Phytate-mediated phosphorylation of starch by dry heating with rice bran extract

Rice and corn starches were subjected to dry heating with rice bran extract or sodium trimetaphosphate (STMP)/ sodium tripolyphosphate (STPP) for starch phosphorylation. Phytate in rice bran extract or STMP/STPP increased the concentration of phosphorus in rice and maize starches. The highest concentrations of phosphorus were induced in rice starch with rice bran extract and in corn starch with STMP/STPP. 31P NMR analysis indicated that the rice bran extract and STMP/STPP produced monostarch monophosphate under the same reaction conditions. Rice and corn starches phosphorylated with rice bran extract or STMP/STPP demonstrated great peak viscosity and low pasting temperatures. Although starch phosphorylated with either rice bran extract or STMP/STPP showed higher paste clarity, solubility, and swelling power than native starch, these parameters were optimal in rice starch phosphorylated with rice bran extract. Therefore, dry heating with rice bran extract induced phytate-mediated phosphorylation with the typical physicochemical properties of starch phosphates.

Automated summary

In this study, rice and corn starches were phosphorylated with rice bran extract or STMP/STPP through dry heating. It was found that both rice bran extract and STMP/STPP increased the phosphorus concentration in the starches. The phosphorylated starches showed high peak viscosity and low pasting temperatures, with rice starch phosphorylated with rice bran extract demonstrating the most optimal parameters.