Improvement of the functional properties of sucrose stearate by phosphorylation.
Phosphorylated sucrose stearate (SE-P) was prepared by dry-heating sucrose stearate (SE) with metaphosphoric acid. The main product was deduced to be a monophosphosucrose monostearate by chemical analysis and mass spectrometry. SE-P exhibited remarkably higher solubility and emulsifying properties than SE, especially in the acidic region and in the presence of NaCl, and SE-P bound Ca2+ at a 1:1 molar ratio (SE-P/Ca2+). SE-P markedly reduced the viscosity of potato starch paste and inhibited retrogradation, whereas SE did not reduce it so much. It is thus expected that phosphorylation would be an appropriate method for improving the functional properties of SE and that SE-P could be used as a novel emulsifier and modifier with Ca2+-binding ability for starchy foods.
Yamagishi
Yukako
Y
Department of Applied Biological Science, Faculty of Agriculture, Tokyo University of Agriculture and Technology, Tokyo 183-8509, Japan.
Hattori
Makoto
M
Yoshida
Tadashi
T
Takahashi
Koji
K
D002118:Calcium / Q000378:metabolism; D045703:Emulsifying Agents; D010757:Phosphorous Acids / Q000737:chemistry; D010766:Phosphorylation; D012995:Solubility; D013329:Structure-Activity Relationship; D013395:Sucrose / Q000031:analogs & derivatives* / Q000737:chemistry*; D013816:Thermodynamics; D014783:Viscosity
D045703:Emulsifying Agents; D010757:Phosphorous Acids; C018153:sucrose monostearate; D013395:Sucrose; C043639:metaphosphoric acid; D002118:Calcium