Wei Wenguang, Wu Min, Zhang Tianqi, Zhang Xun, Ren Weike, He Tao
College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.
Foods. 2023 Dec 20;13(1):24. doi: 10.3390/foods13010024.
Crosslinking is a promising method to modulate the gel properties of food-grade starch gels. Still, the poor crosslinking effect of a single type of crosslinker limits the application of this method in starch gel modification. In this study, an Ca synergistic multiple crosslinking modification method was proposed to prepare crosslinked starches with good gel properties and setting. The rheological properties of the samples were tested. The modified sample (SC-Ca-N3, G' = 1347 ± 27) showed a 79% improvement compared to the starch without synergistic crosslinking modification (SC-N, G' = 752 ± 6). The elastic modulus of starch gels can be adjusted by changing the degree of the crosslinking reaction. The results of nonlinear rheological Lissajous curve analysis showed that the synergistically crosslinked gel system strongly resisted deformation. In addition, the microstructure of the modified samples was characterized using scanning electron microscopy. The XPS, FTIR, and XRD results indicated that multiple molecular forces participate in the synergistic crosslinking reaction.
交联是一种调节食品级淀粉凝胶凝胶特性的有前景的方法。然而，单一类型交联剂的交联效果不佳限制了该方法在淀粉凝胶改性中的应用。在本研究中，提出了一种钙协同多重交联改性方法来制备具有良好凝胶特性和凝固性的交联淀粉。测试了样品的流变特性。与未进行协同交联改性的淀粉（SC-N，G' = 752 ± 6）相比，改性样品（SC-Ca-N3，G' = 1347 ± 27）显示出79%的改善。淀粉凝胶的弹性模量可通过改变交联反应程度来调节。非线性流变李萨如曲线分析结果表明，协同交联凝胶体系强烈抵抗变形。此外，使用扫描电子显微镜对改性样品的微观结构进行了表征。XPS、FTIR和XRD结果表明，多种分子力参与了协同交联反应。
