Starch Phosphate Preparation Using Phytate

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Solution Overview

Problem

Native starches are not widely utilized in the food industry due to their disadvantages such as retrogradation, poor stability against heat, shear, and freezing, and the growing concern about chemical modification methods used in conventional starch phosphorylation.

Innovation Solution

A method for preparing starch phosphate using naturally occurring phytate, involving dispersing a mixture of phytate and starch in a solution, drying to obtain a phytate-starch powder, and heating to induce a reaction between phytate and starch, resulting in improved physical properties like high transparency, solubility, swelling power, and storage stability.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If conventional chemical modification methods using synthetic chemicals are used for starch phosphorylation, then starch stability and functional properties are improved, but health concerns and consumer acceptance deteriorate due to chemical additives

Engineering Contradiction:

Improvestarch stabilityVSAvoidchemical additives

Core Design Contradiction:

ReliabilityVSObject-affected harmful factors

Solution Approach 1:

The patent uses phytate, a natural and biodegradable substance, as a temporary modifying agent that can be easily removed or degraded, replacing persistent synthetic chemicals. This allows the starch to gain stability benefits while avoiding long-term chemical residue concerns.

Inventive Principle:

Principle #27Cheap short-living objects (Disposable)

Solution Approach 2:

The patent changes the chemical source parameter from synthetic phosphating agents to natural phytate, fundamentally altering the modification approach while maintaining the desired starch stability and functional properties through natural biochemical interactions.

Inventive Principle:

Principle #35Parameter changes

2Ease of manufacture

If native starch is used directly, then simplicity and naturalness are maintained, but retrogradation and poor stability against heat, shear, and freezing occur

Engineering Contradiction:

ImprovesimplicityVSAvoidstability against heat, shear, and freezing

Core Design Contradiction:

Ease of manufactureVSReliability

Solution Approach 1:

The patent applies preliminary modification by introducing phytate to the starch before final processing, pre-establishing protective interactions that prevent retrogradation and improve stability against heat, shear, and freezing during subsequent food processing steps.

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The patent creates a composite structure where phytate molecules interact with starch chains to form a stabilized complex, combining the simplicity of native starch with enhanced stability through natural molecular interactions, avoiding complex chemical modifications.

Inventive Principle:

Principle #40Composite materials

3Adaptability or versatility

If chemical phosphorylation methods are used, then starch functional properties are enhanced, but consumer acceptance decreases due to chemical modification aversion

Engineering Contradiction:

Improvefunctional propertiesVSAvoidchemical modification

Core Design Contradiction:

Adaptability or versatilityVSObject-affected harmful factors

Solution Approach 1:

The patent employs phytate, a natural and biodegradable substance, as a temporary modifying agent that can be easily removed or degraded, replacing persistent synthetic chemicals. This allows the starch to gain stability benefits while avoiding long-term chemical residue concerns.

Inventive Principle:

Principle #27Cheap short-living objects (Disposable)

Solution Approach 2:

Inventive Principle:

Principle #35Parameter changes

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

The method enables the preparation of starch phosphate with enhanced physical properties, potentially replacing conventional chemical modification methods and improving the quality and storage stability of starchy foods, making it suitable for various food industry applications.

Implementation Method 1

phosphorylating a starch using naturally occurring phytate

Methodology Applied

Scientific EffectPhosphorylation: Chemical Bonding

Implementation Method 2

heating the phytate-starch powder to induce a reaction between the phytate and the starch

Methodology Applied

Scientific EffectThermal reaction: Heating

Data Source

PatentUS11225529B2Method for preparing starch phosphate using phytate

Publication Date: 2022.01.18 KOREA UNIV RES & BUSINESS FOUND

AI summary

Disclosed is method for preparation of a starch phosphate using phytate. The method enables the preparation of a starch phosphate with improved physical properties such as high transparency, solubility, swelling power, and storage stability by the phosphorylation of a starch using naturally occurring phytate rather than using a synthetic chemical. Due to these advantages, the starch phosphate is expected to replace conventional chemically modified starches. In addition, the method enables the preparation of a starch phosphate based on a simple modification. The use of the starch phosphate greatly contributes to improvements in the quality and storage stability of various starchy foods. Therefore, the starch phosphate is expected to find application in the food industry, including starchy foods.