Shaltout, M., El Nawawy, M., El Behairy, O., Mahdy, S. (2025). Functional Physical and Chemical Properties of Crosslinking Modified Starch. Journal of Food and Dairy Sciences, 16(5), 67-71. doi: 10.21608/jfds.2025.367061.1191
M. M. Shaltout; M. A. El Nawawy; O. A. El Behairy; Samar M. Mahdy. "Functional Physical and Chemical Properties of Crosslinking Modified Starch". Journal of Food and Dairy Sciences, 16, 5, 2025, 67-71. doi: 10.21608/jfds.2025.367061.1191
Shaltout, M., El Nawawy, M., El Behairy, O., Mahdy, S. (2025). 'Functional Physical and Chemical Properties of Crosslinking Modified Starch', Journal of Food and Dairy Sciences, 16(5), pp. 67-71. doi: 10.21608/jfds.2025.367061.1191
Shaltout, M., El Nawawy, M., El Behairy, O., Mahdy, S. Functional Physical and Chemical Properties of Crosslinking Modified Starch. Journal of Food and Dairy Sciences, 2025; 16(5): 67-71. doi: 10.21608/jfds.2025.367061.1191
Functional Physical and Chemical Properties of Crosslinking Modified Starch
1Food Science departemetAgriculture faculity , Ain shams university.
2Horticulture departemetAgriculture faculity , Ain Shams university.
Abstract
Starch is a crucial component in food and other industries. Modified starch possesses superior qualities compared to native starch. Phosphorylation is one of the common modifications used to enhance the functional properties of starch and alter its characteristic behaviors, such as gelatinization, pasting, and retrogradation. Native corn starch was modified through cross-linking with tetra potassium pyrophosphate (TKPP) at three different concentrations 1%, 2%, and 3% to produce diphosphate starch. The resulting modified starches were characterized based on their chemical and physical properties. Modification with TKPP significantly (P ≤ 0.05) reduced the moisture, acidity, and fat content of the starch samples, while increasing their protein and ash content compared to native starch. TKPP modification also led to a significant (P ≤ 0.05) increase in viscosity, water absorption, and oil absorption values, with higher TKPP concentrations resulting in more pronounced effects. However, a significant decrease in gelatinization values (P ≤ 0.05) was observed. Scanning electron microscopy showed that the starch granules in the native corn starch sample were smaller compared to those in the chemically modified starch, with notable alterations in granule morphology. The application of corn starch modified with 3% TKPP resulted in yogurt with similar properties firmness, viscosity, and syneresis—to that made using commercial starch.
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