Synthesis and Characterization of Corn Starch Crosslinked with Oxidized Sucrose

In this study, oxidized sucrose is employed to crosslink corn starch at 100, 110, and 120 °C. The cross-linked starch is analyzed by Fourier transform infrared (FTIR) and 1H nuclear magnetic resonance (1H NMR) spectroscopy. The X-ray diffraction (XRD) analysis reveals that cross-linked starch exhibits a "V" crystal structure after modification. Thermogravimetric (TG) analysis demonstrates that the destruction of the crystal structure increases the thermoplasticity of the starch. A decrease in the viscosity of the cross-linked starch using a Rapid Visco Analyzer (RVA) is noted. However, compared with native starch, the swelling power of cross-linked starch shows a negative correlation with treatment temperature. Furthermore, the cross-linked starch that is treated at 100 °C experiences a fivefold increase in both swelling ratio and water binding capacity, compared with native starch. Additionally, low-field nuclear magnetic resonance (low-field NMR) analysis verifies the excellent hydrophilic properties of the cross-linked starch. The oxidized sucrose-modified starch (OSMS) is an alternative for improving starch-based products, potentially in turn guiding further advancements in the pharmaceutical and food industries.