The heat-induced hydrolysis and physico-chemical properties of hydrogen distarch phosphates (HDP) obtained from potato, wheat and triticale starches were studied. The HDP were found to hydrolyse, resulting in o-phosphoric acid and the breakdown of glycosidic linkages, the latter being proved by a decrease in maximum absorbance of the potato starch iodocomplex and the changes in carbohydrate composition of the potato starch hydrolysate. Compared to distarch phosphates, their hydrogen derivatives showed higher water binding capacity, water solubility and reducing capacity and lower limiting viscosity. These differences in the properties may indirectly evidence the ability of HDP to autohydrolysis.
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