Phosphorylated starch

DS of starches phosphorylated using a mixture of monosodium and disodium phosphate. mo ar substitution values three levels ofcross-linkingperformed. 

Various partially phosphorylated or crosslinked derivatives of (10.20) have been reported and a slight degree of phosphorylation is known to exist in some natural products (e.g. potato starch). Phosphorylation is now believed to play a central role in plant starch metabolism with both C3 and C6 positions being involved [17]. 

These include cross linked or inhibited starches, hydroxypropylated starches, phosphorylated starches, starch succinates, grafted starches, and carboxymethyl starch. ... 

Starch molecules have many exposed O—bonds, so this phosphorylation reaction results in multiple phosphate groups attached to each starch molecule. The remaining —OH group on each phosphate can condense with an O— H bond on another starch molecule. This cross-linking of starch chains gives the desired thick consistency of puddings and pies. 

The first step in glycolysis is the phosphorylation of glucose to give the ester glucose 6-phosphate. The glucose starting material may well have come from hydrolysis of starch obtained in the diet, or by utilization of glycogen reserves. 

This ehapter eonsiders the reeent view on moleeular structures of the amylose and amylopectin components in potato and how they are organized to form characteristie structures inside the stareh granules. The phosphorylation of starch, and the synthesis of its eomponents in normal and genetieally modified potatoes, is also discussed. 

Most native starch types are slightly phosphorylated with phosphate groups monoesterified to the glucose residues (Blennow et ak, 2002). The presence of phosphate esters in starch has been known for more than a century (Fembach, 1904). The content of phosphate esters in starch... 

Muhrbeck, R, Tellier, C. (1991). Determination of the phosphorylation of starch from native potato varieties by 31P NMR. Starch, 43,25-27. 

Sang, Y, Seib, P. A. (2006). Resistant starches from amylose mutants of corn by simultaneous heat-moisture treatment and phosphorylation. Carbohydr. Polym., 63, 167-175. 

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