Über die Phosphorsäure der Kartoffelstärke

Abstract

Kartoffelstarke enthalt chemisch gebundene Ortho-Phosphorsaure (30 bis 175 mg% P). Von den physikalisch-chemischen Eigenschaften der Kartoffelstarke, die von der Phosphorsaure bestimmt werden, sind Ionenaustausch und Selbsthydrolyse die wichtigsten. Die Fahigkeit der Kartoffelstarke zum Ionenaustausch ermoglicht die Darstellung der Salze von reinen Estern der Arnylophosphorsaure (Kationenstarken). Natrium-, Kalium-, Ammonium-, Calcium-und Magnesium-Starken unterscheiden sich in ihren rheologischen Eigenschaften. Die Wasserstoffionen der sogenannten Wasserstoffstarke konnen die hydrolytische Spaltung der Kartoffelstarke bewirken. Dabei laufen zwei Prozesse ab, und zwar die Spaltung der glucosidischen Bindungen und die Spaltung der Esterbindung zwischen der Phosphorsaure und der Glucoseeinheit. Die Geschwindigkeit der Selbsthydrolyse ist von der Wasserstoffionen-Konzentration abhangig. Die Selbsthydrolyse von Wasserstoffstarke ermoglicht die Herstellung von Starkeabbauprodukten mit unterschiedlichen anwendungstechnischen Eigenschaften ohne Verwendung von Chernikalien und/oder Enzympraparaten.On the Phoshoric Acid in Potato Starch. Potato starch contains chemically linked ortho-phosphoric acid (30 to 175 mg% P). Among the physico-chemical properties of potato starch effected by the phosphoric acid the most important are ion exchange and selfhydrolysis. By the ability ofion exchange it is possible to produce the salts of the pure esters of amylo-phosphoric acid (cationic starches). Sodium, potassium, ammonium, calcium and magnesium starches differ in rheological properties. The hydrogen ions of amylophosphoric acid are able to effect the hydrolytic splitting ofthestarch. This hydrolysisconsists of two different processes :the splitting of the glucosidic linkages and the splitting of the ester linkage between the phosphoric acid and the glucose unit. Velocity of self-hydrolysis is dependent on the hydrogen ion concentration. The self-hydrolysis of hydrogen starch offers the possibility of producing degraded starch products with different technical properties without any addition of chemicals and/or enzymes. ~~ ~ * Vortrag anlaI3lich der 31. Starke-Tagung der Arbeitsgemeinschaft Getreideforschung in Detmold vom 23. bis 25. April 1980. Starch/Starke 32 (1980) Nr. 12, S. 405-408

Effect of enriching potato and corn starch with iron ions on selected functional properties

“…Potato starch contains 72–80 mg% of phosphorus in the form of residues of orthophosphoric(V) acid bound by esters with the sixth atom of carbon of the glucose residue in the amylopectin chain . Phosphorus in starch affects its ion‐exchange and rheological properties , which was confirmed in this study: in the course of modification, potato starch accepted over twice as many iron ions as corn starch (Table ). Phosphorus in corn starch occurs in the form of phospholipids , which affect the retrogradation and viscosity of corn starch pastes .…”

“…The data in the literature indicate that amylose content in non‐cereal starches may be as high as 30%. However, as reported by other authors , this value should not exceed 25%. The content of amylose in cereal starches ranges between 18 and 28% .…”

“…a and b). This might be due to phosphorus leaching (Table ) during modification of potato starch, affecting the rheological properties of the starch .…”

The degree of starch phosphorylation as influenced by phosphate deprivation of potato (Solanum tuberosum L.) plants

“…There is a significant variation in the degree of phosphorylation among different cultivars (BaySmidt et al, 1994;Veselovski, 1940), which indicates that the starch phosphorylation may be changed without undesirable side-effects through changing the P-status of the tissue or by directly affecting starch accumulation. Conversely, starch phosphorylation influences the physical and chemical properties of the starch (Palasinski, 1980) and may therefore be important in determining the final quality of potato starch. Potentially the level of phosphorylation could be manipulated either through breeding or by agronomic means.…”

Werner‐type metal complexes of potato starch

“…Usually, they are sodium, potassium, magnesium and calcium. Procedures for the processing of potato starch to give a cation-free, hydrogen starch have been published (Winkler, 1961;Pałasin´ski & Bussek, 1964;Pałasin´ski, 1964Pałasin´ski, , 1968Pałasin´ski, , 1980Pałasin´ski & Schierbaum, 1971;Pałasin´ski et al, 1981;Gibin´ski, 1984). Hydrogen starch is unstable on storage and undergoes autohydrolysis that is catalysed by protons.…”