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

Abstract

08%. Kelarutan (6,[9][10][11] dan kekuatan mengembang (9,88-11,17 g/g) pada produk pati termodifikasi mengalami peningkatan dibandingkan dengan pati alaminya (kelarutan = 6,06%-b/b, kekuatan mengembang = 8,05 g/g). Fosforilasi juga terbukti dapat meningkatkan viskositas puncak, kejernihan pasta, dan daya serap air/minyak pada produk yang diperoleh.

Synthesis of Phosphorylated Sugar Palm (Aren) Starch Using Low Level Sodium Tripolyphosphate (STPP)

“…The P-content of the products ranges from 0.025-0.129%, while the DS values are accessible in the range of 0.0013-0.0068. Apart from the slightly lower P-content values obtained for products synthesized at lowest STPP intake (0.5 %-w/ w of dry starch), most of the P-content values are still comparable with the results reported previously for (Muhammad et al, 2000), corn/ wheat starch (P content =0.06-0.29%) (Lim & Seib, 1993), and our previous results on mung bean and arrowroot starch (P content =0.045-0.250%) (Nathania et al, 2017;Sugih, et al, 2015). The Pcontent of phosphorylated sugar palm starch products are still far below Food Chemical Codex (FCC) permitted level for food purposes (0.4%) (Committee on Food Chemical Codex, 2003), suggesting that the products are safe for human consumption.…”

“…Swelling power of native sugar palm starch (14.50 g/ g) is higher compared to reported values for arrowroot, mung bean, sweet potato, and corn starch (4.87-11.42 g/g) (Nathania et al, 2017;Stahl et al, 2007;Sugih et al, 2015;Sugih et al, 2016), but lower than swelling power of pinhao starch (26.02 g/ g) (Stahl et al, 2007). Its solubility (7.91 %-w/ w) is again relatively high compared to arrowroot, mung bean, sweet potato, and corn starch (1.669-7.26 %-w/ w) but rather low compared to pinhao starch (22.07 %w/ w) (Nathania et al, 2017;Stahl et al, 2007;Sugih et al, 2015;Sugih et al, 2016). Substitution of starch hydroxyl groups with phosphate significantly improves the swelling power and solubility of sugar palm starch.…”

“…Phosphorylated product with highest DS (0.0068) also has the highest swelling power (24.81 g/ g) and solubility (22.79 %-w/ w), or about 170% and 290% of native sugar palm starch, respectively. These achieved values are much higher compared to reported swelling power and solubility values for other phosphorylated starches (the maximum values are 12.82 g/ g and 14.10 %-w/ w, respectively) (Nathania et al, 2017;Sugih et al, 2015;Sugih et al, 2016), and only slightly lower compared to phosphorylated corn and pinhao starch with significantly higher DS of 0.15 (25.16-25.45 g/ g and 24.21-27.20%-w/ w, respectively) (Stahl et al, 2007).…”

“…Water and oil absorption capacity (WAC and OAC) of native and phosphorylated starch products were measured by weighing starch pastes collected after centrifugation of starch/ water or starch/ oil mixtures prepared at room temperature. Native sugar palm starch has the lowest WAC (0.73 g/g) and OAC (0.55 g/ g) compared to reported values of other types of starch (0.847-10.4 g/ g and 0.572-1.40 g/ g, respectively) (Nathania et al, 2017;Mishra & Rai, 2006;Sugih et al, 2015;Sugih et al, 2016). The presence of phosphate groups significantly increases WAC as well as OAC of sugar palm starch.…”

“…Phosphorylation is a potential chemical modification technique commonly applied to increase the hydrophilicity of starch, resulting in products suitable for food, paper, adhesive, textile, as well as pharmaceutical industries (Solarek, 1986). Results from previous researches showed that phosphorylation technique has been successfully applied to improve the properties of rice, corn, wheat, sago, and mung bean starch (Lin et al, 2009;Lim & Seib, 1993;Muhammad et al, 2000;Nathania et al, 2017). Nevertheless, to the best of our knowledge, no study has been reported on the phosphorylation of sago palm starch.…”