English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

Cross-linked esterified starch (CES) was prepared using a one-step method, where maize starch was selected as the raw material, sodium trimetaphosphate as the cross-linking agent, and acetic anhydride as the esterifying agent, respectively. A response surface experiment was systematically conducted for analyzing the correlation of the experimental variables (cross-linked temperature, pH, reaction time, sodium trimetaphosphate and acetic anhydride dosage) and properties of the product (peak and final viscosity). The Brabender viscosity, freeze-thaw stability, shearing resistance, and acid tolerance of the cross-linked acetylated dual modified starch were studied under different conditions of crosslinking degree and acetyl content. Meanwhile, the granular structure and morphology of the modified starch were analyzed. The results indicated that: after cross-linked acetylated dual modification, the starch had a distinct birefringence and granular structure, along with the creation of new carbonyl groups. The low degree of crosslinking and high acetyl contents were beneficial to the viscosity, which was significantly increased at both low and high temperatures. Moreover, the freeze-thaw stability of CES was elevated sharply after five cycles. In addition, CES displayed increased shear and acid tolerance compared to the original waxy maize, and their lowest differences between waxy maize and CES were only 0.62% and 0.59%, respectively. In summary, a novel method for starch modification was provided, and the synthesized CES was suggested to have exceptional performance for the food industry.

One-Step Synthesis of Cross-Linked Esterified Starch and Its Properties