Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
Carbohydr Polym. 2019 Dec 1;225:115225. doi: 10.1016/j.carbpol.2019.115225. Epub 2019 Aug 20.
Waxy maize and waxy rice starches were subjected to dry heating in the presence of phytic acid at 120 °C for 6 or 24 h under alkaline conditions to induce phosphorylation. Dry heating at 120 °C for 24 h with phytic acid increased the residual phosphorus content of waxy maize and waxy rice starches from 11.5 to 92.9 ppm and from 27.5 to 79.3 ppm, respectively. P Nuclear magnetic resonance (NMR) analysis revealed the presence of monostarch monophosphate in the treated starches. The pasting viscosity of the starches was substantially changed by the phosphorylation, showing increases in peak viscosity, breakdown, and setback viscosity, but decrease in pasting temperature. Paste clarity and swelling power also increased after phosphorylation. Reduced melting temperature and enthalpy were observed for the phosphorylated starches. Thus, phytic acid is an effective reagent for phosphorylating starch to improve its pasting properties.
蜡质玉米淀粉和蜡质稻米淀粉在植酸存在下于 120°C 下进行干法加热 6 或 24 小时，在碱性条件下诱导磷酸化。在 120°C 下用植酸干法加热 24 小时可使蜡质玉米淀粉和蜡质稻米淀粉的残余磷含量分别从 11.5ppm 增加到 92.9ppm 和从 27.5ppm 增加到 79.3ppm。P 核磁共振（NMR）分析表明，处理后的淀粉中存在单淀粉一磷酸酯。磷酸化显著改变了淀粉的糊化粘度，表现为峰值粘度、崩解和回生粘度增加，糊化温度降低。磷酸化后糊的透明度和膨胀力也增加。观察到磷酸化淀粉的熔融温度和焓降低。因此，植酸是一种有效的淀粉磷酸化试剂，可改善其糊化性质。
