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Pregled bibliografske jedinice broj: 1113213

Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment


Grgić, Ivanka; Grec, Marijana; Gryszkin, Artur; Zięba, Tomasz; Kopjar, Mirela; Ačkar, Đurđica; Jozinović, Antun; Miličević, Borislav; Zavadlav, Sandra; Babić, Jurislav
Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment // Polish journal of food and nutrition sciences, 71 (2021), 1; 79-88 doi:10.31883/pjfns/133370 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 1113213 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment

Autori
Grgić, Ivanka ; Grec, Marijana ; Gryszkin, Artur ; Zięba, Tomasz ; Kopjar, Mirela ; Ačkar, Đurđica ; Jozinović, Antun ; Miličević, Borislav ; Zavadlav, Sandra ; Babić, Jurislav

Izvornik
Polish journal of food and nutrition sciences (1230-0322) 71 (2021), 1; 79-88

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
cereal starch ; tuber starch ; HVED ; phosphorylation ; physicochemical properties

Sažetak
Starch is extensively used in the food industry as a texture modifier, a fat substitute, and in other applications. To optimise starch functional properties for specific use, it is subjected to various modifications. High-voltage electrical discharge (HVED) treatment, as a non-thermal and rapid process, was applied in this research as a single method and in combination with phosphorylation in order to explore its potential for improving starch physicochemical properties. Maize, wheat, potato, and tapioca starches were modified, and Na5P3O10 and Na2HPO4 were used for phosphorylation. Starch gelatinisation parameters (by DSC) ; paste clarity ; and contents of amylose, damaged starch, and resistant starch were determined ; and FTIR- -ATR spectra were recorded. All modifications reduced the enthalpy of gelatinisation and decreased contents of amylose, resistant starch, and damaged starch. The effect of the HVED treatment on starch properties depended on starch type and combinations with chemicals. HVED could act as an aid in the starch phosphorylation process since the properties analysed were more effectively improved when HVED was combined with phosphorylation than by phosphorylation alone.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
EK-EFRR-KK.01.1.1.02.0005 - Atrij znanja (EK - KK.01.1.1.02) ( POIROT)
NadSve-Sveučilište J. J. Strossmayera u Osijeku-- - Primjena plinske plazme i ultrazvuka u postupcima modifikacije škroba (Babić, Jurislav, NadSve ) ( POIROT)

Ustanove:
Prehrambeno-tehnološki fakultet, Osijek,
Veleučilište u Karlovcu,
Veleučilište u Požegi

Citiraj ovu publikaciju

Grgić, Ivanka; Grec, Marijana; Gryszkin, Artur; Zięba, Tomasz; Kopjar, Mirela; Ačkar, Đurđica; Jozinović, Antun; Miličević, Borislav; Zavadlav, Sandra; Babić, Jurislav
Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment // Polish journal of food and nutrition sciences, 71 (2021), 1; 79-88 doi:10.31883/pjfns/133370 (međunarodna recenzija, članak, znanstveni)
Grgić, I., Grec, M., Gryszkin, A., Zięba, T., Kopjar, M., Ačkar, Đ., Jozinović, A., Miličević, B., Zavadlav, S. & Babić, J. (2021) Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment. Polish journal of food and nutrition sciences, 71 (1), 79-88 doi:10.31883/pjfns/133370.
@article{article, year = {2021}, pages = {79-88}, DOI = {10.31883/pjfns/133370}, keywords = {cereal starch, tuber starch, HVED, phosphorylation, physicochemical properties}, journal = {Polish journal of food and nutrition sciences}, doi = {10.31883/pjfns/133370}, volume = {71}, number = {1}, issn = {1230-0322}, title = {Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment}, keyword = {cereal starch, tuber starch, HVED, phosphorylation, physicochemical properties} }
@article{article, year = {2021}, pages = {79-88}, DOI = {10.31883/pjfns/133370}, keywords = {cereal starch, tuber starch, HVED, phosphorylation, physicochemical properties}, journal = {Polish journal of food and nutrition sciences}, doi = {10.31883/pjfns/133370}, volume = {71}, number = {1}, issn = {1230-0322}, title = {Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment}, keyword = {cereal starch, tuber starch, HVED, phosphorylation, physicochemical properties} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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