A method for improving dispersion of starch nanocrystals in water through crosslinking modification with sodium hexametaphosphate

To improve disperibility in water starch nanocrystals (SNC) obtained from the acid hydrolysis of waxy maize starch were modified through crosslinking by using sodium hexametaphosphate (SHMP) in water at temperatures below the gelatinization temperature of starch. Fourier transform infrared spectroscopy, swelling degree and X-ray diffraction were used to characterize the crosslinking modification of SNC. It was found that the crystalline structure of SNC was preserved after the crosslinking. The modification significantly improved the dispersion of SNC in water so that stable and uniform SNC aqueous suspension could be formed.