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Pregled bibliografske jedinice broj: 1147065

Acetylation of potato starch in combination with high voltage electric discharge and pulsed electric field


Jozinović, Antun; Lončarić, Ante; Herceg, Kristina; Šubarić, Drago; Babić, Jurislav; Ačkar, Đurđica; Kovač, Mario; Miličević, Borislav
Acetylation of potato starch in combination with high voltage electric discharge and pulsed electric field // VII International Congress "Engineering, Environment and Materials in Processing Industry“ - Book of Abstracts / Gligorić, Miladin ; Vujadinović, Dragan ; Mirjana, Beribaka (ur.).
Zvornik: University of East Sarajevo, Faculty of Technology, 2021. str. 52-52 (poster, međunarodna recenzija, sažetak, znanstveni)


CROSBI ID: 1147065 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Acetylation of potato starch in combination with high voltage electric discharge and pulsed electric field

Autori
Jozinović, Antun ; Lončarić, Ante ; Herceg, Kristina ; Šubarić, Drago ; Babić, Jurislav ; Ačkar, Đurđica ; Kovač, Mario ; Miličević, Borislav

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
VII International Congress "Engineering, Environment and Materials in Processing Industry“ - Book of Abstracts / Gligorić, Miladin ; Vujadinović, Dragan ; Mirjana, Beribaka - Zvornik : University of East Sarajevo, Faculty of Technology, 2021, 52-52

ISBN
978-99955-81-38-1

Skup
VII International Congress "Engineering, Environment and Materials in Processing Industry“

Mjesto i datum
Jahorina, Bosna i Hercegovina, 17.-19.03.2021

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Potato starch ; Acetylation ; High voltage electric discharge ; Pulsed electric field ; Physical properties

Sažetak
The aim of this study was to determine the influence of high voltage electric discharge and pulsed electric field as contemporary (modern) non-thermal methods for potato starch modification and their impact on starch acetylation. The starch was acetylated with the addition of acetic anhydride (4, 6 and 8% w/w starch), and modification without and in combination with high electrical discharge or pulsed electric field was examined. Percent of acetylation and degree of substitution, swelling power and solubility index, the texture of starch gels and thermophysical properties were determined. Results showed that the acetylation percent and degree of substitution increased proportionally with the concentration of acetic anhydride. Acetylated starches gelatinized at lower temperatures, had higher values of swelling capacity and solubility index in comparison to the native potato starch. Furthermore, acetylated starch gels had lower hardness, fracturability and adhesiveness, wherein the case of acetylation in combination with high voltage electric discharge or pulsed electric field the effect was more pronounced in relation to the classic acetylation procedure.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove:
Prehrambeno-tehnološki fakultet, Osijek


Citiraj ovu publikaciju:

Jozinović, Antun; Lončarić, Ante; Herceg, Kristina; Šubarić, Drago; Babić, Jurislav; Ačkar, Đurđica; Kovač, Mario; Miličević, Borislav
Acetylation of potato starch in combination with high voltage electric discharge and pulsed electric field // VII International Congress "Engineering, Environment and Materials in Processing Industry“ - Book of Abstracts / Gligorić, Miladin ; Vujadinović, Dragan ; Mirjana, Beribaka (ur.).
Zvornik: University of East Sarajevo, Faculty of Technology, 2021. str. 52-52 (poster, međunarodna recenzija, sažetak, znanstveni)
Jozinović, A., Lončarić, A., Herceg, K., Šubarić, D., Babić, J., Ačkar, Đ., Kovač, M. & Miličević, B. (2021) Acetylation of potato starch in combination with high voltage electric discharge and pulsed electric field. U: Gligorić, M., Vujadinović, D. & Mirjana, B. (ur.)VII International Congress "Engineering, Environment and Materials in Processing Industry“ - Book of Abstracts.
@article{article, author = {Jozinovi\'{c}, Antun and Lon\v{c}ari\'{c}, Ante and Herceg, Kristina and \v{S}ubari\'{c}, Drago and Babi\'{c}, Jurislav and A\v{c}kar, \DJur\djica and Kova\v{c}, Mario and Mili\v{c}evi\'{c}, Borislav}, year = {2021}, pages = {52-52}, keywords = {Potato starch, Acetylation, High voltage electric discharge, Pulsed electric field, Physical properties}, isbn = {978-99955-81-38-1}, title = {Acetylation of potato starch in combination with high voltage electric discharge and pulsed electric field}, keyword = {Potato starch, Acetylation, High voltage electric discharge, Pulsed electric field, Physical properties}, publisher = {University of East Sarajevo, Faculty of Technology}, publisherplace = {Jahorina, Bosna i Hercegovina} }
@article{article, author = {Jozinovi\'{c}, Antun and Lon\v{c}ari\'{c}, Ante and Herceg, Kristina and \v{S}ubari\'{c}, Drago and Babi\'{c}, Jurislav and A\v{c}kar, \DJur\djica and Kova\v{c}, Mario and Mili\v{c}evi\'{c}, Borislav}, year = {2021}, pages = {52-52}, keywords = {Potato starch, Acetylation, High voltage electric discharge, Pulsed electric field, Physical properties}, isbn = {978-99955-81-38-1}, title = {Acetylation of potato starch in combination with high voltage electric discharge and pulsed electric field}, keyword = {Potato starch, Acetylation, High voltage electric discharge, Pulsed electric field, Physical properties}, publisher = {University of East Sarajevo, Faculty of Technology}, publisherplace = {Jahorina, Bosna i Hercegovina} }




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