Properties of Corn Starch Modified by Cross-linked Hydroxypropyl Carboxymethyl Compound
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Abstract:
Corn starch was used to prepare hydroxypropyl starch by ethanol solvent, and then hydroxypropyl starch was modified using epichlorohydrin as cross-linked agent and chloroacetic acid as etherification agent. The microstructures of corn starch, hydroxypropyl starch, cross-linked hydroxypropyl starch, hydroxypropyl carboxymethyl starch, cross-linked hydroxypropyl carboxymethyl starch were analyzed by Fourier transform infrared spectrometer (FT-IR), X-ray diffraction (XRD) and scanning electron microscope (SEM). Modified corn starch showed new absorption peaks at 1287 cm-1 and 1328~1603 cm-1, which indicated that carboxymethyl and hydroxypropyl groups were attached to the native starch. A type X-ray spectra was assigned to modified starch, which confirmed the reaction mainly occurred in the amorphous region. The surface transformation change of starch granules before and after modification was observed, showing that the reaction occurred both inside and outside starch granules. Physical and chemical characteristics of modified corn starch showed that cross-linked hydroxypropyl carboxymethyl starch had good properties of transparency, freeze-thaw stability and rheology.
