Enhancement of Starch Gel Properties Using Ionic Synergistic Multiple Crosslinking Extrusion Modification

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 Ca2+ 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.