Phosphorylation of starch and dextrin by dry-heating in the presence of phosphate, and their calcium phosphate-solubilizing ability

✍ Scribed by Nakano, Tomoki ;Salvador, Arvin S. ;Tamochi, Jiro ;Sugimoto, Yasushi ;Ibrahim, Hisham R. ;Toba, Yasuhiro ;Aoe, Seiichiro ;Kawakami, Hiroshi ;Aoki, Takayoshi

• Publisher: John Wiley and Sons
• Year: 2003
• Tongue: English
• Weight: 432 KB
• Volume: 47
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.200390064

✦ Synopsis

Abstract

Starch and dextrin were phosphorylated by dry‐heating in the presence of phosphate, and their properties were examined. The phosphorylation of starch was accelerated with decreasing moisture, rising incubation temperature and prolongation of the incubation period. However, a rise in incubation temperature, and lengthened incubation period caused increased browning and degradation. A decrease in the pH from 5.5 to 3.0 resulted in a modest increase of phosphorylation, but also marked browning and degradation. When potato starch was phosphorylated at 140°C and pH 5.5 for 24 h, its phosphorus content was increased up to 3.47%, with fewer side reactions. Phosphorlylated starch and dextrin had calcium phosphate‐solubilizing abitity. Phosphorylated dextrin with 2.42% phosphorus had about half the calcium phosphate‐solubilizing ability of casein phosphopeptide (CPP). The possibility of substituting of phosphorylated starch and dextrin for CPP as a calcium phosphate‐absorption enhancing material is discussed herein.