title: Structure and pasting properties of alkaline-treated phosphorylated cross-linked waxy maize starches.
abstract: The objectives of this study were to determine the stability of cross-linked bonds of starch at different pH values and their effects on the pasting property of waxy maize starch cross-linked by 0.05% and 3% sodium trimetaphosphate/sodium tripolyphosphate. The cross-linked waxy maize starch (CLWMS) was slurried (40%, w/w) and subjected to alkali treatments of pH 9, 10, 11, and 12 at 40°C for 4h. The phosphorus in 3% CLWMS decreased with increasing pH and remained unchanged in 0.05% CLWMS for all pH treatments. Decreased settling volumes indicated the reduction of swelling power for the alkali-treated CLWMS at pH 11 and 12. The (31)P NMR spectra of 3% CLWMS at pH 12 showed decreased cyclic monostarch phosphate, monostarch monophosphate, and monostarch diphosphate, but significantly increased distarch monophosphate. Alkali treatments of phosphorylated cross-linked starches offer a way to manipulate the rheological properties of cross-linked starch for desired food applications.
authors: Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA; Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Electronic address: radhiah@upm.edu.my.
authors: Radhiah
authors: R
authors: Shukri
authors: Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA. Electronic address: ycshi@ksu.edu.
authors: Yong-Cheng
authors: YC
authors: Shi
mesh_terms: D005502:Food; D006863:Hydrogen-Ion Concentration; D010758:Phosphorus / Q000032:analysis*; D010766:Phosphorylation; D013213:Starch / Q000737:chemistry*; D003313:Zea mays / Q000737:chemistry*
chemical_list: D010758:Phosphorus; D013213:Starch
keywords: Cross-linked waxy maize starch; Pasting property; Starch phosphates; Structural property