Badania nad fosforanami skrobiowymi o niskim stopniu podstawienia fosforem

Teresa Fortuna


Properties of mono- and distarch phosphates were investigated according to the degree of substitution of phosphorus and to the origin of initial (non-treated) starch. It was observed that as the degree of phosphorus substitution increased monostarch phosphates displayed higher water binding capacity and water solubility as well as lower viscosity of water pastes in relation to initial starch and blank tests. Monostarch phosphates of various origin obtained from potato, wheat, rye, triticale, maize and waxy-maize starches are characterized by higher water binding capacity and water solubility both at 25°C and 60°C, lower temperature of pasting and lower viscosity values in relation to initial starches. Utilizing ion-exchange capacity of monostarch phosphates it was possible to obtain their hydrogen forms, which we¬re characterized by a higher water binding capacity and water solubility, higher reducibility and very low viscosity in relation to initial phosphates. Moreover, these forms displayed autohydrolysing activity, depending on hydrolysis of glucosidic linkages in starch chain, and also on ester-linkage of ophosphoric acid. This fact is manifested by an increased reducibility, release of phosphorus and decreased absorption of starch-iodine complex, and the results of analyses of carbo¬hydrate composition obtained by the high preassure liquid chromatography. Research on starch phosphates has shown that with a decrease in the degree of substitution of phosphorus, the water binding capacity and water solubility at 90°C as well as viscosity of their pastes are also reduced. In all cases the blank tests displayed lower contents of bonded phosphorus with respect to initial starch. This decrease is caused by hydrolysis of phosphoric linkages in the alkaline medium. Distarch phosphates depending on the origin of initial starch differ in the level of bonded phosphorus, reducibility, water binding capacity and characteristics of pasting. Distarch phosphate obtained from potato starch displays lower reducibility, higher water binding capacity and viscosity of water pastes then distarch 'phosphates from cereal starches. The tested hydrogen forms of distarch phosphates were characterized by higher reducibility, higher water binding capacity and water solubility, lower boundary viscosity and pH value in relation to initial distarch phosphates. During the process of autohydrolysis of hydrogen forms of distarch phosphates, a release of phosphorus and decrease of maximum absorption of starch-iodine complex were observed. Becouse of low concentration of hydrogen ions this autohydrolysis is going on in a different way than hydrogen forms of monostarch phosphates. As the result of this less short carbohydrate chains is formed.
Other language title versionsStudies on starch phosphates with a low degree of phosphorus substitution
Book typeMonograph
Author Teresa Fortuna (FoFT)
Teresa Fortuna,,
- Faculty of Food Technology
PublisherUniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie, MNiSW [80]
Publishing place (Publisher address)Kraków
Issue year1994
Book series /Journal (in case of Journal special issue)Zeszyty Naukowe Akademii Rolniczej im. H. Kołłątaja w Krakowie. Rozprawy, ISSN 1233-4189, (0 pkt)
Publication size in sheets6.25
Languagepl polski
Score (nominal)20
Citation count*5 (2016-02-21)
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