Physical Properties of Starches Modified by Phosphorylation and High-Voltage Electrical Discharge (HVED)

Ačkar, Đurđica; Grec, Marijana; Grgić, Ivanka; Gryszkin, Artur; Styczyńska, Marzena; Jozinović, Antun; Miličević, Borislav; Šubarić, Drago; Babić, Jurislav

doi:10.3390/polym14163359

Pregled bibliografske jedinice broj: 1232277

Physical Properties of Starches Modified by Phosphorylation and High-Voltage Electrical Discharge (HVED)

Ačkar, Đurđica; Grec, Marijana; Grgić, Ivanka; Gryszkin, Artur; Styczyńska, Marzena; Jozinović, Antun; Miličević, Borislav; Šubarić, Drago; Babić, Jurislav

Physical Properties of Starches Modified by Phosphorylation and High-Voltage Electrical Discharge (HVED) // Polymers, 14 (2022), 16; 3359, 12 doi:10.3390/polym14163359 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 1232277 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Physical Properties of Starches Modified by Phosphorylation and High-Voltage Electrical Discharge (HVED)

Autori
Ačkar, Đurđica ; Grec, Marijana ; Grgić, Ivanka ; Gryszkin, Artur ; Styczyńska, Marzena ; Jozinović, Antun ; Miličević, Borislav ; Šubarić, Drago ; Babić, Jurislav

Izvornik
Polymers (2073-4360) 14 (2022), 16; 3359, 12

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

Ključne riječi
starch ; HVED ; phosphorylation ; pasting properties ; swelling power ; gel texture

Sažetak
High-voltage electrical discharge (HVED) is considered as a novel, non-thermal process and is currently being researched regarding its effect on microorganisms (decontamination of food), waste water treatment, and modification of different compounds and food components. In this paper, four native starches (maize, wheat, potato, and tapioca) were treated with HVED, phosphorylated with Na2HPO4 and Na5P3O10, and modified by a combination of HVED with each phosphorylation reaction both prior and after chemical modification. Pasting properties, swelling power, solubility, gel texture, and particle size were analyzed. Although HVED induced lower contents of P in modified starches, it had an effect on analyzed properties. The results revealed that HVED treatment alone had a limited effect on pasting properties of starches, but it had an effect on properties of phosphorylated starches, both when it was conducted prior and after the chemical modification, reducing the influence of Na5P3O10 and Na2HPO4 on the decrease of pasting temperature. With minor exceptions, the gel strength of starches increased, and the rupture strength decreased by all modifications. HVED treatment resulted in a decrease of the particle size after the modification of maize and wheat starches, while potato and tapioca starches were not significantly influenced by the treatment.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
This article belongs to the Special Issue
Polysaccharides in Food Industry

POVEZANOST RADA

Projekti:
NadSve-Sveučilište J. J. Strossmayera u Osijeku-- - Primjena plinske plazme i ultrazvuka u postupcima modifikacije škroba (Babić, Jurislav, NadSve ) ( CroRIS)

Ustanove:
Prehrambeno-tehnološki fakultet, Osijek

Profili:

Borislav Miličević (autor)