jf048581p_si_001.pdf (38.62 kB)
Download file

Improvement of the Functional Properties of Sucrose Stearate by Phosphorylation

Download (38.62 kB)
journal contribution
posted on 29.12.2004, 00:00 by Yukako Yamagishi, Makoto Hattori, Tadashi Yoshida, Koji Takahashi
Phosphorylated sucrose stearate (SE-P) was prepared by dry-heating sucrose stearate (SE) with metaphosphoric acid. The main product was deduced to be a monophosphosucrose monostearate by chemical analysis and mass spectrometry. SE-P exhibited remarkably higher solubility and emulsifying properties than SE, especially in the acidic region and in the presence of NaCl, and SE-P bound Ca2+ at a 1:1 molar ratio (SE-P/Ca2+). SE-P markedly reduced the viscosity of potato starch paste and inhibited retrogradation, whereas SE did not reduce it so much. It is thus expected that phosphorylation would be an appropriate method for improving the functional properties of SE and that SE-P could be used as a novel emulsifier and modifier with Ca2+-binding ability for starchy foods. Keywords: Sucrose fatty acid ester; phosphorylation; solubility; emulsifying property; Ca-binding ability; starch