Effects of ultrasonic and chemical dual modification treatments on the structural, and properties of cornstarch

This study aimed to explore the changes in the structural and functional properties of cornstarch modified by oxidation, esterification, and cross-linking under ultrasonic pretreatment. FT-IR and XRD characteristic peaks revealed successful access to chemical functional groups. Both ultrasonic and the three chemical treatments eroded the surface of starch granules, reducing their particle size and increasing their RC. Meanwhile, the destruction of the granules was further enhanced by the dual modification treatments. The ultrasonic pretreatment synergized and improved the swelling power, solubility, and translucency of all three chemical treatments. Further, it improved the poorer freeze-thaw stability of cross-linked starch, resulting in a lower water precipitation rate. In addition, both ultrasonic and chemical treatments significantly decreased RDS and SDS, and increased RS content. The ultrasonic–chemical dual modification had a synergistic effect on in vitro digestibility, resulting in a further increase in RS. In conclusion, this study provided ideas for developing new starch modification technology and deep processing of cornstarch, expanding its application areas and thus meeting the different needs of starch-based products.