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Effect of the Degree of Phosphorylation on the Crystallinity of Native Potato Starch
Author(s) -
Muhrbeck Per,
Svensson Erik,
Eliasson AnnCharlotte
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.19910431204
Subject(s) - crystallinity , amylopectin , crystallization , starch , phosphorylation , degree (music) , chemistry , crystallography , potato starch , amylose , crystal (programming language) , materials science , biochemistry , organic chemistry , physics , computer science , acoustics , programming language
X‐ray diffraction technique, combined with digital image processing was used to compare the crystallinity of native starch from a number of potato varieties, differing in the degree of phosphorylation. The crystallinity was found to decrease linearily with an increased degree of phosphorylation. Based on earlier observations of the gelatinization enthalpies, it was assumed that the C‐6 phosphates, which have an orientation out of the α‐helices disturb the crystallization of the amylopectin during the starch synthesis. The C‐3 phosphates, which are located in the interior parts of the α‐helices, are not believed to interfere with the crystal structure.