghost suspensions are subjected to steady shear using parallel plate rheometry; both microscopy and particle size analysis show that this is accompanied by the partial shear-induced breakage of ghost particles. This interplay between particle microstructure and the resultant rheological and lubrication dynamics of starch ghost suspensions contributes to an enhanced mechanistic understanding of textural and other functional properties of cooked starches in food and other applications.

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Section: Rheological Characterization Of Starch Ghost Suspensions Aftmentioning

confidence: 82%

Tribology of swollen starch granule suspensions from maize and potato

Zhang

Selway

Shelat

et al. 2017

Carbohydrate Polymers

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“…Nevertheless, the ILs commonly used in lubrication present in their composition halogen anions ( and [FAP] -, among others), aromatic cations (imidazolium) and metals (zinc), which can cause negative effects in the environment. It should be noted that some ILs are soluble in water, which can cause surface water and groundwater pollution [20]. Taking into account that an important amount of lubricants can come in contact with the environment, especially in watercourses and soils, due to accidental spill or effluent discharges, and the continuous toughening of the EU regulation, it is increasing necessary to develop sustainable ILs [21].…”

Section: Introductionmentioning

confidence: 99%

Relationships between the physical properties and biodegradability and bacteria toxicity of fatty acid-based ionic liquids

Oulego

Faes

González

et al. 2019

Journal of Molecular Liquids

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This work is focused on the correlation between several physical properties (kinematic viscosity, viscosity index, refractive index, density and water solubility) and biodegradability and bacteria toxicity of a family of ionic liquids synthesized from fatty acids as anion precursor (FAILs): methyltrioctylammonium hexanoate [N 8881 ][C 6:0 ], methyltrioctylammonium octanoate [N 8881 ][C 8:0 ], methyltrioctylammonium laurate [N 8881 ][C 12:0 ], methyltrioctylammonium palmitate [N 8881 ][C 16:0 ], methyltrioctylammonium stearate [N 8881 ][C 18:0 ] and methyltrioctylammonium oleate [N 8881 ][C 18:1 ]. To that end, new values of these physical properties, biodegradability and bacteria toxicity were determined, although literature data for the [N 8881 ][C 8:0 ], [N 8881 ][C 12:0 ] and [N 8881 ][C 16:0 ] FAILs were also needed. It was found a good linear relationship (r 2 > 0.90) between the biodegradability index (BOD 5 /COD) and the logarithm of kinematic viscosity, refractive index and water solubility for the saturated FAILs. Besides, the toxicity on both Vibrio fischeri and Escherichia Coli can be successfully predicted using the logarithm of kinematic viscosity and viscosity index. Therefore, kinematic viscosity, which is an essential parameter for a lubricant, is the most promising physical property to estimate both biodegradability and bacteria toxicity of a family of ionic liquids. The double bond in the structure of the unsaturated FAIL ([N 8881 ][C 18:1 ]) is responsible for the worsening of the linear dependence between physical and environmental properties.

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“…They investigated that the explosion method in which pressure decreased abruptly, could alter biomaterial structure and breakdown the glycosidic connections. Commercial ionic liquid, which was expensive has been also employed for starch treatment (Yakubov et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

The structural modification of cassava starch using a saline water pretreatment

et al. 2018

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The cassava has been modified successfully by using the saline water, which was abundantly available on the planet. The biomass was submerged in saline waters that salt concentrations were altered at 0, 3.5 percent (seawater) and 10 percent (w/w) and were kept 5 days. After recovery by washing steps, the treated solids were characterized by using XRD (X-ray diffraction), FTOR (Fourier transform infra-red), and SEM (Scanning electron microscopic). The results showed that the XRD pattern of saline water pretreatment decreased significantly. The biggest decrease of X-ray intensity occurred at around 18 o. Meanwhile, the fingerprint of FTOR revealed the transmittance intensity of infra-red ray of saline water treated solid inclined for all wave constant numbers, suggesting that many hydrogen bonds were disconnected. Those findings also were enhanced by SEM pictures that showed the change of surface morphology of treated biomass. Ot was indicative that cassava structure was modified becoming more textured after employing saline water pretreatment. This work is an innovative finding to gradually substitute commercial ionic liquids that are very expensive with saline water for biomass pretreatment.

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Lubrication of starch in ionic liquid–water mixtures: Soluble carbohydrate polymers form a boundary film on hydrophobic surfaces

Cited by 15 publications

References 47 publications

Tribology of swollen starch granule suspensions from maize and potato

Tribology of swollen starch granule suspensions from maize and potato

Relationships between the physical properties and biodegradability and bacteria toxicity of fatty acid-based ionic liquids

The structural modification of cassava starch using a saline water pretreatment

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