Naslov
Influence of the high-voltage electrical discharge treatment on selected properties of maize starch

Autori
Grgić, Ivanka ; Ačkar, Đurđica ; Grec, Marijana ; Panak Balentić, Jelena ; Jozinović, Antun ; Šubarić, Drago ; Kojić, Nebojša ; Babić, Jurislav

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

Izvornik
10th International Congress “Flour-Bread ’19”/ 12th Croatian Congress of Cereal Technologists “Brašno-Kruh ’19.” Book of Abstracts / Jozinović, Antun ; Budžaki, Sandra ; Strelec, Ivica ; Lončarić, Ante - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2019, 60-60

Skup
10th International Congress Flour – Bread ’19 ; 12th Croatian Congress of Cereal Technologists Brašno – Kruh ’19

Mjesto i datum
Osijek, Hrvatska, 11.06.2019. - 14.06.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
HVED ; corn starch ; phosphorylation ; resistant starch ; SEM

Sažetak
The aim of this research was to investigate the influence of the high-voltage electrical discharge treatment (HVED) on the modification of maize starch. Maize starch was treated with HVED (70 Hz ; 30 min), Na2HPO4 (2.5%), Na5P3O10 (2.5%), and by a combination of the HVED treatment with each chemical modification. Amylose content was determined by the Megazyme K-AMYL 07/11 method, resistant starch (RS) content by the AOAC 2002.02 method, damaged starch (DS) by the AACC 76-31.01, and SEM micrographs were taken. The results revealed that the HVED treatment does not significantly influence the amylose and resistant starch content, but it enhances the effect of chemical modifications on these properties, reducing both the amylose and RS contents. Starch damage, contrary to expectation, decreased after all the modification processes. The SEM analysis revealed physical damage to starch granules by the HVED.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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