The surface modification mechanism of cross-linking and acetylation will provide the theoretical basis for industrial production of cross-linked starch, acetylated starch, and cross-linked acetylated starch. For the surface modification, the cross-linking degree was better evaluated by the surface hydroxyl group numbers than the conventional sedimentation volume method. The development of cross-linked acetylated high amylose corn starch as a new additive will further enlarge the application of high amylose corn starch in food, textile, medicine, and so on.
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