Effects of alkaline treatment on the structure of phosphorylated wheat starch and its digestibility

Level and position of substituents in cross-linked and hydroxypropylated sweet potato starches using nuclear magnetic resonance spectroscopy

“…The levels of DSMP indicate that only half of the phosphorus formed the cross-links, and that the other half of phosphorus only resulted in MSMP. This is consistent with observations for wheat starch treated with STMP in alkali (Sang et al, 2010). The pH in the cross-linking reaction as described by Lack et al (2007) determines the ratio of methyl glucopyranoside phosphate diester to phosphate monoester.…”

“…The single peak at 3.5 ppm was assigned to monostarch monophosphate substituted to O-6 of a glucose residue (Lim et al, 1994). The peak centred at 4.4 ppm was assigned to MSMP substituted at the O-3 position of glucose (Sang, Seib, Herrera, Prakash, & Shi, 2010). The split of signal is probably due to the presence of different chain lengths of phosphorylated dextrins.…”

Study of octenyl succinic anhydride-modified waxy maize starch by nuclear magnetic resonance spectroscopy

“…The protons on the OS chains are perturbed by differences in backbone structure of the maltodextrins and by the different positions of substitution on any one of those maltodextrins, so the 1 H-signals on the different OS substituents do not coincide. Peak broadening was also observed in 31 P signals of dextrins prepared from phosphorylated wheat starches (Sang, Seib, Herrera, Prakash, & Shi, 2010). It is also interesting to note that the peak (≈5.38 ppm) for the anomeric proton of internal ␣-1,4-linkages became broader as the level of OSA substitution increased (Fig.…”

Effect of Cross-Linking on Selected Properties of Pea (Pisum Sativum) Starch

“…Ponadto badania 31 P NMR sieciowanej skrobi pszennej przeprowadzone przez Sang i wsp. [36] wskazują, że po modyfikacji TMF w skrobi oprócz estrów diskrobiowych powstawać mogą również monofosforany. Po potraktowaniu tych skrobi wodorotlenkiem sodu (pH 12) hydrolizie ulegają monofosforany, czemu towarzyszy niewielki wzrost strawności.…”