NaCl-promoted phase transition and glycosidic bond cleavage under microwave heating for energy-efficient biorefinery of rice starch
Iris K.M. Yu, Jiajun Fan, Vitaliy L. Budarin, Florent P. Bouxin, James H. Clark, Daniel C.W. Tsang
Abstract
NaCl promotes starch gelatinisation <italic>via</italic> selective interactions with –OH groups and assists auto-catalysed hydrolysis, reducing energy use by 70% in microwave compared to conventional heating.
Topics & Concepts
Glycosidic bondStarchHydrolysisChemistryBiorefineryMicrowaveMicrowave heatingBond cleavageOrganic chemistryChemical engineeringCatalysisEnzymeRaw materialEngineeringPhysicsQuantum mechanicsBiofuel production and bioconversionCatalysis for Biomass ConversionNanocomposite Films for Food Packaging