Physicochemical properties of native and phosphorylated pumpkin starch

Abstract

The aim of the study was to analyse the effect of the temperature and duration of modification on the physicochemical properties of phosphorylated pumpkin starch. Pumpkin starch is a potential source of starch without gluten and with a low level of radicals. Starch with optimal properties for food technology and food products can reduce the daily intake of additives with food products and reduce the costs of food production. The native and phosphorylated starches were characterized for their chemical compositions, water solubility index, water binding capacity, pasting properties, susceptibility to retrogradation and colour parameters. The results demonstrated that the conditions of the modification process influenced the physicochemical properties of phosphorylated starch. The phosphorylated starches contained 17.4-19.7% of amylose and 0.295-0.519% of phosphorus, but the lengthened time of modification at 145°C did not caused a higher phosphorus content. The solubility in water was from 8.81 to 43.17% and depended on the temperature and time of modification. The peak viscosity and final viscosity ranges were 288-586 and 274-817 mPa Á s, respectively. The results demonstrated that increasing the temperature of esterification reduces the viscosity of the obtained samples and weakens the tendency to retrogradation. A significant linear correlation between the physicochemical properties and the parameters of the pasting characteristic was found.

Influence of Phosphorylation and Acetylation on Structural, Physicochemical and Functional Properties of Chestnut Starch

“…The amylose contents of chemically modified starch varied between 9.55% and 20.86%, and the values were significantly lower than that of native starch. Phosphorylation and acetylation were found to have similar effects on the content of amylose in starch in previous research [ 36 ]. In this study, acetylation resulted in a higher amylose content in chestnut starch than phosphorylation.…”

Effect of Esterification Conditions on the Physicochemical Properties of Phosphorylated Potato Starch

“…The turbidity of the 2% ( w/w ) pastes was measured using the Jacobson et al [ 10 ] using our own method of modification [ 14 ]. Starch dispersions prepared in deionized water using a mechanical overhead stirrer.…”

“…Among the modifications allowed by law for food products, the modifications that are very interesting are phosphorylation [ 12 , 13 , 14 ], new esterification methods using octenyl succinic acid anhydride (OSA) [ 15 , 16 ], and the enrichment of native and modified starches with mineral ions to increase the proportion of mineral compounds in the diet [ 13 , 15 , 17 ].…”

Effects of synergistic modification with enzymatic hydrolysis and phosphorylation on functional and structural properties of ovalbumin

“…The gel strength of HP‐OVA reached 783 g when kept in storage for 3 d, which increased by 180 g than that of OVA. It might be that the gel strength was obtained from protein to protein cross‐links between phosphate groups and of amino acids (Roznowski, Przetaczek‐Roznowska, & Boba, 2017). To sum up, the OVA by enzymatic hydrolysis and phosphorylation effectively improved the gel properties of OVA, which was conducive to the processing of special functional food.…”