Premium
Influence of the naturally occurring phosphate esters on the crystallinity of potato starch
Author(s) -
Muhrbeck Per,
Eliasson AnnCharlotte
Publication year - 1991
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740550103
Subject(s) - amylopectin , enthalpy , phosphate , chemistry , crystallinity , starch , retrogradation (starch) , organic chemistry , food science , biochemistry , thermodynamics , crystallography , amylose , physics
The gelatinisation enthalpy of native potato starch, as measured by DSC, as observed to decrease ith increased natural phosphorylation of the amylopectin. The phosphate esters bound to the C‐6 carbons clearly reduced the gelatinisation enthalpy, hereas the phosphate esters bound to C‐3 carbons took little or no part in this reduction. Retrograded starch samples ere also studied, in order to find a corresponding relationship beteen the degree of phosphorylation and the recrystallisation enthalpy. These results ere less convincing, but the phosphate esters did tend to increase the retrogradation enthalpy independent of the phosphorylation site.