Effects of NaCl and sucrose on the structure and thermal properties of microcrystalline starch‐glycerol monostearate complex

Summary The crystal structure and type, short‐range ordered structure, as well as thermal properties of microcrystalline starch‐glycerol monostearate complexes treated with different NaCl and sucrose concentrations, were investigated. The complexing index indicated that NaCl and sucrose are beneficial for the formation of starch complexes. Furthermore, starch complexes treated with NaCl and sucrose retained their V‐shaped crystal structures on the X‐ray diffraction patterns. Fourier transform infrared spectroscopy suggested that there were no extra absorption peaks, whilst Raman spectroscopy exhibited a more short‐range ordered structure with increasing NaCl and sucrose concentrations. Similarly, differential scanning calorimetry demonstrated an increase in the ΔH values from 8.67 J g −1 to 16.46 J g −1 (NaCl) and 14.88 J g −1 (sucrose). The results indicated that NaCl and sucrose at low concentrations could modulate the physicochemical properties of the complex. Consequently, there are many articles on starch complex, but my research focuses on the effect of small molecules such as salt and sugar on starch complex, which is conducive to expanding the application of starch and bringing inspiration to other scholars.