View
234
Download
1
Category
Preview:
Citation preview
8/2/2019 Starch Phosphate
1/20
STARCHPHOSPHATE
8/2/2019 Starch Phosphate
2/20
Amylograms of commercial starches (Swinkels,1992)
Temperature (OC)
Time (minutes)
Viscositas(Brabender
U
nits)
8/2/2019 Starch Phosphate
3/20
Ester Phosphate in Potato Starch Molecule (Swinkles, 1992)
IIII
22
22 2
~~
8/2/2019 Starch Phosphate
4/20
CHEMICAL MODIFICATION IN NATIVE STARCH
Monoesterified phosphate groups (0.20.4% w/w) detected
in potato starch(0.20.4% w/w) (Ferbanch, 1904)
Potato starch (Tabata and Hizukuri, 1971):
one phosphorylated glucose residue out of 300 glucose
residues
one-third of phosphate groups at the C-3
two-third at the C-6 position of the glucosyl residue.
Potato starch phosphate high P and mineral (Swinkles,
1992)Canna starch phosphate-Ca (Lii and Chang, 1993)
Cross-linked banana starch (Lii and Chang, 1993)
8/2/2019 Starch Phosphate
5/20
Degree of starch phosphorylation correlated positively tolong amylopectin chains (Blennow et al., 1998).
Starches extracted from different plant species are
almost all phosphorylated (Blennow et al., 2000) .
Starch-bound phosphate undetectable or present in
minute amounts in cereal storage starches (Blennow et al.,
2000) .
Glycogen also contains esterified phosphate groups (Viks-
Nielsen et al., 2001).
8/2/2019 Starch Phosphate
6/20
Chemical composition, median granule size, and swelling power of representative potato starches
(Noda et al., 2007)Genotype Phosphorus Amylose Median granule size Swelling power
(Year grown) (ppm) (%) (M) at 70C, (g/g)LPS
Schwalbe (04) 361 25.6 39.9 35.4
Sidra (04) 385 25.2 35.9 36.2
Norin No. 2 (04) 376 20.5 35.4 38.4
Koniku No. 4 (04) 308 23.3 36.4 41.6
Koniku No. 10 (04) 395 24.3 37.7 46.6
Koniku No. 16 (04) 361 25.5 40.6 49.2
Koniku No. 24 (04) 358 22.4 41.7 43.7
Hokkai No. 58 (04) 371 21.7 34.0 34.0
MPS
Firmula (04) 713 18.4 39.4 46.3Jagakittzu Prapuru(04) 712 23.8 34.6 44.7
Nagasaki Murasaki(04) 716 24.7 37.3 42.5
Parnassia (04) 712 23.7 41.2 52.0
V-2 (04) 713 23.5 33.1 42.8
Hokkai No. 5 (04) 714 20.6 31.3 54.2
Hokkai No. 40 (04) 711 21.3 36.1 62.1
86092-9 (04) 716 20.3 40.5 42.9
90056-12 (04) 716 22.9 28.5 49.2HPS
Atlantic (04) 1129 21.8 40.6 62.2
I-853 (04) 1110 22.7 42.6 62.2
P10167-2 (04) 1244 18.2 36.8 69.4
Wouseon (04) 1177 22.7 29.9 78.8
Chokei No. 115 (04) 1121 20.4 34.2 73.6
Inca Red (03) 1206 26.2 26.6 45.1Touya (03) 1117 20.1 29.7 53.9
8/2/2019 Starch Phosphate
7/20
Phosphorus content, median granule size, peak viscosity and breakdown
of tuber and root starches (Noda et al., 2008)
No. Phosphorus content Granule size Peak viscosity Breakdown
ppm m RVU RVU
1 753 39.1 320 174
2 533 33.8 279 147
3 812 31.6 354 207
4 538 33.0 257 133
5 954 38.3 374 238
6 918 39.0 423 295
7 501 39.5 281 157
8 850 39.0 348 219
9 986 29.8 401 265
10 669 43.1 287 156
11 649 39.1 306 185
12 1118 29.7 391 24613 894 31.2 310 174
14 670 32.7 240 89
15 779 31.9 341 198
16 840 39.7 285 161
1-26 potato starch, 27-29 sweet potato starch, 30 cassava starch, 31 yam starch
8/2/2019 Starch Phosphate
8/20
Phosphoruscontent, median granule size, peak viscosity and breakdown
of tuber and root starches (continued)
No. Phosphorus content Granule size Peak viscosity Breakdown
ppm m RVU RVU
17 541 34.1 193 84
18 599 44.4 241 140
19 947 39.0 270 157
20 841 38.0 302 199
21 416 34.4 157 6322 625 44.7 233 133
23 656 41.5 312 199
24 900 22.5 263 141
25 992 14.4 206 74
26 1050 14.0 215 79
27 138 16.0 45 2
28 113 16.3 48 2
29 231 19.4 40 6
30 97 15.7 45 12
31 166 22.8 87 4
1-26 potato starch, 27-29 sweet potato starch, 30 cassava starch, 31 yam starch
8/2/2019 Starch Phosphate
9/20
1-26 potato starch, 27-29 sweet potato starch, 30 cassava starch, 31 yam starch
Enzymatic digestibility in raw and gelatinized starches prepared from tuber and root crops.
The HR was calculated from the released glucose after 2 h of incubation with pancreatin,
amyloglucosidase, and invertase (Noda et al., 2008).
8/2/2019 Starch Phosphate
10/20
% DP (n mol/mg starch) (RVU)
Dianella control 1 20.7e 26.8* 15.6f 275.93g
Kuras control 23.1d 27.4 14.0f 251.50ij
Dianella control 2 20.9e 26.8 15.1f 262.21hi
Dianella H944-3.1 34.3b 30.0 51.6a 433.00b
Dianella H944-3.1B 32.6b 30.1 52.4a 526.38a
Dianella H944-3.3 27.9c 29.0 42.5c 418.73c
Dianella H944-6.1 27.7c 28.7 36.9d 400.34d
Dianella H944-14.5 36.6a 29.7 53.8a 315.96f
Dianella H944-14.5B 36.4a 29.5 47.1b 52.75m
Dianella H944-15.1 28.2c 29.1 41.9c 385.42e
Dianella H926-28.4A 23.9d 25.1 2.2g 92.38k
Dianella H924-14.3 23.0d 25.8 2.2g 75.58l
Dianella H926-28.4B 23.5d 25.4 2.1g 66.09l
Kuras S11-51.1 1.3g 26.6 21.2e 2 44.38j
Dianella A4-9.6 9.0f 27.7 17.2f 2 72.67gh
Genetic modification and starch molecular composition of potato samples
(Wickramasinghe et al., 2008)
Line Amylose Amylopectin G6P Peak Viscosity
8/2/2019 Starch Phosphate
11/20
Relationship between G6P content and enzyme digestibility of raw starch by Rhizopus
glucoamylase in transgenic potatoes and their parents (Wickramasinghe et al., 2008)
8/2/2019 Starch Phosphate
12/20
Hydrolysis extent (%) of the experimental tuberand root starches by successive action
of Termamyl120L, Bacillus licheniformis -amylase and glucoamylase (Absar et al., 2009)
Sample no. Phosphorus Termamyl 120L Bacillus licheniformis Glucoamylase
(ppm) -amylase
HPS 4 986 28 60 95
5 956 34 66 97
6 850 36 65 97
7 918 30 62 97
8 992 36 68 98
9 900 36 68 97
11 847 46 70 100
12 825 46 71 100
15 812 36 64 96
17 878 40 71 99
18 1132 32 66 96
19 887 30 65 96
20 874 34 64 9621 901 30 61 95
22 808 32 62 97
29 925 28 64 95
31 827 38 65 97
34 822 33 65 98
35 818 33 60 96
8/2/2019 Starch Phosphate
13/20
Hydrolysis extent (%) of the experimental tuber and root starches by successive action of Termamyl
120L, Bacillus licheniformis -amylase and glucoamylase (continued)
Sample no. Phosporous Termamyl 120L Bacillus licheniformis Glucoamylase
-amylaseMPS 1 501 42 69 98
2 533 43 70 983 538 40 69 97
10 673 35 69 98
13 599 44 72 99
14 541 48 70 99
16 753 42 66 97
23 528 42 68 99
24 772 40 66 9925 613 38 66 98
26 572 35 71 100
27 573 44 71 99
28 678 38 74 99
30 572 38 67 98
32 709 38 69 98
33 756 32 64 98
36 500 39 72 99SP 37 156 48 70 99
38 231 44 68 99
39 172 44 66 99
40 209 38 72 99
CS 41 97 43 70 100
42 81 42 68 100
43 105 35 64 99Yam 44 166 40 71 99
8/2/2019 Starch Phosphate
14/20
Phosphorylation
Monostarch phosphateEsterification with ortho-phosphoric acid, or
sodium or potassium ortho-phosphate, or sodium tripolyphosphate
Distarch phosphateEsterification with sodium trimetaphosphate orphosphorus oxychloride
Phosphated distarch phosphateCombination of treatments for
monostarch phosphate and Distarch phosphate
8/2/2019 Starch Phosphate
15/20
MONOSTARCH PHOSPHATE
O
With Orthophosphate StOH + NaH2PO4/Na2HPO4 StO-P-ONaOH
DISTARCH PHOSPHATE (CROSS-LINKED STARCH)
O O
NaOH
With POCl3 StOH + P ----- StO-P-OSt
Cl Cl Cl ONa
O
NaOH
With STMP StOH + Na3P3O9 ----- StO-P-OStONa
8/2/2019 Starch Phosphate
16/20
RVA viscograms of native and modified rice starch prepared by the reaction of native rice starch with 1%
STMP of various reaction time with 27% moisture content at pH 9.5, 120OC. (A) native rice starch (B) 7.5 min,
(C) 15 min, (D) 30 min, (E) 60 min, (F) 120 min (Deetae etal., 2008).
8/2/2019 Starch Phosphate
17/20
RVA viscograms of native and modified rice starches prepared by the reaction with 4% STPP by various
reaction time with 27% moisture content at pH 9.5, 120 C. (A) native rice starch, (B) 7.5 min, (C) 15 min, (D)
30 min, (E) 60 min, (F) 120 min (Deetae etal., 2008).
8/2/2019 Starch Phosphate
18/20
RVA viscograms of native and modified rice starches prepared by there action with combination of 1%
STMP and 4% STPP by various reaction time with 27% moisture content at pH9.5, 120 C. (A) native
rice starch, (B) 7.5min, (C) 15min, (D) 30 min, (E) 60min, (F) 120min (Deetae etal., 2008).
8/2/2019 Starch Phosphate
19/20
Native rice starch 28.862.16c 22.262.40d 10.612.76e 1.251.36f 1.310.64f
1% STMP and 4% STPP 5.915.36c 3.712.10cd 4.082.14c 4.061.17c 22.220.99cd
1% STMP 33.473.04c 23.013.65d 13.843.24e 5.041.83f 2.720.10g
4% STPP 16.861.21c 16.261.09c 11.460.32d10.012.42d 7.313.66d
Percent syneresis of 8% native and selected modified rice starch pastes frozen at -14 C for
22 h and thawed at30 C for 5 freeze-thawc ycles (Deetae etal., 2008).
Starch modified with (%) Syneresis
(reaction time 120 min) Cycle 1 Cycle 2 Cycle 3 Cycle 4 Cycle 5
8/2/2019 Starch Phosphate
20/20
Recommended