A novel efficient wet process for preparing cross-linked starch: Impact of urea on cross-linking performance

Although wet processes are promising for preparing cross-linked starch, they are currently challenged by lower cross-linking efficiency and the requirement of large amounts of salts. Herein, an efficient and greener wet process was proposed, in which the cross-linking performance between sodium hexametaphosphate (SHMP) and starch was enhanced with the aid of urea. The maximum degree of substitution (DS) of the urea-phosphorylated cross-linked starch (UPCS) was 0.040 at 35 °C, while that of the conventional phosphorylated cross-linked starch (CPCS) was 0.031 at 45 °C. Compared with CPCS, the maximum DS of UPCS was elevated by 29.03 %, but its optimum cross-linking temperature was reduced by 10 °C, indicating that the cross-linking efficiency of this novel wet process was greatly improved by urea. The structural difference between UPCS and CPCS was confirmed by using a series of techniques including 31P NMR and 13C NMR. Zeta potential results suggested that urea may promote starch cross-linking by preventing the closure of active sites through hydrophobic interactions. Due to the structural reinforcement of starch by urea, UPCS showed better thermal stability, water resistance, acid and alkali resistance, and steady shear tolerance properties. This study provides a facile wet process for the fabrication and application of cross-linked starch materials.