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Pregled bibliografske jedinice broj: 724407

Starch characterization using spectrophotometry and direct potentiometry


Sakač, Nikola; Habschied, Kristina; Karnaš, Maja; Regušić, Lidija; Slačanac, Vedran
Starch characterization using spectrophotometry and direct potentiometry // Proceedings of the 7th International Congress Flour- Bread '13 / Jukić, Marko (ur.).
Osijek: Grafika d.o.o. Osijek, 2014. str. 322-326 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Starch characterization using spectrophotometry and direct potentiometry

Autori
Sakač, Nikola ; Habschied, Kristina ; Karnaš, Maja ; Regušić, Lidija ; Slačanac, Vedran

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 7th International Congress Flour- Bread '13 / Jukić, Marko - Osijek : Grafika d.o.o. Osijek, 2014, 322-326

Skup
7th International Congress Flour- Bread '13

Mjesto i datum
Opatija, Croatia, 16.-18.10.2013.

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Spectrophotometry ; direct potentiometry ; starch triiodide complex

Sažetak
Starch consists of two poymer types ; amylose and amylopectine. Their ratio is starch origin- dependent. Triiodide ions bind characteristically to the amylose and amylopectin molecules of the starch. This can be monitored using spectrophotometry, but recently also direct potentiometry with platinum redox sensor. The absorbance and electrical potential change of the starch- triiodide complex were measured for wheat, potato, corn, rye, barley, rice, tapioca and commercial starch. The results showed characteristic curves for each starch type, corresponding to the specific amylose/amylopectine ratio. The curves were used to determinate starch type-specific parameter values ; for spectrophotometry: starch-triiodide peak wavelength maximum (λmax/nm), maximum absorbance change for λmax (ΔA) and for the direct potentiometry: slope (S) for the linear response region, maximum potential change (ΔE) and relative sensitivity (mV/mg) for potential change in the corresponding starch concentration. Data comparison using these two methods revealed that methods serve to distinguish starch types based on specific triiodide bounding to starch components, but when absolute data changes between starches were compared, no correlation between them has been found.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
113-1780691-0538 - Unapređenje zdravstvene sigurnosti u proizvodnji i preradbi žitarica (Vinko Krstanović, )

Ustanove
Prehrambeno-tehnološki fakultet, Osijek,
Sveučilište u Osijeku - Odjel za kemiju