Food and Bioprocess Technology

, Volume 12, Issue 7, pp 1123–1132 | Cite as

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

  • Tatielih Pardim de Oliveira Xavier
  • Diego Palmiro Ramirez AscheriEmail author
  • Suely Miranda Cavalcante Bastos
  • Carlos Wanderlei Piler Carvalho
  • José Luis Ramirez Ascheri
  • Cleiber Cintra Morais
Original Paper


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.


Starch technology Physicochemical properties Distarch phosphate X-ray diffraction Nuclear magnetic resonance 



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

Funding Information

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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© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Federal Institute of Education, Science and Technology of Goias (IFG)GoiásBrazil
  2. 2.Postgraduate of Agricultural Engineering CourseUEG Anápolis Campus of Exact and Technological Sciences - Henrique SantilloGoiásBrazil
  3. 3.Food Extrusion and Physical Properties Lab, Embrapa Food TechnologyRio de JaneiroBrazil
  4. 4.Postgraduate of Molecular Science CourseUEG Anápolis Campus of Exact and Technological Sciences - Henrique SantilloGoiásBrazil

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