Cereal Chem 43:104 - 110. | VIEW
Distribution and Structural Form of Phosphate Ester Groups in Commercial Starch Phosphates.
R. E. Gramera, J. Heerema, and F. W. Parrish. Copyright 1966 by the American Association of Cereal Chemists, Inc.
Starch phosphate containing 0.016 phosphate ester groups per D-glucose unit was oxidized with periodate to the dialdehyde derivative, subsequently hydrogenated with sodium borohydride, and hydrolyzed. Two phosphorylated components isolated from the hydrolysate were identified as D-erythritol 4-phosphate and 2-O-(alpha-D-glucopyranosyl 2-phosphate)-D-erythritol. Another component, isolated in trace amount, is suggested to be D-glucose 3-phosphate. From the total amount of phosphorylated components isolated, the percent distribution of phosphate groups esterified in the C-2, C-3, and C-6 positions of the starch phosphate molecule was calculated to be 28, 9, and 63%, respectively. Phosphate ester groups chemically bound to the starch molecule exist in a dibasic structural form.