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Article: Physical properties and enzymatic digestibility of phosphorylated ae, wx, and normal maize starch prepared at different pH levels

TitlePhysical properties and enzymatic digestibility of phosphorylated ae, wx, and normal maize starch prepared at different pH levels
Authors
Issue Date1999
PublisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistry
Citation
Cereal Chemistry, 1999, v. 76 n. 6, p. 938-943 How to Cite?
AbstractPhosphorylated starches were prepared with sodium tripolyphosphate (STPP) at pH 6, 8, and 10 from waxy (wx, 3.3% amylose), normal (22.4% amylose), and two high-amylose (ae, 47 and 66% amylose) maize starches. After phosphorylation, the gelatinization peak temperature (T(p)) decreased and pasting peak viscosity (PV) increased for all the starches except wx, which showed a slight increase in gelatinization temperature. There was a substantial effect of phosphorylation pH on paste viscosity. More crosslinking was found in ae starches with phosphorylation at pH 10. Sodium ions apparently decreased PV of all the phosphorylated starches while only slightly affecting PV of native starches. Phosphorylation increased swelling power of some of the starches, with maximum swelling power at phosphorylation pH 8 and minimum at pH 10. Maximum swelling power for wx starch after preparation was at pH 8 and minimum at pH 6. After phosphorylation, the clarity and freeze-thaw stability of all the starches was greatly increased compared with the native starches. Phosphorylation increased digestibility of ae starches but had little effect on wx and normal starches. After phosphorylation, the adhesiveness, springiness, and cohesiveness of all starch gels generally increased, the hardness of 47% ae and wx starches increased, and that of normal starches decreased. Enthalpy of gelatinization decreased after phosphorylation with the greatest decrease observed for ae starches. When the phosphorylation pH increased from 6 to 10, the brightness (L*) of all the phosphorylated starches decreased, while a* and b* of all the phosphorylated starch increased. Scanning electron micrographs showed some erosion on the surface of starch granules after phosphorylation.
Persistent Identifierhttp://hdl.handle.net/10722/68622
ISSN
2015 Impact Factor: 1.036
2015 SCImago Journal Rankings: 0.566
References

 

DC FieldValueLanguage
dc.contributor.authorLiu, Hen_HK
dc.contributor.authorRamsden, Len_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:06:13Z-
dc.date.available2010-09-06T06:06:13Z-
dc.date.issued1999en_HK
dc.identifier.citationCereal Chemistry, 1999, v. 76 n. 6, p. 938-943en_HK
dc.identifier.issn0009-0352en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68622-
dc.description.abstractPhosphorylated starches were prepared with sodium tripolyphosphate (STPP) at pH 6, 8, and 10 from waxy (wx, 3.3% amylose), normal (22.4% amylose), and two high-amylose (ae, 47 and 66% amylose) maize starches. After phosphorylation, the gelatinization peak temperature (T(p)) decreased and pasting peak viscosity (PV) increased for all the starches except wx, which showed a slight increase in gelatinization temperature. There was a substantial effect of phosphorylation pH on paste viscosity. More crosslinking was found in ae starches with phosphorylation at pH 10. Sodium ions apparently decreased PV of all the phosphorylated starches while only slightly affecting PV of native starches. Phosphorylation increased swelling power of some of the starches, with maximum swelling power at phosphorylation pH 8 and minimum at pH 10. Maximum swelling power for wx starch after preparation was at pH 8 and minimum at pH 6. After phosphorylation, the clarity and freeze-thaw stability of all the starches was greatly increased compared with the native starches. Phosphorylation increased digestibility of ae starches but had little effect on wx and normal starches. After phosphorylation, the adhesiveness, springiness, and cohesiveness of all starch gels generally increased, the hardness of 47% ae and wx starches increased, and that of normal starches decreased. Enthalpy of gelatinization decreased after phosphorylation with the greatest decrease observed for ae starches. When the phosphorylation pH increased from 6 to 10, the brightness (L*) of all the phosphorylated starches decreased, while a* and b* of all the phosphorylated starch increased. Scanning electron micrographs showed some erosion on the surface of starch granules after phosphorylation.en_HK
dc.languageengen_HK
dc.publisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistryen_HK
dc.relation.ispartofCereal Chemistryen_HK
dc.titlePhysical properties and enzymatic digestibility of phosphorylated ae, wx, and normal maize starch prepared at different pH levelsen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0009-0352&volume=76&spage=938&epage=943&date=1999&atitle=Physical+properties+and+enzymatic+digestibility+of+phosphorylated+ae,+wx+and+normal+maize+starch+prepared+at+different+pH+levelsen_HK
dc.identifier.emailRamsden, L: lramsden@hku.hken_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityRamsden, L=rp01484en_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.scopuseid_2-s2.0-0032701964en_HK
dc.identifier.hkuros48113en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0032701964&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume76en_HK
dc.identifier.issue6en_HK
dc.identifier.spage938en_HK
dc.identifier.epage943en_HK
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridLiu, H=7409750275en_HK
dc.identifier.scopusauthoridRamsden, L=6603549232en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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