Effects of cross-linking oxidative acetylation on the quality of arrowhead starch
ObjectiveThis study aimed to investigate the effects of cross-linking, cross-linking oxidation and cross-linking oxidative acetylation on the physicochemical properties of arrowhead starch.MethodsArrowhead starch was modified using epichlorohydrin as cross-linking agent, hydrogen peroxide as oxidizi...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2024-11-01
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| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjx/article/abstract/20241104?st=article_issue |
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| Summary: | ObjectiveThis study aimed to investigate the effects of cross-linking, cross-linking oxidation and cross-linking oxidative acetylation on the physicochemical properties of arrowhead starch.MethodsArrowhead starch was modified using epichlorohydrin as cross-linking agent, hydrogen peroxide as oxidizing agent, and acetic anhydride as acetylation agentto produce cross-linked starch, cross-linked oxidative starch, and cross-linked oxidative acetylation starch. The physicochemical and structural properties of these modified starches were analyzed.ResultsAll three modified starches exhibited a type A crystalline structure with improved thermal stability. Crystallinity decreased by 1.93%, while the ratio of 1 047 cm-1/1 022 cm-1 increased, indicating a more ordered starch structure. Cross-linking oxidation enhanced the transparency and solubility of the starch, achieving the highest crystallinity among the modifications. Infrared spectroscopy revealed distinct C—O bonds associated with primary/secondary alcohol hydroxyl group at 1 011 cm-1 and the C—O—C stretching vibration of the glucoside bond at 857 cm-1 were very obvious. After acetylation, the coagulability, solubility of cross-linked oxidized starch were significantly improved, the crystallinity decreased by 24.91%, and the ratio of 1 047 cm-1/1 022 cm-1 declined, reflecting a reduction in structural order.ConclusionCompound modification techniques can significantly enhance the quality of arrowhead starch. The appropriate modification method can be selected based on specific application requirements. |
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| ISSN: | 1003-5788 |