School of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea.
Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
Int J Biol Macromol. 2020 Dec 15;165(Pt A):857-864. doi: 10.1016/j.ijbiomac.2020.09.245. Epub 2020 Oct 3.
Maize, rice, and potato starches were dispersed with phytate at pH 7, 9, and 11, and were subjected to dry-heating at 130 °C for 12 h. The residual phosphorus content and structural characteristics revealed that the treatment resulted in starch phosphorylation. Further, pasting viscosity, clarity, solubility, and swelling power were analyzed to determine the physicochemical properties of the phosphorylated starch. These heat-treated starches retained phosphorus mainly in the form of monostarch monophosphate. Phosphorylation increased the peak viscosity and decreased the pasting temperature in maize and rice starches, but not in potato starch. Paste clarity, solubility, and swelling power were also increased in phosphorylated maize and rice starches. Phosphorus content, paste clarity, solubility, and swelling power were the highest at pH 7, but the maximum paste viscosity was at pH 9. These results indicate that phytate can be used for starch phosphorylation, with the reaction efficiency based on the botanical source of the starch and the reaction pH.
玉米淀粉、大米淀粉和土豆淀粉在 pH 值为 7、9 和 11 时用植酸分散，并在 130°C 下干燥加热 12 小时。残余磷含量和结构特征表明，该处理导致淀粉发生了磷酸化。进一步分析糊化黏度、澄清度、溶解度和溶胀力，以确定磷酸化淀粉的物理化学性质。这些经热处理的淀粉主要以单淀粉单磷酸酯的形式保留磷。磷酸化增加了玉米和大米淀粉的峰值黏度，并降低了糊化温度，但对土豆淀粉没有影响。磷酸化的玉米和大米淀粉的糊化澄清度、溶解度和溶胀力也有所提高。在 pH 值为 7 时，磷含量、糊化澄清度、溶解度和溶胀力最高，但最大糊化黏度出现在 pH 值为 9 时。这些结果表明，植酸可用于淀粉磷酸化，其反应效率取决于淀粉的植物来源和反应 pH 值。
