STARCH

PHOSPHATE

Amylograms of commercial starches (Swinkels,1992)

Viscositas (Brabender
Units)

Time (minutes)

Temperature (OC)

Ester Phosphate in Potato Starch Molecule (Swinkles, 1992)

II

II

CHEMICAL MODIFICATION IN NATIVE STARCH

Monoesterified phosphate groups (0.20.4% w/w) detected
in potato starch(0.20.4% w/w) (Ferbanch, 1904)
Potato starch (Tabata and Hizukuri, 1971):
one phosphorylated glucose residue out of 300 glucose
residues
one-third of phosphate groups at the C-3
two-third at the C-6 position of the glucosyl residue.
Potato starch phosphate high P and mineral (Swinkles,
1992)
Canna starch phosphate-Ca (Lii and Chang, 1993)
Cross-linked banana starch (Lii and Chang, 1993)

Degree of starch phosphorylation correlated positively to

long amylopectin chains (Blennow et al., 1998).
Starches extracted from different plant species are
almost all phosphorylated (Blennow et al., 2000) .
Starch-bound phosphate undetectable or present in
minute amounts in cereal storage starches (Blennow et al.,
2000) .
Glycogen also contains esterified phosphate groups (ViksNielsen et al., 2001).

Chemical composition, median granule size, and swelling power of representative potato starches
(Noda et al., 2007)
Genotype
Phosphorus
(Year grown)
(ppm)
LPS
Schwalbe (04)
361
Sidra (04)
385
Norin No. 2 (04)
376
Koniku No. 4 (04)
308
Koniku No. 10 (04)
395
Koniku No. 16 (04)
361
Koniku No. 24 (04)
358
Hokkai No. 58 (04)
371
MPS
Firmula (04)
713
Jagakittzu Prapuru(04) 712
Nagasaki Murasaki(04) 716
Parnassia (04)
712
V-2 (04)
713
Hokkai No. 5 (04)
714
Hokkai No. 40 (04)
711
86092-9 (04)
716
90056-12 (04)
716
HPS
Atlantic (04)
1129
I-853 (04)
1110
P10167-2 (04)
1244
Wouseon (04)
1177
Chokei No. 115 (04) 1121
Inca Red (03)
1206
Touya (03)
1117

Amylose
(%)

Median granule size

(M)

Swelling power
at 70C, (g/g)

25.6
25.2
20.5
23.3
24.3
25.5
22.4
21.7

39.9
35.9
35.4
36.4
37.7
40.6
41.7
34.0

35.4
36.2
38.4
41.6
46.6
49.2
43.7
34.0

18.4
23.8
24.7
23.7
23.5
20.6
21.3
20.3
22.9

39.4
34.6
37.3
41.2
33.1
31.3
36.1
40.5
28.5

46.3
44.7
42.5
52.0
42.8
54.2
62.1
42.9
49.2

21.8
22.7
18.2
22.7
20.4
26.2
20.1

40.6
42.6
36.8
29.9
34.2
26.6
29.7

62.2
62.2
69.4
78.8
73.6
45.1
53.9

Phosphorus content, median granule size, peak viscosity and breakdown

of tuber and root starches (Noda et al., 2008)
No. Phosphorus content
ppm
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16

753
533
812
538
954
918
501
850
986
669
649
1118
894
670
779
840

Granule size
m
39.1
33.8
31.6
33.0
38.3
39.0
39.5
39.0
29.8
43.1
39.1
29.7
31.2
32.7
31.9
39.7

Peak viscosity
RVU
320
279
354
257
374
423
281
348
401
287
306
391
310
240
341
285

Breakdown
RVU
174
147
207
133
238
295
157
219
265
156
185
246
174
89
198
161

1-26 potato starch, 27-29 sweet potato starch, 30 cassava starch, 31 yam starch

Phosphoruscontent, median granule size, peak viscosity and breakdown

of tuber and root starches (continued)
No. Phosphorus content
ppm
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31

541
599
947
841
416
625
656
900
992
1050
138
113
231
97
166

Granule size
m
34.1
44.4
39.0
38.0
34.4
44.7
41.5
22.5
14.4
14.0
16.0
16.3
19.4
15.7
22.8

Peak viscosity
RVU
193
241
270
302
157
233
312
263
206
215
45
48
40
45
87

Breakdown
RVU
84
140
157
199
63
133
199
141
74
79
2
2
6
12
4

1-26 potato starch, 27-29 sweet potato starch, 30 cassava starch, 31 yam starch

1-26 potato starch, 27-29 sweet potato starch, 30 cassava starch, 31 yam starch
Enzymatic digestibility in raw and gelatinized starches prepared from tuber and root crops.
The HR was calculated from the released glucose after 2 h of incubation with pancreatin,
amyloglucosidase, and invertase (Noda et al., 2008).

Genetic modification and starch molecular composition of potato samples

(Wickramasinghe et al., 2008)
Line

Amylose
%

Amylopectin
DP

G6P
Peak Viscosity
(n mol/mg starch)
(RVU)

Dianella control 1

20.7e

26.8*

15.6f

275.93g

Kuras control

23.1d

27.4

14.0f

251.50ij

Dianella control 2

20.9e

26.8

15.1f

262.21hi

Dianella H944-3.1

34.3b

30.0

51.6a

433.00b

Dianella H944-3.1B

32.6b

30.1

52.4a

526.38a

Dianella H944-3.3

27.9c

29.0

42.5c

418.73c

Dianella H944-6.1

27.7c

28.7

36.9d

400.34d

Dianella H944-14.5

36.6a

29.7

53.8a

315.96f

Dianella H944-14.5B 36.4a

29.5

47.1b

Dianella H944-15.1

41.9c

28.2c 29.1

52.75m
385.42e

Dianella H926-28.4A 23.9d

25.1

2.2g

92.38k

Dianella H924-14.3

23.0d

25.8

2.2g

75.58l

Dianella H926-28.4B

23.5d

25.4

2.1g

66.09l

Kuras S11-51.1 1.3g 26.6

21.2e

44.38j

Dianella A4-9.6 9.0f

17.2f

72.67gh

27.7

Relationship between G6P content and enzyme digestibility of raw starch by Rhizopus
glucoamylase in transgenic potatoes and their parents (Wickramasinghe et al., 2008)

Hydrolysis extent (%) of the experimental tuberand root starches by successive action
of Termamyl120L, Bacillus licheniformis -amylase and glucoamylase (Absar et al., 2009)
Sample no.
HPS 4
5
6
7
8
9
11
12
15
17
18
19
20
21
22
29
31
34
35

Phosphorus Termamyl 120L Bacillus licheniformis Glucoamylase

(ppm)
-amylase
986
956
850
918
992
900
847
825
812
878
1132
887
874
901
808
925
827
822
818

28
34
36
30
36
36
46
46
36
40
32
30
34
30
32
28
38
33
33

60
66
65
62
68
68
70
71
64
71
66
65
64
61
62
64
65
65
60

95
97
97
97
98
97
100
100
96
99
96
96
96
95
97
95
97
98
96

Hydrolysis extent (%) of the experimental tuber and root starches by successive action of Termamyl
120L, Bacillus licheniformis -amylase and glucoamylase (continued)
Sample no.
MPS

SP

CS
Yam

1
2
3
10
13
14
16
23
24
25
26
27
28
30
32
33
36
37
38
39
40
41
42
43
44

Phosporous
501
533
538
673
599
541
753
528
772
613
572
573
678
572
709
756
500
156
231
172
209
97
81
105
166

Termamyl 120L
42
43
40
35
44
48
42
42
40
38
35
44
38
38
38
32
39
48
44
44
38
43
42
35
40

Bacillus licheniformis
-amylase
69
70
69
69
72
70
66
68
66
66
71
71
74
67
69
64
72
70
68
66
72
70
68
64
71

Glucoamylase
98
98
97
98
99
99
97
99
99
98
100
99
99
98
98
98
99
99
99
99
99
100
100
99
99

Phosphorylation
Monostarch phosphateEsterication with ortho-phosphoric acid, or
sodium or potassium ortho-phosphate, or sodium tripolyphosphate
Distarch phosphateEsterication with sodium trimetaphosphate or
phosphorus oxychloride
Phosphated distarch phosphateCombination of treatments for
monostarch phosphate and Distarch phosphate

MONOSTARCH PHOSPHATE
O
With Orthophosphate

StOH + NaH2PO4/Na2HPO4 StO-P-ONa

OH

DISTARCH PHOSPHATE (CROSS-LINKED STARCH)

O

With POCl3

With STMP

O
NaOH

StOH +
P
----- StO-P-OSt

Cl Cl Cl
ONa

StOH + Na3P3O9

NaOH
-----

StO-P-OSt

ONa

RVA viscograms of native and modied rice starch prepared by the reaction of native rice starch with 1%
STMP of various reaction time with 27% moisture content at pH 9.5, 120OC. (A) native rice starch (B) 7.5 min,
(C) 15 min, (D) 30 min, (E) 60 min, (F) 120 min (Deetae etal., 2008).

RVA viscograms of native and modied rice starches prepared by the reaction with 4% STPP by various
reaction time with 27% moisture content at pH 9.5, 120 C. (A) native rice starch, (B) 7.5 min, (C) 15 min, (D)
30 min, (E) 60 min, (F) 120 min (Deetae etal., 2008).

RVA viscograms of native and modied rice starches prepared by there action with combination of 1%
STMP and 4% STPP by various reaction time with 27% moisture content at pH9.5, 120 C. (A) native
rice starch, (B) 7.5min, (C) 15min, (D) 30 min, (E) 60min, (F) 120min (Deetae etal., 2008).

Percent syneresis of 8% native and selected modied rice starch pastes frozen at -14 C for
22 h and thawed at30 C for 5 freeze-thawc ycles (Deetae etal., 2008).
Starch modied with
(reaction time 120 min)

Native rice starch

1% STMP and 4% STPP
1% STMP
4% STPP

Cycle 1

Cycle 2

(%) Syneresis
Cycle 3
Cycle 4

Cycle 5

28.862.16c 22.262.40d 10.612.76e 1.251.36f 1.310.64f

5.915.36c

3.712.10cd 4.082.14c 4.061.17c 22.220.99cd

33.473.04c 23.013.65d 13.843.24e 5.041.83f

2.720.10g

16.861.21c 16.261.09c 11.460.32d10.012.42d 7.313.66d