Effects of cross-linking oxidative acetylation on the quality of arrowhead starch
[Objective]This study aimed to investigate the effects of cross-linking,cross-linking oxidation and cross-linking oxidative acetylation on the physicochemical properties of arrowhead starch.[Methods]Arrowhead 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.[Results]All 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.[Conclusion]Compound 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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