Enhancement of Starch Gel Properties Using Ionic Synergistic Multiple Crosslinking Extrusion Modification

Area of Science:

• Food Science
• Materials Science
• Polymer Chemistry

Background:

• Starch gels are widely used but their properties are limited by single crosslinking methods.
• Poor crosslinking efficiency of single agents restricts applications in starch gel modification.

Purpose of the Study:

• To develop a synergistic multiple crosslinking method for improved starch gel properties.
• To investigate the impact of Ca2+ in enhancing starch gel crosslinking.

Main Methods:

• Developed a Ca2+ synergistic multiple crosslinking modification method for starch.
• Evaluated rheological properties (elastic modulus, deformation resistance) using advanced techniques.
• Characterized microstructure and molecular forces via SEM, XPS, FTIR, and XRD.

Main Results:

• The modified starch (SC-Ca-N3) exhibited a 79% increase in elastic modulus (G') compared to unmodified starch (SC-N).
• Synergistically crosslinked gels demonstrated superior resistance to deformation.
• Analysis confirmed the involvement of multiple molecular forces in the synergistic crosslinking.

Conclusions:

• The Ca2+ synergistic multiple crosslinking method effectively improves starch gel properties.
• This technique offers a promising approach for tailoring starch gel characteristics for various applications.