Influence of Phosphorylation and Acetylation on Structural, Physicochemical and Functional Properties of Chestnut Starch

Overview

Journal Polymers (Basel)

Publisher MDPI

Date 2022 Jan 11

PMID 35012194

Authors

Chang Liu

Hejing Yan

Suwen Liu

Xuedong Chang

Affiliations

Soon will be listed here.

Abstract

Chestnut is popular worldwide for its unique flavor, high eating quality and nutrition. Here, we evaluated the influence of phosphorylation and acetylation on the structural, physicochemical and functional properties of chestnut starch. Scanning electron micrographs showed the agglomeration of starch granules and the appearance of numerous dents on the starch granule surface under phosphorylation and acetylation. X-ray diffractograms confirmed that the modification treatments did not affect the C-type crystal pattern, but reduced the relative crystallinity of the chestnut starch, particularly phosphorylation. Moreover, modification improved the paste transparency of the starch. Differential scanning calorimeter analysis revealed that the gelatinization temperature and enthalpy of the starch decreased with the increasing substitution degree, particularly in phosphorylated starch. The Rapid Visco Analyser analysis demonstrated that phosphorylation could greatly improve the pasting properties of chestnut starch. In addition, phosphorylated and acetylated starch had a smaller amount of slowly digested starch and a larger amount of resistant starch relative to native chestnut starch. In conclusion, the functional and physicochemical properties of chestnut starch can be significantly improved through phosphorylation and acetylation, demonstrating its great application potential as a food additive.

Citing Articles

Effects of phosphorylation-modified long-chain inulin on wheat starch: Physicochemical properties and retrogradation behaviors.

Zhang R, Luo D, Yue C, Bai Z, Li P, Wang L Food Chem X. 2025; 24:101860.

PMID: 39974717 PMC: 11838115. DOI: 10.1016/j.fochx.2024.101860.

Bacterial interactions on nutrient-rich surfaces in the gut lumen.

Chiang B, Vega G, Dunwoody S, Patnode M Infect Immun. 2024; 92(9):e0048023.

PMID: 38506518 PMC: 11384750. DOI: 10.1128/iai.00480-23.

Non-Traditional Starches, Their Properties, and Applications.

Sarka E, Sinica A, Smrckova P, Slukova M Foods. 2023; 12(20).

PMID: 37893687 PMC: 10606120. DOI: 10.3390/foods12203794.

Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications.

Subroto E, Cahyana Y, Indiarto R, Rahmah T Polymers (Basel). 2023; 15(14).

PMID: 37514380 PMC: 10385776. DOI: 10.3390/polym15142990.

The Effect of Acetylation on the Physicochemical Properties of Chickpea Starch.

Zhang C, Du M, Cao T, Xu W Foods. 2023; 12(13).

PMID: 37444200 PMC: 10341048. DOI: 10.3390/foods12132462.

References

Guo J, Kong L, Du B, Xu B . Morphological and physicochemical characterization of starches isolated from chestnuts cultivated in different regions of China. Int J Biol Macromol. 2019; 130:357-368. DOI: 10.1016/j.ijbiomac.2019.02.126. View

Yadav D, Patki P . Effect of acetyl esterification on physicochemical properties of chick pea (Cicer arietinum L.) starch. J Food Sci Technol. 2015; 52(7):4176-85. PMC: 4486568. DOI: 10.1007/s13197-014-1388-5. View

Miao M, Li R, Jiang B, Cui S, Zhang T, Jin Z . Structure and physicochemical properties of octenyl succinic esters of sugary maize soluble starch and waxy maize starch. Food Chem. 2014; 151:154-60. DOI: 10.1016/j.foodchem.2013.11.043. View

Liu T, Ma M, Guo K, Hu G, Zhang L, Wei C . Structural, thermal, and hydrolysis properties of large and small granules from C-type starches of four Chinese chestnut varieties. Int J Biol Macromol. 2019; 137:712-720. DOI: 10.1016/j.ijbiomac.2019.07.023. View

Wang M, Wu Y, Liu Y, OuYang J . Effect of Ultrasonic and Microwave Dual-Treatment on the Physicochemical Properties of Chestnut Starch. Polymers (Basel). 2020; 12(8). PMC: 7464923. DOI: 10.3390/polym12081718. View

Colussi R, Pinto V, El Halal S, Levien Vanier N, Villanova F, E Silva R . Structural, morphological, and physicochemical properties of acetylated high-, medium-, and low-amylose rice starches. Carbohydr Polym. 2014; 103:405-13. DOI: 10.1016/j.carbpol.2013.12.070. View

Siroha A, Sandhu K, Kaur M, Kaur V . Physicochemical, rheological, morphological and in vitro digestibility properties of pearl millet starch modified at varying levels of acetylation. Int J Biol Macromol. 2019; 131:1077-1083. DOI: 10.1016/j.ijbiomac.2019.03.179. View

Yang L, Zhou Y, Wu Y, Meng X, Jiang Y, Zhang H . Preparation and physicochemical properties of three types of modified glutinous rice starches. Carbohydr Polym. 2015; 137:305-313. DOI: 10.1016/j.carbpol.2015.10.065. View

Singh A, Nath L . Synthesis and evaluation of physicochemical properties of cross-linked sago starch. Int J Biol Macromol. 2011; 50(1):14-8. DOI: 10.1016/j.ijbiomac.2011.09.003. View

10.

De Vasconcelos M, Bennett R, Rosa E, Ferreira-Cardoso J . Composition of European chestnut (Castanea sativa Mill.) and association with health effects: fresh and processed products. J Sci Food Agric. 2010; 90(10):1578-89. DOI: 10.1002/jsfa.4016. View

11.

Masina N, Choonara Y, Kumar P, du Toit L, Govender M, Indermun S . A review of the chemical modification techniques of starch. Carbohydr Polym. 2016; 157:1226-1236. DOI: 10.1016/j.carbpol.2016.09.094. View

12.

Leonel M, Del Bem M, Dos Santos T, Franco C . Preparation and properties of phosphate starches from tuberous roots. Int J Biol Macromol. 2021; 183:898-907. DOI: 10.1016/j.ijbiomac.2021.05.045. View

13.

Luo Z, Shi Y . Preparation of acetylated waxy, normal, and high-amylose maize starches with intermediate degrees of substitution in aqueous solution and their properties. J Agric Food Chem. 2012; 60(37):9468-75. DOI: 10.1021/jf301178c. View

14.

Zhang L, Liu T, Hu G, Guo K, Wei C . Comparison of Physicochemical Properties of Starches from Nine Chinese Chestnut Varieties. Molecules. 2018; 23(12). PMC: 6321317. DOI: 10.3390/molecules23123248. View

15.

Englyst H, Kingman S, Cummings J . Classification and measurement of nutritionally important starch fractions. Eur J Clin Nutr. 1992; 46 Suppl 2:S33-50. View