Effect of pH on phosphorylation of sago starch

Preliminary Study on the Synthesis of Phosphorylated Mung Bean Starch: The Effect of pH on the Physicochemical and Functional Properties

“…As the pH of the suspension was raised from 6 to 8, the P-content of the products was increased, but for pH > 8, the P-content decreased steadily. This trend was generally in agreement with the results obtained by Muhammad et al [15] working with sago starch. In their research, the P-content of sago starch was increasing until its highest value at pH 9 (P-content = 0.224%) and decreasing at higher Viscosity profile of native and phosphorylated mung bean starch (P-content = 0.084%) solution pH.…”

Synthesis and evaluation of physicochemical properties of cross-linked sago starch

“…It is estimated that about 60 × 10 6 t of sago starch are produced annually in south East Asia [7]. In earlier study some workers have been investigated STPP/STMP mediated phosphorylation of sago starch [8].…”

Physicochemical properties of Pinhão (Araucaria angustifolia, Bert, O. Ktze) starch phosphates

“…Monoesters are traditionally prepared by reacting dry starch with sodium tripolyphosphate or sodium orthophosphate under high temperature (150-160 1C) at pHo7.0 (Lim & Seib, 1993;Paschall, 1964). At pH48.0-10.0 cross-linking reactions are accelerated yielding phosphate diesters (Lim & Seib, 1993;Muhammad, Hussin, Man, Ghazali, & Kennedy, 2000).…”