Blending Modification of Corn Native Starch and Cross-linking Starch

[Objective]The research aimed to study re-crystallization characteristics of starch materials.[Method]After the mixture and gelatinization of low corn cross-linking starch,native starch and high corn cross-linking starch as well as water with certain proportion,then freeze-drying was used to prepare the physical cross-linking starch.Finally,the re-crystallization performance of freeze-drying starch were studied based on differential scanning calorimeter and X-ray diffraction analytical instrument.[Result]With the decrease of corn cross-linking starch moisture,DSC peak temperature increased gradually;however,compressive strength increased at first and then decreased with the increasing of cross-linking corn starch.When the content of high corn cross-linking starch achieved 12%,compressive strength of 2 kinds of corn starch reached to the maximum,moreover,when corn native starch was 0.210 MPa,corn cross-linking starch was 0.278 MPa.[Conclusion]The higher the high corn cross-linking starch did not the better the performance,only suitable amount of high corn cross-linking starch,can improved the re-crystallization performance of starch.