TY - JOUR
T1 - Phytate-mediated phosphorylation of maize, rice, and potato starches at different pH conditions
AU - Jang, Ho Seok
AU - Lee, Jihyun
AU - Lee, Hyeon Jeong
AU - Park, Eun Young
N1 - Funding Information:
This research was supported by a National Research Foundation of Korea (NRF) grant funded by the Korean government ( NRF-2018R1C1B6002974 ).
Publisher Copyright:
© 2020
PY - 2020/12/15
Y1 - 2020/12/15
N2 - 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.
AB - 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.
KW - Dry-heating
KW - Phosphorylation
KW - Phytate
KW - Starch
KW - pH
UR - http://www.scopus.com/inward/record.url?scp=85092182209&partnerID=8YFLogxK
U2 - 10.1016/j.ijbiomac.2020.09.245
DO - 10.1016/j.ijbiomac.2020.09.245
M3 - Article
C2 - 33022352
AN - SCOPUS:85092182209
SN - 0141-8130
VL - 165
SP - 857
EP - 864
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
ER -