Phosphorylation of starch and dextrin by dry-heating in the presence of phosphate, and their calcium phosphate-solubilizing ability.
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 degrees 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.
D002130:Calcium Phosphates / Q000737:chemistry*; D003912:Dextrins / Q000737:chemistry*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D015416:Maillard Reaction; D010766:Phosphorylation; D012995:Solubility; D013213:Starch / Q000737:chemistry*
D002130:Calcium Phosphates; D003912:Dextrins; C485828:alpha-tricalcium phosphate; C485830:tetracalcium phosphate; C485838:calcium phosphate, monobasic, anhydrous; D013213:Starch; C020243:calcium phosphate; C485829:calcium phosphate, dibasic, anhydrous