The functionalization of waxy corn starch (WCS) was better realized by combing the cross-linking of epichlorohydrin with oxidation of sodium periodate. The results indicated that the cross-linking had a greater influence on the retrogradation than the oxidation, and the oxidation worsened the freeze–thaw stability of WCS. Both cross-linking and oxidation could ameliorate the alkali and acid resistance of WCS, and enhanced its heat stability. Cross-linking weakened the absorption peak of the –OH groups according to FTIR and had a small influence on the crystalline configuration of WCS belonging to a typical A-type structure, whereas the oxidation almost entirely damaged the particle structure. After the cross-linking, the tiny pits with a diameter of around 1 μm only appeared on sides of WCS granules, and proving that the cross-linking was very unevenly completed on some of WCS particles. The pasting curve of WCS was obviously different from those of its derivatives. The combination of oxidation and cross-linking could effectively decrease the setback of WCS.

通过将表氯醇的交联与高碘酸钠的氧化结合，可以更好地实现蜡质玉米淀粉（WCS）的功能化。结果表明，交联比氧化对回生的影响更大，并且氧化恶化了WCS的冻融稳定性。交联和氧化均可改善WCS的耐碱性和耐酸性，并增强其热稳定性。根据FTIR，交联削弱了–OH基团的吸收峰，并且对属于典型A型结构的WCS的晶体构型影响很小，而氧化几乎完全破坏了颗粒结构。交联后，直径约1μm的微小凹坑仅出现在WCS颗粒的侧面，并证明在某些WCS颗粒上交联非常不均匀。WCS的粘贴曲线与它的派生曲线明显不同。氧化和交联的结合可以有效降低WCS的挫折。