Functional, physicochemical properties and structure of cross-linked oxidized maize starch

Abstract

Cross-linked, oxidized and cross-linked oxidized maize starches were prepared with hydrogen peroxide and sodium trimetaphosphate (STMP), respectively. The physicochemical properties, determined by differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD), confirmed that the native maize starch was successfully modified. The functional properties (solubility, light transmittance, retrogradation rate and freeze-thaw stability) of native and modified starches demonstrated that cross-linked starch displayed the best freeze-thaw stability. The light transmittance and retrogradation properties of cross-linked oxidized starch were highly improved compared to the native starch. This work suggested that both cross-linking and oxidation firstly happened in amorphous regions of the starch, and a possible structure of cross-linked oxidized maize starch and reaction mechanisms were hypothesized. © 2013 Elsevier Ltd.