Effects of chitosan modification, cross-linking, and oxidation on the structure, thermal stability, and adsorption properties of porous maize starch

Abstract

To increase the use of porous maize starch (PS) and strengthen its structure. Cross-linked porous starch (CPS), oxidized porous starch (OPS), and chitosan modified porous starch (CMPS) were prepared by different chemical reagents and hydrocolloids. The effects of increasing or decreasing the molecular weight of PS and complexing with hydrocolloids on the structure, pasting properties, thermal stability, and adsorption properties of PS were investigated. The results showed that the modified porous starches had a higher thermal decomposition temperature than PS, indicating that modified porous starches were more thermally stable. PS suspension particle size and apparent viscosity increased as a result of the modifications. According to X-ray diffraction and Fourier transform infrared spectroscopy, the crystal type of PS was not changed by chemical modification, but the order degree and double helix degree were decreased. In addition, the solubility and swelling power of CMPS and CPS decreased, but that of OPS increased. Adsorption experiments showed that the adsorption capacity of CMPS, CPS, and OPS were higher than that of the PS. These results indicated that chemical modification could improve the thermal stability and adsorption performance of PS. To provide theoretical significance and data basis for increasing the use of porous starch.