Effect of Different Levels of Phosphorus on the Efficiency of Fermentation by Lactobacillus and Physicochemical Properties of Potato Starch

Abstract

AbstractThe effect of different levels of phosphorus on the process of amylolytic Lactobacillus fermentation and physicochemical properties of potato starch samples are investigated. The low‐phosphorus starch (LPS), medium‐phosphorus starch (MPS), and high‐phosphorus starch (HPS) samples, the phosphorus contents in which are 422.7, 729.5, and 936.2 mg kg–1, respectively, are selected for fermentation. The maximum rate of Lactobacillus fermentation is observed in HPS, and the lowest rate of fermentation is recorded for MPS. The effect of phosphorus content on fermentation rate shows a different tendency from enzymatic hydrolysis. The process of fermentation exerted significant effects on the thermodynamic properties of MPS and HPS (p < 0.05). Fermentation is also found to exert significant effects on the pasting properties (exception: pasting temperatures) of potato starch samples (p < 0.05). It also influenced the properties of adhesiveness, springiness, and resilience of HPS gels and the chewiness and gumminess of MPS gels (p < 0.05). The principal component analysis results suggested that phosphorus and fermentation significantly affect the physicochemical properties of potato starch that is used to make different staple food items.