Naslov
Influence of high voltage electrical discharge and pulsed electric field on the acetylation of annealed potato starch

Autori
Jozinović, Antun ; Lončarić, Ante ; Kovačević, Nikolina ; Gryszkin, Artur ; Ačkar, Đurđica ; Babić, Jurislav ; Šubarić, Drago ; Kovač, Mario ; Miličević, Borislav

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

Izvornik
Book of Abstracts of the 13th International Scientific and Professional Conference WITH FOOD TO HEALTH / Babić, Jurislav ; Šubarić, Drago ; Jašić, Midhat - Osijek : Tuzla : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Tehnološki fakultet Univerziteta u Tuzli, 2021, 120-120

ISBN
978-953-7005-79-5

Skup
13. međunarodni znanstveno-stručni skup: hranom do zdravlja = 13th International Scientific and Professional Conference: With food to health

Mjesto i datum
Osijek, Hrvatska, 16.09.2021. - 17.09.2021

Vrsta sudjelovanja
Poster

Vrsta recenzije
Recenziran

Ključne riječi
annealed potato starch ; acetylation ; high voltage electric discharge ; pulsed electric field ; physical properties

Sažetak
The aim of this study was to investigate the effect of the application of high voltage electric discharge and pulsed electric field for the acetylation of annealed potato starch. Acetylation of starch was carried out with the addition of acetic anhydride (4, 6 and 8% w/w starch), and modification without and in combination with high electric discharge or pulsed electric field was examined. In the obtained modified starches percent of acetylation and degree of substitution, swelling power and solubility index, the texture of starch gels and thermophysical properties were determined. The obtained results showed that in all modified annealed potato starches, percent of acetylation and degree of substitution increased proportionally to the concentration of acetic anhydride. With acetylation, the gelatinization temperature decreased, while swelling capacity and solubility index increased. The hardness, fracturability and adhesiveness of annealed starch gels were reduced by acetylation, and the effect was more pronounced when acetylation was combined with high voltage electric discharge or pulsed electric field compared to the classical acetylation procedure.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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