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A novel succinylated crosslinked starch was prepared by using ethylene glycol dimethacrylate (EGDMA) as a crosslinker. In this current research, the study was designed to investigate the influence of single and dual chemical modifications on functional, pasting and morphological properties of starch extracted from breadfruit. The extracted starch was chemically modified to produce succinylated (SST) and succinylated-crosslinked starches (SCT). Proximate analysis revealed that following modifications, SST starches retained higher moisture content compared to native starch, while SCT starch had lower moisture content. Crude protein, crude fibre, crude fat and total ash of the native starch reduced following succinylation but increased after crosslinking. Scanning electron microscopy (SEM) revealed that crosslinked granules were not uniformly distributed but formed some aggregates.
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Awokoya et al. (2018) studied this question.
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