Effect of Different Levels of Phosphorus on the Efficiency of Fermentation by Lactobacillus and Physicochemical Properties of Potato Starch. (10th November 2021)

• Record Type: Journal Article
• Authors: Li, Meng; Wang, Ruoyang; Xu, Yihan; Liang, Fengzhu; Yang, Tiankui; Zhang, Jianhua
• Is Part Of: Stärke. Volume 74:Number 3/4(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2021-11-10
• Subjects: Lactobacillus fermentation -- phosphorus content -- physicochemical properties -- potato starch; Starch -- Periodicals; 572.566
• DOI: 10.1002/star.202100155
• Languages: English
• ISSNs: 0038-9056

Abstract

Abstract: The effect of different levels of phosphorus on the process of amylolytic Lactobacillus fermentation and physicochemical properties of potato starch samples are investigated. The low‐phosphorus starch (LPS), medium‐phosphorus starch (MPS), and high‐phosphorus starch (HPS) samples, the phosphorus contents in which are 422.7, 729.5, and 936.2 mg kg –1, respectively, are selected for fermentation. The maximum rate of Lactobacillus fermentation is observed in HPS, and the lowest rate of fermentation is recorded for MPS. The effect of phosphorus content on fermentation rate shows a different tendency from enzymatic hydrolysis. The process of fermentation exerted significant effects on the thermodynamic properties of MPS and HPS ( p < 0.05). Fermentation is also found to exert significant effects on the pasting properties (exception: pasting temperatures) of potato starch samples ( p < 0.05). It also influenced the properties of adhesiveness, springiness, and resilience of HPS gels and the chewiness and gumminess of MPS gels ( p < 0.05). The principal component analysis results suggested that phosphorus and fermentation significantly affect the physicochemical properties of potato starch that is used to make different staple food items. Abstract : According to their phosphorus content, low‐, medium‐, and high‐phosphorus starches are selected for fermentation by Lactobacillus plantarum CGMCC 14177 from 15 potato starch samples. The maximum rate of fermentation is observed in high‐phosphorus starch, and the lowest is recorded for medium‐phosphorus starch. The phosphorus had a great effect on some physicochemical properties of fermented starches, which are determined by various analytical techniques.