The physical and adsorption properties of different modified corn starches

In order to improve the physical and adsorption properties of native corn starch, porous starch was prepared. Furthermore, dual-modification of starches - enzyme hydrolyzed starch followed by cross-linking as well as enzyme hydrolysis upon cross-linking was explored. The results suggested that enzyme hydrolyzed starch followed by cross-linking was significantly different from enzyme hydrolysis upon cross-linking. The granular specific surface area of the dual-modified starches was more than thousand orders of native corn starch. Crosslinked starch phosphates and enzyme hydrolyzed starch followed by cross-linking had higher gelatinization temperature than porous starch and cross-linked starch followed by enzyme hydrolysis. The H of crosslinked starch phosphates and dual-modification of starches were larger than that of native corn starch and porous starch, which indicates that the cross-linking strengthens the starch granules and hence more energy is required for disruption. The absorption capacities of enzyme hydrolyzed starch followed by cross-linking and enzyme hydrolysis upon cross-linking were 5 times more than that of native corn starch, crosslinked starch phosphates and porous starch. Overall, it is concluded that the combination of cross-linking and enzyme hydrolysis is a favorable approach to increase the mechanical strength and adsorptive capacity of porous starches.