Starch films always suffer from brittleness and poor wet stability. Besides, numerous reinforcements have enormous limitations. Because of the high reactivity, sugar aldehydes should have substantially improved properties of starch products. However, sugar-aldehydes not only had limited property improvement of starch products but also contained a significant amount of formaldehyde. Various saccharides were oxidized under different conditions to evaluate the generation of formaldehyde and crosslinking performance. Mechanical properties of starch films were controlled by length and concentrations of crosslinkages from formyl-saccharides. Via engineering crosslinkages of formyl-saccharides, tensile strength and breaking elongation of starch films were improved from 7 MPa and 5%–25 MPa and 28 %, respectively. Formyl-saccharide crosslinkages also ensured 93 % weight retention of starch film in water and unchanged cytocompatibility. Less than 2% of crosslinkages formed by formyl-saccharides were damaged at 50 °C for 7 days at various pHs. This work demonstrates that starch films with desirable tensile strength, flexibility, wet stability and cytocompatibility can be developed via structure-controlled formaldehyde-free formyl-saccharide crosslinkages.

淀粉薄膜总是存在脆性和湿稳定性差的问题。此外，众多的增援部队有着巨大的局限性。由于高反应性，糖醛应具有显着改善的淀粉产品特性。然而，糖醛不仅对淀粉产品的性能改善有限，而且还含有大量的甲醛。在不同条件下氧化各种糖类以评估甲醛的产生和交联性能。淀粉膜的机械性能受甲酰糖交联的长度和浓度控制。通过甲酰糖的工程交联，淀粉薄膜的拉伸强度和断裂伸长率分别从 7 MPa 和 5%–25 MPa 和 28% 提高。甲酰糖交联还确保了淀粉膜在水中 93% 的重量保留和不变的细胞相容性。由甲酰糖形成的交联不到 2% 在 50 °C 下在各种 pH 值下持续 7 天被破坏。这项工作表明，可以通过结构控制的无甲醛甲酰糖交联来开发具有理想拉伸强度、柔韧性、湿稳定性和细胞相容性的淀粉薄膜。