Optimizing the conditions for starch dry phosphorylation with sodium mono- and dihydrogen orthophosphate under heat and vacuum

• Published in: Die Stärke Vol. 52; no. 4; pp. 095 - 100
• Main Authors: Sitohy, M.Z, Labib, S.M, El-Saadany, S.S, Ramadan, M.F
• Format: Journal Article
• Language: English
• Published: Weinheim WILEY-VCH Verlag GmbH 01.06.2000; WILEY‐VCH Verlag GmbH; Wiley-VCH
• Subjects: ALMIDON; ALMIDONES MODIFICADOS; AMIDON; AMIDON MODIFIE; Biological and medical sciences; CALOR; CHALEUR; CHEMISTRY; CHIMIE; Food industries; FOSFATOS; FOSFORO; Fundamental and applied biological sciences. Psychology; General aspects; HEAT; LEBENSMITTELTECHNOLOGIE; METHODE; METHODIK; METHODS; Methods of analysis, processing and quality control, regulation, standards; METODOS; MODIFIED STARCHES; MODIFIZIERUNG; PHOSPHAT; PHOSPHATE; PHOSPHATES; PHOSPHOR; PHOSPHORE; PHOSPHORUS; QUIMICA; SECADO POR VACIO; SECHAGE PAR LE VIDE; STARCH; STSRKE; STSRKECHEMIE; TROCKNUNG; VACUUM DRYING; VAKUUM; WSRME; Phosphorylation; Under vacuum; Heat treatment; Manufacturing process; pH; Starch derivative; Optimization
• ISSN: 0038-9056; 1521-379X
• DOI: 10.1002/1521-379X(200006)52:4<095::AID-STAR95>3.0.CO;2-X

Starch was phosphorylated by reaction with mono- and disodium hydrogen orthophosphate under dry conditions in a vacuum oven at 150-180¦C (800 mbar). Studying the different factors affecting the reaction showed that the optimal conditions for starch phosphorylation in the monoester form were: 3 h reaction time, 160¦C reaction temperature and pH 6. The different types of starch gave different degrees of substitution; and amylose bound a higher amount of phosphate than amylopectin under similar reaction conditions. Both ash content and acidity of the phosphorylated starch products increased proportionally with the increase in the degree of substitution while the pH of the different modified starch products was nearly in the same range (pH 6.55-6.75).