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Effects of phosphorylation on the chemical composition, molecular structure, and paste properties of Hedychium coronarium starch

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Abstract

This work describes the chemical modification of a non-conventional starch by means of phosphorylation, improving its characteristics in order to meet the demands of the consumer market. The evaluation was made of the effect of phosphorylation on the chemical composition, molecular structure, and paste properties of starch extracted from rhizomes of Hedychium coronarium. Phosphorylation was performed using sodium tripolyphosphate (3–7%), with reaction times of 20, 30, and 40 min. Molecular structure, morphology, chemical composition, and physical properties of the modified starches were analyzed. Phosphorus was not detected in the native sample; however, phosphorylation generated distarch phosphates containing 0.013, 0.233, and 0.477% of phosphorus, with B-type crystallinity patterns, which were more stable than the native starch. The paste properties showed that phosphorylation had a strong influence on the viscosity of the starch reducing the tendency for retrogradation and increasing peak viscosity which was higher than that of native starch. The characteristics of modified H. coronarium starch by phosphorylation produced suitable starches for applications requiring stronger paste consistency and low retrogradation.

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Acknowledgments

The authors wish to thank the State University of Goiás, Embrapa Food Technology, and the UFSCar for their support with the analyses.

Funding

This work was financially supported by the Coordination for the Improvement of Higher Education Personnel (Capes), the Foundation for Research Support of Goiás State (Fapeg), and the research stimulation grant of the UEG (BIP).

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Authors and Affiliations

  1. Federal Institute of Education, Science and Technology of Goias (IFG), Campus Uruaçu, Rua Formosa, Qds. 28/29, Uruaçu, Goiás, Brazil

    Tatielih Pardim de Oliveira Xavier

  2. Postgraduate of Agricultural Engineering Course, UEG Anápolis Campus of Exact and Technological Sciences - Henrique Santillo, BR 153 Quadra Área, Km 99, Anápolis, Goiás, Brazil

    Diego Palmiro Ramirez Ascheri & Suely Miranda Cavalcante Bastos

  3. Food Extrusion and Physical Properties Lab, Embrapa Food Technology, Av. das Américas, Guaratiba, Rio de Janeiro, 29501, Brazil

    Carlos Wanderlei Piler Carvalho & José Luis Ramirez Ascheri

  4. Postgraduate of Molecular Science Course, UEG Anápolis Campus of Exact and Technological Sciences - Henrique Santillo, BR 153 Quadra Área, Km 99, Anápolis, Goiás, Brazil

    Cleiber Cintra Morais

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  1. Tatielih Pardim de Oliveira Xavier
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  2. Diego Palmiro Ramirez Ascheri
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Correspondence to Diego Palmiro Ramirez Ascheri.

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de Oliveira Xavier, T.P., Ascheri, D.P.R., Bastos, S.M.C. et al. Effects of phosphorylation on the chemical composition, molecular structure, and paste properties of Hedychium coronarium starch. Food Bioprocess Technol 12, 1123–1132 (2019). https://doi.org/10.1007/s11947-019-02261-7

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