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Heydarian M, Hashemi M, Milani ا, Goli-Movahhed Q, Beiraghi-Toosi S. Optimizing reaction conditions for the production of phosphorylated wheat starch in order to be used in the formulation of canned foods. FSCT 2025; 22 (159) :65-91
URL: http://fsct.modares.ac.ir/article-7-75527-en.html

Wheat is one of the main crops of Iran, most of which consists of starch and protein. The widespread use of starch provides many possibilities in various industries due to its reasonable price, high safety and biodegradability. However, natural starch needs to be modified for various industrial applications due to limitations such as insolubility in cold water and heat intolerance. Therefore, it is necessary to modify wheat starch in order to improve its properties and reduce the dependence on the import of modified starches. Chemical modification is one of the most efficient starch modification techniques, but it is associated with concerns such as environmental pollution and high costs of chemicals. In this study, the reaction conditions for the production of phosphorylated starch with oxychloride (Pocl3) using three independent variables of pH (9.5, 10.5 and 11.5), temperature (25, 35 and 45 degrees Celsius) and reactant concentration ( 0.03, 0.075 and 0.12 percent), were optimized. According to the results of the physicochemical tests, the optimization criteria of starch used in canned products with higher swelling and solubility index, high transparency of dough, less gel syneresis, and higher freeze-thaw stability were selected, then additional tests were carried out in order to check structural and thermal properties. and pulping was done on selected and natural starch sample; The results showed that phosphorylation made the resulting modified starch suitable for use in the formulation of canned products by improving textural characteristics, creating higher viscosity and increasing heat tolerance.