The effect of 1-butyl-3-methylimidazolium chloride (BMIMCl) as a plasticizer on sol-gel phase transition, rheological, and physical properties of high amylose rice starch was studied. The inter-relationships of parameters were determined using principal component analysis. The sol-gel phase transition temperature and storage modulus of starch was varied significantly (p ≤ 0.05) in the presence of BMIMCl. The sol-gel phase transition temperature of native starch was varied between 53.99 and 39.7 °C, whereas, for starch with ionic liquid varied between 49.50 and 40.6 °C. The changes in storage modulus (G') during the sol-gel phase transition were suitable with first order kinetics. The temperature dependent rheology of starch during the sol-gel phase transition was efficiently (0.93 ≤ R² ≤ 0.98) explained using the Arrhenius model. The thermal stability of the gel was improved in the presence of BMIMCl. The textural and electrical properties of the gel were significantly affected by the presence of BMIMCl. The inter-relationships between the parameters were developed and the initial temperature, resistance, and storage modulus showed a strong interrelation.

研究了1-丁基-3-甲基咪唑鎓氯化物（BMIMCl）作为增塑剂对高直链淀粉米淀粉的溶胶-凝胶相变，流变和物理性能的影响。使用主成分分析确定参数之间的相互关系。淀粉的溶胶-凝胶相转变温度和储存弹性模量变化显著（p 在BMIMCl存在≤0.05）。天然淀粉的溶胶-凝胶相转变温度在53.99和39.7°C之间变化，而带有离子液体的淀粉在49.50和40.6°C之间变化。溶胶-凝胶相变过程中储能模量（G'）的变化适合一级动力学。淀粉在溶胶-凝胶相变过程中的温度相关流变性能有效（0.93≤ [R ²  ≤0.98）使用Arrhenius模型解释。在BMIMCl的存在下改善了凝胶的热稳定性。BMIMCl的存在显着影响了凝胶的质地和电性能。建立了参数之间的相互关系，并且初始温度，电阻和储能模量显示出很强的相互关系。