Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo PC 18610-307, Brazil.
Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo PC 18610-307, Brazil.
Int J Biol Macromol. 2021 Jul 31;183:898-907. doi: 10.1016/j.ijbiomac.2021.05.045. Epub 2021 May 7.
The diversification of raw materials in the starch industries is a current strategy. However, the production of native starches does not meet market demand, and it is essential to expand the knowledge about chemical modifications in the same production line for different sources of starch. Phosphate starches are one of the most abundantly produced and widely used chemically modified starches. However, the effects of this modification may vary with the starch source and the reaction conditions. In this study, arrowroot, cassava and sweet potato starches were modified with sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) mixture under same conditions. The reaction time ranged from 7.5 to 120 min. Unmodified and modified starches were analyzed for phosphorus, amylose, morphology, X-ray diffraction pattern, crystallinity, swelling power, solubility, pasting and thermal properties. Phosphorus content linked to the starches increased with the reaction time, which affected the physicochemical properties of the three starches. The changes were more significant in all reaction times for cassava starch, followed by arrowroot. Due to its intrinsic characteristics, longer reaction times were necessary for more significant changes in sweet potato starch. Regardless of the starch source, as the reaction time increased, the average starch granule diameter, swelling power, solubility and peak viscosity increased. There was a decrease in setback in the longer reaction times for cassava and arrowroot starches. The changes in the reaction times allowed obtaining phosphate tuberous starches with different properties which can meet the demands of the food and non-food industries.
淀粉工业的原料多样化是当前的一项策略。然而，天然淀粉的产量无法满足市场需求，因此必须在同一生产线上扩展对不同来源淀粉的化学改性的知识。磷酸淀粉是产量最多、应用最广泛的化学改性淀粉之一。然而，这种改性的效果可能因淀粉来源和反应条件而异。在这项研究中，箭根薯、木薯和甘薯淀粉在相同条件下用三偏磷酸钠（STMP）/三聚磷酸钠（STPP）混合物进行改性。反应时间从 7.5 分钟到 120 分钟不等。未改性和改性淀粉的磷、直链淀粉、形态、X 射线衍射图谱、结晶度、溶胀能力、溶解度、糊化和热性质进行了分析。与淀粉结合的磷含量随着反应时间的增加而增加，这影响了三种淀粉的物理化学性质。在所有反应时间下，木薯淀粉的变化更为显著，其次是箭根薯。由于其固有特性，在甘薯淀粉中需要更长的反应时间才能发生更显著的变化。无论淀粉来源如何，随着反应时间的增加，淀粉颗粒的平均直径、溶胀能力、溶解度和峰值黏度都会增加。在较长的反应时间下，木薯和箭根薯淀粉的回生值下降。通过改变反应时间，可以获得具有不同性能的磷酸块茎淀粉，以满足食品和非食品工业的需求。
