Influence of phosphate esters on the annealing properties of starch

Bente Wischmann, Per Muhrbeck

    Research output: Contribution to journalJournal articleResearchpeer-review


    The effects of annealing on native potato, waxy maize, and phosphorylated waxy maize starches were compared. Phosphorylated waxy maize starch responded to annealing in a manner between that of the naturally phosphorylated potato starch and that of the native waxy maize starch. The gelatinisation end-point temperature was increased, whereas in the native waxy maize it was decreased. On the other hand, the onset temperature change was much larger in potato starch than in the two waxy maize starches. Steeping also yielded intermediate effects on the phosphorylated waxy maize starch. It was concluded that the phosphate groups have similar effects as they do in the native, naturally phosphorylated potato starch, although the substitution pattern is not entirely the same in the artificially phosphorylated starch.
    Original languageEnglish
    JournalStarch - Starke
    Issue number10
    Pages (from-to)423-426
    Publication statusPublished - 1998


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