Naslov
Determination of the botanical origin of starch

Autori
Sakač, Nikola

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

Izvornik
64th Starch Convention / - Detmold, 2013

Skup
64th Starch Convention, Association of cereal research (AGF), Max Rubner Institute, Institute for safety and quality of cereal

Mjesto i datum
Detmold, Njemačka, 24.04.2013. - 25.04.2013

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
botanical origin; starch; direct potentiometry; PCA

Sažetak
Starch is a semicrystalline biopolymer and is stored in various plant locations, such as in cereal grains, roots, tubers, stempiths, leaves, seed, fruit and pollen. Starch, as a low-cost polysaccharide, is the most widely used thickening and gelling agent in the food industry. It imparts texture to a great diversity of foodstuffs, such as soups, potages, sauces, and processed foods. Starch granules in higher plants contain two principal types of polysaccharides: amylose and amylopectin. The starch granules from different botanical sources also vary in size, shape, and content of amylose and amylopectin, which affects their chemical and physical properties. The typical origin analysis of starch includes indirect techniques that measure the differences in the physical and chemical properties of the starches. The tools often used to identfy starch origin include optical and electronic microscopy, enzymology, rheology, chromatography, NMR, X-ray diffraction, viscometer profiles and FTIR spectroscopy. A new approach for the determination of the botanical origin of starch is presented. The sensory principle was based on the formation of starch–triiodide complexes. The starch samples were extracted from wheat, potato, maize, rye, barley, rice, tapioca and a commercial model starch. The amylose/amylopectin ratios of starches, among various other properties, differ between starches of different botanical origins. Triiodide ions bind characteristically to the amylose and amylopectin of the starch depending on the starch’s origin. The new sensory technique includes direct potentiometric measurements of the response of free triiodide ions in starch– triiodide solutions and principal component analysis (PCA). PCA gave graphical results for statistical differentiation between starches of different botanical origin. The proposed method is more convenient, simpler, easier, less expensive and more objective for the determination of botanical starch origin than the usual microscopic methods.

Izvorni jezik
Engleski

Znanstvena područja
Kemija

POVEZANOST RADA