starch phosphate

8/2/2019 Starch Phosphate

1/20

STARCHPHOSPHATE


2/20

Amylograms of commercial starches (Swinkels,1992)

Temperature (OC)

Time (minutes)

Viscositas(Brabender

U

nits)


3/20

Ester Phosphate in Potato Starch Molecule (Swinkles, 1992)

IIII

22

22 2

~~


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)


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).


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


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


8/20

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



9/20


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).


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


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)


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


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


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


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


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).


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).


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).


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


20/20

starch phosphate

Documents