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

de Oliveira Xavier, Tatielih Pardim, Ascheri, Diego Palmiro Ramirez, Bastos, Suely Miranda Cavalcante, Carvalho, Carlos Wanderlei Piler, Ascheri, José Luis Ramirez, Morais, Cleiber Cintra
Food and bioprocess technology 2019 v.12 no.7 pp. 1123-1132
Hedychium coronarium, chemical composition, crystal structure, markets, modified starch, phosphorus, phosphorylation, retrogradation, rhizomes, sodium tripolyphosphate, viscosity
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.