Abstract
The effects of the phosphorylation of native sago starch (NSS) on the physicochemical properties of phosphorylated sago starch (PSS) were investigated. PSS1 was prepared by reacting NSS with sodium tripolyphosphate, and PSS2, with phosphorus oxychloride in aqueous alkaline conditions (pH 8, 9, 10, and 11). The PSS was characterized for its phosphorus, ash, protein, fat, and amylose contents, swelling power and solubility, water-holding capacity, and paste clarity. The phosphorylation condition resulted in a decrease in the fat and protein content and an increase in the ash and amylose content. The phosphorus content of PSS1 prepared at pH 9 was higher than that prepared at other pH values, and that of PSS2 prepared at pH 11 was higher than that prepared at other pH values. The swelling power and water-holding capacity of PSS were higher than those of NSS, while the solubility was lower than that of NSS. The paste clarity of PSS1 was higher than that of NSS, and that of PSS2 was lower.
https://ror.org/03ke6d638 
