Influence of Phosphate Esters on the Annealing Properties of Starch

Abstract

the onset temperature change was much larger in potato starch than in the two waxy maize starches. Steeping also yielded intermediate effects on the phosphorylated waxy maize starch. It was concluded that the phosphate groups have similar effects as they do in the native, naturally phosphorylated potato starch, although the substitution pattern is not entirely the same in the artificially phosphorylated starch.

Melting Properties and Lintnerisation of Potato Starch with Different Degrees of Phosphorylation

“…Partly lintnerised starch fractions were annealed for 48 h as described in [26] in sealed aluminium DSC pans (Advanced Technology, Vemmelev, Denmark), by immersion in a water bath at 5 °C below the gelatinisation starting point of each sample, as measured by DSC.…”

“…2 and 3). Following earlier work in our group [25,26], as well as the work of Jacobs [3], the increase in ∆H after annealing in starch samples without hydrolysis was expected. Generally, the temperature characteristics using DSC reflects the perfection status of the crystallites in the starch granules, whereas the enthalpy gives information on amounts of crystallites that are melting.…”

“…The melting characteristics of partly lintnerised starch fractions, that are acid hydrolysed for up to 48 h, were studied using DSC. The influence of phosphate esters on the annealing properties of starch has been analysed in previous studies [25,26]. In the present study, the analysis was extended by subjecting partly lintnerised starch samples of known degree of phosphorylation to annealing.…”

Effect of storage temperature on rice thermal properties

“…This differential response of annealed samples to storage temperature further highlights the impact of storage on grain structure. Knutson (1990) and Muhrbeck and Wischmann (1998) suggested that during the annealing process, water that penetrates the amorphous domains of the starch granules allows some reorganisation of the amylopectin chains. Thus, the results suggest that the storage process has already re-ordered the rice grain structure and that the annealing process under these conditions has no further effect on starch thermograms.…”

Characterization of native and oxidized starches of two varieties of Peruvian carrot (Arracacia xanthorrhiza, B.) from two production areas of Paraná state, Brazil

“…For the other samples, ACC and ACP, the viscosity peaks of the modified starches were of 304 and 359 RVU, respectively. It is well stated that the modification of the starches by the oxidative treatments causes partial degradation of the macromolecules as well as carboxyl groups' introduction in the starch structure (Muhrbeck and Wischmann, 1998). All the oxidized samples had lower pasting temperatures (from 57.2 to 61.9 °C) than their respective native counterparts (from 59.1 to 62.5 °C).…”