Related Experiment Video
Updated: Aug 12, 2026
Preparation of Thermoresponsive Nanostructured Surfaces for Tissue Engineering
Published on: March 1, 2016
Preparation and characterization of chemically modified tapioca starch-ionic liquid antibacterial films
Fei Ren1, Xingkai Liu1, Jinwei Wang1
1State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Science and Technology, Tianjin University of Science & Technology, 300457, China.
Abstract:
The plasticizing and antibacterial effects of ionic liquids (ILs) in the preparation of tapioca starch-IL films were studied for the first time. 1-Ethyl-3-methylimidazolium acetate ([Emim][OAc]) caused complete disruption of starch crystallites during thermal compression, while some crystallites remained after the plasticization of starch with choline acetate ([Ch][OAc]). Compared to native tapioca starch (NTS), the plasticization of acetylated tapioca starch (ATS) and cross-linked tapioca (CTS) was slightly promoted and inhibited, respectively. Starch-[Emim][OAc] films exhibited higher hydrophobicity and mechanical properties but lower antibacterial activity than starch-[Ch][OAc] films. CTS-[Ch][OAc] films presented higher mechanical strength and antibacterial activity than NTS-[Ch][OAc] and ATS-[Ch][OAc] films. From this study, we conclude that ILs can be used in the preparation of antibacterial starch films to play the roles of plasticization and antibacterial activity. The antibacterial activity of starch films depends on types of ILs and their interactions with starch during film preparation.
