Impact of starch phosphorylation and iron(II) and copper(II) ion enrichment on its physicochemical properties

Abstract

This paper analyses the selected physical and chemical properties of potato and corn phosphates modified over different time periods and enriched with minerals. The research dealt with potato and corn starch phosphates developed during the half‐ and full‐hour heating of starch in the presence of hydro‐ and dihydrophosphates, as well as phosphates enriched with iron or copper ions. The AAS proved that the ion implantation was effective, and that the ion saturation in the phosphates depended on the phosphorylation time. The data prove that the chemical modification of starch and saturation with minerals affect the rheological and thermal characteristics of the samples under examination. The degree and the vector of the transformation depend on the phosphorylation period and the introduced mineral component. An increased modification time resulted in a decrease of the gelatinisation parameters, the pasting properties and the Herschel‐Bulkley's model parameter values. The presence of copper or iron ions in the monostarch phosphate contributed to a significant change in the rheological parameters, yet the range of the changes depended on the starch modification time and ions types. The introduction of transitional metal ions were to change the radicals creation mechanism in which the copper and iron ions were involved.