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Highly Phosphorylated Starch
Author(s) -
Marusza Krzysztof,
Tomasik Piotr
Publication year - 1991
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19910430208
Subject(s) - starch , chemistry , phosphoric acid , moiety , hydrolysis , pyridine , benzene , phosphate , organic chemistry , phosphorylation , biochemistry , polymer chemistry , food science
Heating of potato starch with P 2 O 5 in either benzene or pyridine provides the formation of starch phosphates of high degree of substitution. In the most phosphorylated samples each glucose unit carries one moiety of phosphoric acid. The esterification is cross‐linking in its character. Their preparations readily hydrolyse when exposed to the atmospheric moisture. Gels of phosphorylated starch have lower viscosity than gels of unprocessed, untreated starch. Both applied solvents act not as the reaction medium but they also deteriorate the starch matrix.