Through dual modification of high amylose corn starch (HACS), the surface modification mechanism of cross-linking and acetylation was mainly studied, and their effect on the physicochemical properties of HACS was further investigated. The variation in surface hydroxyl numbers showed that the influence of acetylation on the structure of particles was obviously different from cross-linking. Cross-linking was carried out only on the granule surface, whereas acetylation was finished not only on the surface but also in the interior of grains. Cross-linking could unevenly produce many micropores on the particle surface. The destruction level of HACS granules caused by acetylation was greater than that of cross-linking according to XRD. The surface hydroxyl groups were not distributed evenly on HACS particles. Cross-linking did not improve the freeze-thaw stability of HACS, but acetylation could improve its freeze-thaw stability. The variation in the blue value caused by cross-linking was more than by acetylation. PRACTICAL APPLICATION The surface modification mechanism of cross-linking and acetylation will provide the theoretical basis for industrial production of cross-linked starch, acetylated starch, and cross-linked acetylated starch. For the surface modification, the cross-linking degree was better evaluated by the surface hydroxyl group numbers than the conventional sedimentation volume method. The development of cross-linked acetylated high amylose corn starch as a new additive will further enlarge the application of high amylose corn starch in food, textile, medicine, and so on.

中文翻译：

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交联和乙酰化的表面改性机理及其对高直链玉米淀粉特性的影响

通过对高直链玉米淀粉（HACS）的双重改性，主要研究了交联和乙酰化的表面改性机理，并进一步研究了它们对HACS理化性质的影响。表面羟基数的变化表明乙酰化对颗粒结构的影响明显不同于交联。交联仅在颗粒表面进行，而乙酰化不仅在表面完成，而且在颗粒内部完成。交联会在颗粒表面不均匀地产生许多微孔。根据XRD，乙酰化对HACS颗粒的破坏程度大于交联。表面羟基基团在 HACS 颗粒上分布不均匀。交联并没有提高HACS的冻融稳定性，但乙酰化可以提高其冻融稳定性。交联引起的蓝值变化大于乙酰化引起的变化。实际应用交联和乙酰化的表面改性机理将为交联淀粉、乙酰化淀粉和交联乙酰化淀粉的工业化生产提供理论依据。对于表面改性，通过表面羟基数比传统的沉降体积法更好地评估交联度。交联乙酰化高直链玉米淀粉作为一种新型添加剂的开发，将进一步扩大高直链玉米淀粉在食品、纺织、医药等方面的应用。但乙酰化可以提高其冻融稳定性。交联引起的蓝值变化大于乙酰化引起的变化。实际应用交联和乙酰化的表面改性机理将为交联淀粉、乙酰化淀粉和交联乙酰化淀粉的工业化生产提供理论依据。对于表面改性，通过表面羟基数比传统的沉降体积法更好地评估交联度。交联乙酰化高直链玉米淀粉作为一种新型添加剂的开发，将进一步扩大高直链玉米淀粉在食品、纺织、医药等方面的应用。但乙酰化可以提高其冻融稳定性。交联引起的蓝值变化大于乙酰化引起的变化。实际应用交联和乙酰化的表面改性机理将为交联淀粉、乙酰化淀粉和交联乙酰化淀粉的工业化生产提供理论依据。对于表面改性，通过表面羟基数比传统的沉降体积法更好地评估交联度。交联乙酰化高直链玉米淀粉作为一种新型添加剂的开发，将进一步扩大高直链玉米淀粉在食品、纺织、医药等方面的应用。实际应用交联和乙酰化的表面改性机理将为交联淀粉、乙酰化淀粉和交联乙酰化淀粉的工业化生产提供理论依据。对于表面改性，通过表面羟基数比传统的沉降体积法更好地评估交联度。交联乙酰化高直链玉米淀粉作为一种新型添加剂的开发，将进一步扩大高直链玉米淀粉在食品、纺织、医药等方面的应用。实际应用交联和乙酰化的表面改性机理将为交联淀粉、乙酰化淀粉和交联乙酰化淀粉的工业化生产提供理论依据。对于表面改性，通过表面羟基数比传统的沉降体积法更好地评估交联度。交联乙酰化高直链玉米淀粉作为一种新型添加剂的开发，将进一步扩大高直链玉米淀粉在食品、纺织、医药等方面的应用。通过表面羟基数比常规沉降体积法更好地评估交联度。交联乙酰化高直链玉米淀粉作为一种新型添加剂的开发，将进一步扩大高直链玉米淀粉在食品、纺织、医药等方面的应用。通过表面羟基数比常规沉降体积法更好地评估交联度。交联乙酰化高直链玉米淀粉作为一种新型添加剂的开发，将进一步扩大高直链玉米淀粉在食品、纺织、医药等方面的应用。