Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment
Starch is extensively used in the food industry as a texture modifier, a fat substitute, and in other applications. To optimise starch functional properties for specific use, it is subjected to various modifications. High-voltage electrical discharge (HVED) treatment, as a non-thermal and rapid proc...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2021-02-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Starches-Modified-by-Combination-of-Phosphorylation-and-High-Voltage-Electrical-Discharge,133370,0,2.html |
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| author | Ivanka Grgić Marijana Grec Artur Gryszkin Tomasz Zięba Mirela Kopjar Đurđica Ačkar Antun Jozinović Borislav Miličević Sandra Zavadlav Jurislav Babić |
| author_facet | Ivanka Grgić Marijana Grec Artur Gryszkin Tomasz Zięba Mirela Kopjar Đurđica Ačkar Antun Jozinović Borislav Miličević Sandra Zavadlav Jurislav Babić |
| author_sort | Ivanka Grgić |
| collection | DOAJ |
| description | Starch is extensively used in the food industry as a texture modifier, a fat substitute, and in other applications. To optimise starch functional properties for specific use, it is subjected to various modifications. High-voltage electrical discharge (HVED) treatment, as a non-thermal and rapid process, was applied in this research as a single method and in combination with phosphorylation in order to explore its potential for improving starch physicochemical properties. Maize, wheat, potato, and tapioca starches were modified, and Na5P3O10 and Na2HPO4 were used for phosphorylation. Starch gelatinisation parameters (by DSC); paste clarity; and contents of amylose, damaged starch, and resistant starch were determined; and FTIR-ATR spectra were recorded. All modifications reduced the enthalpy of gelatinisation and decreased contents of amylose, resistant starch, and damaged starch. The effect of the HVED treatment on starch properties depended on starch type and combinations with chemicals. HVED could act as an aid in the starch phosphorylation process since the properties analysed were more effectively improved when HVED was combined with phosphorylation than by phosphorylation alone. |
| format | Article |
| id | doaj-art-ff845a0fecb0443fa91a81bb707df0a3 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2021-02-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-ff845a0fecb0443fa91a81bb707df0a32025-02-02T01:32:03ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072021-02-01711798810.31883/pjfns/133370133370Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) TreatmentIvanka Grgić0Marijana Grec1Artur Gryszkin2Tomasz Zięba3Mirela Kopjar4Đurđica Ačkar5Antun Jozinović6Borislav Miličević7Sandra Zavadlav8Jurislav Babić9Institute of Public Health Brod-Posavina County, V. Nazora 2A, 35000 Slavonski Brod, CroatiaDepartment of Food Technologies, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, CroatiaDepartment of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37/41, 51-630 Wrocław, PolandDepartment of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37/41, 51-630 Wrocław, PolandDepartment of Food Technologies, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, CroatiaDepartment of Food Technologies, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, CroatiaDepartment of Food Technologies, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, CroatiaDepartment of Food Technologies, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, CroatiaDepartment of Food Technology, Karlovac University of Applied Sciences, Trg J. J. Strossmayera 9, 47000Department of Food Technologies, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, CroatiaStarch is extensively used in the food industry as a texture modifier, a fat substitute, and in other applications. To optimise starch functional properties for specific use, it is subjected to various modifications. High-voltage electrical discharge (HVED) treatment, as a non-thermal and rapid process, was applied in this research as a single method and in combination with phosphorylation in order to explore its potential for improving starch physicochemical properties. Maize, wheat, potato, and tapioca starches were modified, and Na5P3O10 and Na2HPO4 were used for phosphorylation. Starch gelatinisation parameters (by DSC); paste clarity; and contents of amylose, damaged starch, and resistant starch were determined; and FTIR-ATR spectra were recorded. All modifications reduced the enthalpy of gelatinisation and decreased contents of amylose, resistant starch, and damaged starch. The effect of the HVED treatment on starch properties depended on starch type and combinations with chemicals. HVED could act as an aid in the starch phosphorylation process since the properties analysed were more effectively improved when HVED was combined with phosphorylation than by phosphorylation alone.http://journal.pan.olsztyn.pl/Starches-Modified-by-Combination-of-Phosphorylation-and-High-Voltage-Electrical-Discharge,133370,0,2.htmlcereal starchtuber starchhvedphosphorylationphysicochemical properties |
| spellingShingle | Ivanka Grgić Marijana Grec Artur Gryszkin Tomasz Zięba Mirela Kopjar Đurđica Ačkar Antun Jozinović Borislav Miličević Sandra Zavadlav Jurislav Babić Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment Polish Journal of Food and Nutrition Sciences cereal starch tuber starch hved phosphorylation physicochemical properties |
| title | Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment |
| title_full | Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment |
| title_fullStr | Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment |
| title_full_unstemmed | Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment |
| title_short | Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment |
| title_sort | starches modified by combination of phosphorylation and high voltage electrical discharge hved treatment |
| topic | cereal starch tuber starch hved phosphorylation physicochemical properties |
| url | http://journal.pan.olsztyn.pl/Starches-Modified-by-Combination-of-Phosphorylation-and-High-Voltage-Electrical-Discharge,133370,0,2.html |
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