Impact of starch phosphorylation and iron(II) and copper(II) ion enrichment on its physicochemical properties

Abstract

This paper analyses the selected physical and chemical properties of potato and corn phosphates modified over different time periods and enriched with minerals. The research dealt with potato and corn starch phosphates developed during the half-and full-hour heating of starch in the presence of hydro-and dihydrophosphates, as well as phosphates enriched with iron or copper ions. The AAS proved that the ion implantation was effective, and that the ion saturation in the phosphates depended on the phosphorylation time. The data prove that the chemical modification of starch and saturation with minerals affect the rheological and thermal characteristics of the samples under examination. The degree and the vector of the transformation depend on the phosphorylation period and the introduced mineral component. An increased modification time resulted in a decrease of the gelatinisation parameters, the pasting properties and the Herschel-Bulkley's model parameter values. The presence of copper or iron ions in the monostarch phosphate contributed to a significant change in the rheological parameters, yet the range of the changes depended on the starch modification time and ions types. The introduction of transitional metal ions were to change the radicals creation mechanism in which the copper and iron ions were involved.

Effect of Phosphorylation and Copper(II) or Iron(II) Ions Enrichment on Some Physicochemical Properties of Spelt Starch

“…On the other hand, the native spelt starch and monostarch phosphate enriched with iron(II) ions were characterized by 3 times higher value of a* parameter. Our research confirmed observation reported for phosphorylated potato or corn starch saturated with copper(II) or iron(II) ions (Rożnowski et al 2015). In case the b* parameter there did not observed constant relationship.…”

Mechanical and moisture barrier properties of corn distarch phosphate film influenced by modified microcry stalline corn straw cellulose

“…However, the physical properties of starch are worse than synthetic polymers, and it has some drawbacks, such as being highly hydrophilic, a poor water vapor barrier, and poor stability . These properties can be improved by physical, chemical, and enzyme modification methods . Incorporation of phosphorus into the structure of the starch is one of the most often applied such modification, and the functional properties of this biopolymer are changed obviously.…”

“…4 These properties can be improved by physical, chemical, and enzyme modification methods. 5,6 Incorporation of phosphorus into the structure of the starch is one of the most often applied such modification, and the functional properties of this biopolymer are changed obviously. Compared with native starch, phosphorylated starch increases stability and transparency and reduces gelatinization temperature.…”

Physicochemical properties of native and phosphorylated pumpkin starch

“…Moreover, native starch is susceptible to retrogradation and syneresis during storage. Consequently native starch is modified by physical or chemical methods including oxidation or phosphorylation . Chemical modification comprises the reactivity of two fractions: linear amylose and branched amylopectin.…”

“…Many authors have examined the susceptibility to modification of other starches (such as potato, corn, rice, tapioca, amaranths, wheat, etc.) and their physicochemical and rheological properties . Regardless of the articles on various kinds of pumpkin starches, there is still a lack of information about their susceptibility to phosphorylation and an examination of phosphorylated pumpkin starches.…”