Preparation and properties of phosphate starches from tuberous roots

Leonel, Magali; Del, Marília Sbragia; Santos, Thaís Paes Rodrigues dos; Franco, Célia Maria Landi

doi:10.1016/j.ijbiomac.2021.05.045

Cited by 17 publications

(7 citation statements)

References 44 publications

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“…This indicated that appropriate amounts of PFXL could effectively delay the staling of steamed bread. PFXL had a good hydrophilicity and water holding capacity due to the hydrophilic groups (Leonel et al ., 2021), which altered the gluten network and gluten‐starch interactions in the dough system. As a result, it could combine with starch in the dough through hydrogen bonding to form a more stable complex that enhance the ability to bind water (Cao et al ., 2021).…”

Section: Resultsmentioning

confidence: 99%

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Effect of phosphorylated long‐chain inulin on the dough rheology and steamed bread quality

Zhao

Luo

Yue

et al. 2022

Int J of Food Sci Tech

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Summary Long‐chain inulin is found to damage the quality of flour products even at low addition amounts due to its molecular structure. The purpose of this study is to investigate the effect of modified long‐chain inulin on the properties of the dough and steamed bread. The rheological properties of dough, as well as the structure, moisture distribution and retrogradation enthalpy of the steamed bread, were evaluated with a rheometer, a texture analyser, low‐field nuclear magnetic resonance and a spectrometer differential scanning calorimetry, respectively. The results showed that the phosphorylation of long‐chain inulin (PFXL) addition in wheat flour could decrease the G′ and G′′ of the dough, which exerted different effects depending on the substitution level. The addition of PFXL (≤5.0%) contributed to a uniform crumb with well‐distributed cells of steamed bread. During the storage of steamed bread, PFXL slowed down the retrogradation process, especially at 5% of substitution level. In conclusion, the phosphorylation of long‐chain inulin is an effective method to broaden its potential applications such as improving the nutritional and textural quality of steamed bread.

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Section: Resultsmentioning

confidence: 99%

“…Phosphorylation is a common method in the modification of starch and other polysaccharides, in which hydroxyl groups of polysaccharides are partially replaced by phosphate groups (Leonel et al ., 2021). Phosphorylated starch exhibits good adhesive properties, as well as excellent emulsification and stability capacity.…”

Section: Introductionmentioning

confidence: 99%

Effect of phosphorylated long‐chain inulin on the dough rheology and steamed bread quality

Zhao

Luo

Yue

et al. 2022

Int J of Food Sci Tech

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“…[9] It occurs during phosphorylation, often carried out by using phosphoryl chloride (POCl 3 ), sodium trimetaphosphate (STMP), sodium tripolyphosphate (STPP), or their mixtures (STMP/STPP). [10][11][12] The starches used are generally derived from corn, potato, barley, wheat, and rice. [13,14] The main objective of modifying polysaccharide chains is to eliminate certain defects in products derived from starch such as texture, dough stability, and heat resistance [15,16] but also to obtain products with various properties: gelation, ion exchange resins, complexing agents, [17] fire retardants [18] and even intrinsic antitumor activity.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Obtaining and Microstructural Study of a Multifunctional Highly Phosphorylated Starch

Azeroual,

Belfkira,

Wattati

et al. 2023

Starch Stärke

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We phosphorylated the starch by a method that we used for kraft fibres. Energy dispersive x‐ray (EDX) analysis shows that this product contains 20% phosphorus and 9% nitrogen. The corresponding degrees of substitution, on the anhydroglucose repeating unit (AGU), by phosphorus‐containing (DSP) and nitrogen‐containing (DSN) groups are 2.32 and 1.38 respectively. The various conventional microstructural characterization techniques (13C and 31P NMR, ATR‐FTIR), indicate the existence of several functional groups simply linked or acting as bridges between the chains. The insolubility of the product confirms the existence of bridging and cross‐linking of the phosphorylated product. The degree of charge (4446 mmol/kg), determined by potentiometry, is lower than that calculated theoretically (6617 mmol/kg). This is due to a transformation of the phosphate groups (‐O‐PO3H2) into (‐O‐PO3H‐) forming inter‐chain bridges. Water retention is lower than for linear polar polymers (acrylamides). It is due to cross‐linking that prevents chain expansion. The viscosimetric increment varies very little with concentration, indicating that we are dealing with particles made up of highly cross‐linked polysaccharide chains, whose hydrodynamic volume expansion is strongly restricted. The thermogravimetric study, mass loss as a function of temperature, generates levoglucosan as the majority product. It indicates the persistence of AGU despite modification reactions. All the results point to a highly charged, insoluble and cross‐linked product, making microstructural studies extremely difficult. However, by pooling all the data, we were able to propose an approximate structure. Application tests as a fertilizer, adsorbent, flame retardant, water retainer and gelling agent were conclusive.This article is protected by copyright. All rights reserved

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“…The introduction of phosphate groups into starch chains leads to repulsion between the phosphate groups on adjacent chains and elevates hydration. Therefore, increasing the phosphorylation degree can alter the physicochemical properties of starch, even when the degree of substitution (DS) is very low [ 7 , 8 ]. Nevertheless, the effect of this modification is highly dependent on the source of starch and the reaction conditions.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2022

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Chestnut is popular worldwide for its unique flavor, high eating quality and nutrition. Here, we evaluated the influence of phosphorylation and acetylation on the structural, physicochemical and functional properties of chestnut starch. Scanning electron micrographs showed the agglomeration of starch granules and the appearance of numerous dents on the starch granule surface under phosphorylation and acetylation. X-ray diffractograms confirmed that the modification treatments did not affect the C-type crystal pattern, but reduced the relative crystallinity of the chestnut starch, particularly phosphorylation. Moreover, modification improved the paste transparency of the starch. Differential scanning calorimeter analysis revealed that the gelatinization temperature and enthalpy of the starch decreased with the increasing substitution degree, particularly in phosphorylated starch. The Rapid Visco Analyser analysis demonstrated that phosphorylation could greatly improve the pasting properties of chestnut starch. In addition, phosphorylated and acetylated starch had a smaller amount of slowly digested starch and a larger amount of resistant starch relative to native chestnut starch. In conclusion, the functional and physicochemical properties of chestnut starch can be significantly improved through phosphorylation and acetylation, demonstrating its great application potential as a food additive.

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Preparation and properties of phosphate starches from tuberous roots

Cited by 17 publications

References 44 publications

Effect of phosphorylated long‐chain inulin on the dough rheology and steamed bread quality

Effect of phosphorylated long‐chain inulin on the dough rheology and steamed bread quality

Obtaining and Microstructural Study of a Multifunctional Highly Phosphorylated Starch

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

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