One-Step Synthesis of Cross-Linked Esterified Starch and Its Properties

Cross-linked esterified starch (CES) was prepared using a one-step method, where maize selected as the raw material, sodium trimetaphosphate cross-linking agent, and acetic anhydride esterifying respectively. A response surface experiment systematically conducted for analyzing correlation of experimental variables (cross-linked temperature, pH, reaction time, dosage) properties product (peak final viscosity). The Brabender viscosity, freeze-thaw stability, shearing resistance, acid tolerance cross-linked acetylated dual modified were studied under different conditions crosslinking degree acetyl content. Meanwhile, granular structure morphology analyzed. results indicated that: after modification, had distinct birefringence structure, along with creation new carbonyl groups. low high contents beneficial to which significantly increased at both temperatures. Moreover, stability CES elevated sharply five cycles. In addition, displayed shear compared original waxy maize, their lowest differences between only 0.62% 0.59%, summary, novel method modification provided, synthesized suggested have exceptional performance food industry.