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Dialdehyde Oxidation of Cross-Linked Waxy Corn Starch: Optimization, Property and Characterization

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Abstract

The functionalization of waxy corn starch (WCS) was better realized by combing the cross-linking of epichlorohydrin with oxidation of sodium periodate. The results indicated that the cross-linking had a greater influence on the retrogradation than the oxidation, and the oxidation worsened the freeze–thaw stability of WCS. Both cross-linking and oxidation could ameliorate the alkali and acid resistance of WCS, and enhanced its heat stability. Cross-linking weakened the absorption peak of the –OH groups according to FTIR and had a small influence on the crystalline configuration of WCS belonging to a typical A-type structure, whereas the oxidation almost entirely damaged the particle structure. After the cross-linking, the tiny pits with a diameter of around 1 μm only appeared on sides of WCS granules, and proving that the cross-linking was very unevenly completed on some of WCS particles. The pasting curve of WCS was obviously different from those of its derivatives. The combination of oxidation and cross-linking could effectively decrease the setback of WCS.

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  1. Science School, Shenyang University of Technology, No. 111 Shenliao West Road Economic & Technoligical Development Zone, Shenyang City, 110870, People’s Republic of China

    Hong-bo Tang, Xiao-li Lv, Yan-ping Li, Qian Li & Xiao-jun Liu

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Tang, Hb., Lv, Xl., Li, Yp. et al. Dialdehyde Oxidation of Cross-Linked Waxy Corn Starch: Optimization, Property and Characterization. Arab J Sci Eng 46, 247–256 (2021). https://doi.org/10.1007/s13369-020-04624-1

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