Influence of the naturally occurring phosphate esters on the crystallinity of potato starch

The gelatinisation enthalpy of native potato starch, as measured by DSC, as observed to decrease ith increased natural phosphorylation of the amylopectin. The phosphate esters bound to the C‐6 carbons clearly reduced the gelatinisation enthalpy, hereas the phosphate esters bound to C‐3 carbons took little or no part in this reduction. Retrograded starch samples ere also studied, in order to find a corresponding relationship beteen the degree of phosphorylation and the recrystallisation enthalpy. These results ere less convincing, but the phosphate esters did tend to increase the retrogradation enthalpy independent of the phosphorylation site.