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.

中文翻译：

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胆碱氯化物与胆碱离子液体的淀粉增塑

含有12％水的天然淀粉在23％的各种增塑剂的存在下于120°C进行熔融加工，方法是简单的压缩成型或使用实验室规模的微粉碎机进行挤出。甘油是一种典型的淀粉增塑剂，被用作参考，并与三种胆碱盐进行比较：氯化胆碱（干燥状态下的固体，熔点高于300°C），以及从该前体合成的两种离子液体（胆碱）醋酸盐和胆碱乳酸盐，低于100°C的液体）。这些离子增塑剂在两种方法中均能使天然淀粉更有效地熔融。对加工过程中大分子结构变化的研究表明，这种效率可以归因于淀粉链断裂的机理，与甘油增塑的淀粉相比，导致淀粉热塑性化所需的比机械能输入更低。与合成的离子液体相比，未加工的商业氯化胆碱会在有限的断链，最终的吸水率和热机械性能之间取得良好的折衷。