Influence of Phosphorylation and Acetylation on Structural, Physicochemical and Functional Properties of Chestnut Starch

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Citation: Liu, C.; Yan, H.; Liu, S.;

Chang, X. Inﬂuence of

Phosphorylation and Acetylation on

Structural, Physicochemical and

Functional Properties of Chestnut

Starch. Polymers 2022,14, 172.

https://doi.org/10.3390/

polym14010172

Academic Editor: Antonios

N. Papadopoulos

Received: 29 October 2021

Accepted: 28 December 2021

Published: 2 January 2022

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4.0/).

polymers

Article

Inﬂuence of Phosphorylation and Acetylation on Structural,

Physicochemical and Functional Properties of Chestnut Starch

Chang Liu 1,2,3,*, Hejing Yan 1, Suwen Liu 1,2 and Xuedong Chang 1,2

1College of Food Science and Technology, Hebei Normal University of Science and Technology,

Qinhuangdao 066000, China; 3530@hevttc.edu.cn (H.Y.); lsw3318@hevttc.edu.cn (S.L.);

cxd0683@hevttc.edu.cn (X.C.)

2Collaborative Innovation Center of Hebei Chestnut Industry, Qinhuangdao 066000, China

Hebei Key Laboratory of Active Components and Functions in Natural Products, Qinhuangdao 066000, China

*Correspondence: lch2647@hevttc.edu.cn; Tel.: +86-335-2039074

Abstract:

Chestnut is popular worldwide for its unique ﬂavor, high eating quality and nutrition. Here,

we evaluated the inﬂuence of phosphorylation and acetylation on the structural, physicochemical and

functional properties of chestnut starch. Scanning electron micrographs showed the agglomeration

of starch granules and the appearance of numerous dents on the starch granule surface under

phosphorylation and acetylation. X-ray diffractograms conﬁrmed that the modiﬁcation treatments

did not affect the C-type crystal pattern, but reduced the relative crystallinity of the chestnut starch,

particularly phosphorylation. Moreover, modiﬁcation improved the paste transparency of the starch.

Differential scanning calorimeter analysis revealed that the gelatinization temperature and enthalpy

of the starch decreased with the increasing substitution degree, particularly in phosphorylated starch.

The Rapid Visco Analyser analysis demonstrated that phosphorylation could greatly improve the

pasting properties of chestnut starch. In addition, phosphorylated and acetylated starch had a

smaller amount of slowly digested starch and a larger amount of resistant starch relative to native

chestnut starch. In conclusion, the functional and physicochemical properties of chestnut starch

can be signiﬁcantly improved through phosphorylation and acetylation, demonstrating its great

application potential as a food additive.

Keywords:

chestnut starch; chemical modiﬁcations; phosphorylation; acetylation; physicochemical

properties

1. Introduction

Starch is the main carbohydrate reserve for many higher plants as well as the most

abundant natural and renewable biopolymer next to cellulose. It has diverse applications

in both food and industrial production. However, the application of native starch at the

industrial level has been largely hindered by its low ﬂowability and shear stress resistance,

thermal decomposition during processing and high syneresis and retrogradation [

For various purposes in industrial applications, different methods have been used to

modify starch, which can be generally classiﬁed into chemical, physical and enzymatic

modiﬁcations [

]. The chemical modiﬁcation of starch, which introduces functional groups

at the molecular level to alter the bulk properties, can improve the inherent properties of

starch, including its digestibility, solubility, thickening power, pasting properties and shear

stability [

]. The repeating glucose units in starch molecules can provide abundant hydroxyl

groups (at positions of C2, C3 and C6), which are excellent sites for the incorporation of

functional groups [

]. The properties achieved by the chemical modiﬁcation of starch are

inﬂuenced by various factors, such as the botanical source, reaction conditions (reactant

concentration, reaction time, pH and the presence of a catalyst), the type of substituent,

degree of substitution and substituent distribution in starch molecules [6].

Polymers 2022,14, 172. https://doi.org/10.3390/polym14010172 https://www.mdpi.com/journal/polymers

Polymers 2022,14, 172 2 of 16

Phosphorylated starch is an abundantly produced and widely applied starch with

chemical modiﬁcations. The introduction of phosphate groups into starch chains leads

to repulsion between the phosphate groups on adjacent chains and elevates hydration.

Therefore, increasing the phosphorylation degree can alter the physicochemical properties

of starch, even when the degree of substitution (DS) is very low [

]. Nevertheless, the

effect of this modiﬁcation is highly dependent on the source of starch and the reaction

conditions. It has been reported that phosphorylation can improve the solubility, swelling

ability, retrogradation, freeze–thaw stability and solution transparency of starch [9,10].

Acetylation is another approach for starch modiﬁcation through the substitution of

hydroxyl groups of glucose with acetyl groups [

]. The introduction of acetyl groups will

disrupt the originally ordered structure of native starch as well as decrease the electrostatic

interaction of amylose and amylopectin chains. Acetylated starch has different functions

depending on the DS. At a lower DS (0.01–0.2), acetylated starch is characterized by its var-

ious desirable properties, including high thickening power, low gelatinization temperature,

low-temperature stability, its improvement of the clarity of cooked food and reduced ten-

dency of retrogradation [

]. Previous studies have indicated that acetylation can improve

the water absorption and solubility of starch and delay starch retrogradation [

]. The

reaction conditions can also greatly inﬂuence the functional properties of the starch derived

from different botanical origins [15].

The chestnut (Castanea mollissima Bl.), which belongs to the Fagaceae family, is a

traditional nut and also a popular food around the world [

]. Chestnuts are widely

distributed and consumed in Asia, America and Europe, and the chestnut yield has been in-

creasing over the last few decades. China is as one of the top producers of chestnuts

[18,19].

The chestnut also has a long history of being used as a traditional Chinese medicine. As one

of the most important components in a chestnut, starch accounts for 50–80% of the dry

matter [

]. Besides starch, chestnuts also contain some important functional compo-

nents, such as minerals, polyphenols, vitamins and dietary ﬁbers [

]. There have been

numerous studies of chestnuts as a new source of starch. Liu et al. reported that chestnut

starch has unique physicochemical properties, such as high swelling power, freeze–thaw

stability and pasting viscosity and a low gelatinization temperature [

]. Moreover, Liu et al.

analyzed the structural and physicochemical properties of large and small granules of Chi-

nese chestnuts and evaluated the effect of particle size on starch properties [

]. Varieties

and geographical distribution were found to signiﬁcantly inﬂuence the characteristics of

chestnut starch [

]. In addition, some studies have reported the effects of drying methods

and phosphorylation on the structural and functional properties of chestnut starch [

With the rapid development of starch-based food, chestnut starch shows increasing appli-

cation potential.

To date, the physicochemical properties of modiﬁed starch from potato, corn, rice and

pea have been extensively studied. However, little research attention has been paid to

the properties of acetylated and phosphorylated starch from chestnuts. Considering the

promising opportunities that modiﬁcation may bring to starch production, we investigated

the effects of different degrees of acetylation and phosphorylation on the structure and

functionality of chestnut starch from the perspectives of surface morphology, crystallinity,

swelling power, paste clarity, thermal properties, pasting properties and

in vitro

digestibil-

ity of chestnut starch. Our ﬁndings provide insights into the modiﬁcation methods that

may help to improve the functional and physicochemical properties of chestnut starch for

its better application in food and other industries.

2. Materials and Methods

2.1. Materials

The fruit of the Chinese chestnut variety (Yanshan Zaofeng), one of the chestnut

varieties with the largest yield and the best ﬂavor in the Yanshan region, were collected

from the Chestnut Industry Collaborative Innovation Center of Hebei province, China, in

the 2020 season. The fruit were stored at 4

◦

C before analysis. Chestnut starch was obtained

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