Potato starch phosphation

Compared to native starches, monophosphate esters have a decreased gelatinization temperature range and swell in cold water at a DS of 0.07. Starch phosphates have increased paste viscosity and clarity and decreased retrogradation. Their properties are in many ways similar to those of potato starch, which naturally contains phosphate groups. 

One of the commercial methods for production of lysine consists of a two-stage process using two species of bacteria. The carbon sources for production of amino acids are corn, potato starch, molasses, and whey. If starch is used, it must be hydrolysed to glucose to achieve higher yield. Escherichia coli is grown in a medium consisting of glycerol, corn-steep liquor and di-ammonium phosphate under aerobic conditions, with temperature and pH controlled. 

Tablets prepared with dicalcium phosphate dihydrate increased in crushing strength due to increasing temperatures (A,sir(s) ). The relative humidity had a negative effect on the SIR of crushing strength of the tablets prepared with dicalcium phosphate dihydrate, except for the tablets prepared with potato starch. Also a significant interaction between the temperature and relative humidity effect was seen (A3,sir(S) 0), indicating that the effect of the relative humidity on the SIR of crushing strength of dicalcium phosphate dihydrate tablets depended on the level of temperature and vice versa.

Potato starch, and tuberous starch in general, has some unique properties as compared to cereal starches. The most important ones include long amylopectin chains forming hydrated and ordered B-type crystallites and the presence of phosphate esters. The clusters of potato amylopectin are comparatively small, comprising 5-10 short chains. The internal part ofthe clusters is organized into branched building blocks mainly found in the amorphous lamellae of the... 

Muhrbeck, R, Eliasson, A. -C. (1991). Influence of the naturally-occurring phosphate-esters on the crystallinity of potato starch. J. Sci. Food Agric., 55, 13-18. 

Tabata, S., Hizukuri, S. (1971). Studies on starch phosphate. Part 2. Isolation of glucose 3-phosphate and maltose phosphate by acid hydrolysis of potato starch. Starke, 23,267-272. 

Native starches are used as disintegrants, diluents, and wet binders. However, their poor flow and high lubricant sensitivity make them less favorable in direct compression. Different chemical, mechanical, and physical modifications of native starches have been used to improve both their direct compression and controlled-release properties (Sanghvi, 1993 van Aerde and Remon, 1988). Schinzinger and Schmidt (2005) used potato starch as an excipient and compared its granulating behavior with a-lactose-monohydrate and di-calcium phosphate anhydrous in a laboratory fluidized bed granulator using statistical methods. 

Starch—different kinds (potato, corn, and wheat starches) and many kinds of chemically modified starches (oxidized starches, phosphated distarch phosphate, etc.)... 

Addition of 3% potato starch or a combination of potato starch and potato flour produced frankfurters that were comparable to those being successfully marketed that contained wheat starch.582 Native wheat starch and its acetylated distarch phosphate and hydroxypropyl distarch phosphate derivatives, when incorporated at a level of 3.5%, reduced cooking loss and firmness of low fat, high added water sausages cooked to 70°C or 80°C.583... 

Swinkels29 collected published characterization data for tapioca starch and compared it to that for other starches of commercial significance (Table 12.4). Tapioca starch is differentiated from other starches by its low level of residual materials (fat, protein, ash), lower amylose content than for other amylose-containing starches, and high molecular weights of amylose and amylopectin. The small amount of phosphorus in tapioca starch is partially removable30 and, therefore, not bound as the phosphate ester as in potato starch. It is also common to find protein and lipid values of zero, as reported by Hicks.31 The very low protein and lipid content is an important factor which differentiates tapioca starch from the cereal starches. 

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