Preparation and Application of Starch Phosphate With a Low Degree of Substitution

Abstract

Starch is an important ingredient for food and other industries. Modified starch has better properties than natural starch. Phosphorylation is one of the effective techniques to improve the functional properties of starch and to modify its behavior in terms of gelatinization, pasting, and retrogradation. Phosphorus is the effective component of phosphate, and it is one kind of important nutritional ingredient in functional foods. This article summarizes the modification of starch by phosphorus and the application of phosphorylated starch in the food, textile, and paper manufacturing industries. The starch phosphate that is produced by the reaction between phosphate and starch may be used as emulsifier, thickener, or stabilizer in food processing. Furthermore, as a good sedimentation agent, the starch phosphate can be used for sedimentation and reclamation of wastes of spent water in food processing manufacturing of meat, fishes, fruits, vegetables, brewage, and so on. On the other hand, because the starch phosphate can substitute partly and reduce the amount of polyvinyl alcohol (PVA), and thus make easier desizing, it is widely used for sizing, thickening, printing, and fixing in the textile industry. In addition, in the paper manufacturing industry, the starch phosphate can be used for paper sizing or paper cardboard adhesive coating.

Keywords:

• Modified starch
• natural starch
• phosphorus
• starch phosphate

Acknowledgments

The author thanks the National 863 program of the ministry of science and technology of P.R. China and the National Natural Science Foundation of China under Contract nos. 11079019, 31071606, and 20672629. We are also thankful for the advice of the 17th International Conference on Phosphorus Chemistry & SSRF/ NSRL China.