Naslov
Application of spectrophotometric fingerprint in cluster analysis for starch origin determination

Autori
Sakač, Nikola ; Karnaš, Maja ; Dobša, Jasminka ; Jozanović, Marija ; Gvozdić, Vlatka ; Kovač- Andrić, Elvira ; Kraševac Sakač, Marija ; Šarkanj, Bojan

Izvornik
Food technology and biotechnology (1330-9862) 58 (2020), 1; 5-11

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

Ključne riječi
starch botanical origin ; starch-triiodide complex ; cluster analysis

Sažetak
The botanical origin of starch is of importance in industrial applications and food processing because it may influence the properties of the final product. Current microscopic methods are time-consuming. Starch consists of an origin- dependent amylose/amylopectin ratio. Triiodide ions bind characteristically to the amylose and amylopectin depending on the botanical origin of the starch. The absorbance of the starch- triiodide complex was measured for wheat, potato, corn, rye, barley, rice, tapioca and unknown origin starch, and within the different cultivars. Each starch sample had specific parameters: starch-triiodide complex peak wavelength maximum (λmax/nm), maximum absorbance change at λmax (ΔA) and λmax shift towards the unknown origin starch sample values. The visible absorption spectra (500-800 nm) for each starch sample were used as a unique fingerprint, and then elaborated by cluster analysis. The cluster analysis managed to distinguish data of two clusters, a cereal type cluster and a potato/tapioca/rice starch cluster. The cereal subclusters extensively distinguished wheat/barley/rye starches from corn starches. Data for cultivars were mostly in good agreement within the same subclaster. The proposed method that combines cluster analysis and visible absorbance data for starch-triiodide complex was able to distinguish starch of different botanical origins and cultivars within the same species. This method is simpler and more convenient than standard time- consuming methods.

Izvorni jezik
Engleski

Znanstvena područja
Kemijsko inženjerstvo, Prehrambena tehnologija, Informacijske i komunikacijske znanosti

POVEZANOST RADA