EFFECT OF PHOSPHORYLATED STARCHES ON THE HEAT-STABILITY OF MILK

Adding waxy maize starch phosphate monoesters to milk caused a decreas e in heat stability. Crosslinked waxy maize starch phosphate monoester s had a smaller detrimental effect than native waxy maize or starch mo nophosphates prepared from non-crosslinked waxy maize. The results sug gest that starch phosphate monoesters exert a destabilising effect rel ated to the hydrated molecular volume of the starch components and a s tabilising effect related to the presence of phosphate groups. There i s a threshold phosphorylation level above which the phosphate groups c ounteract the destabilising effect of the hydrated molecular volume.