Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment
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Institute of Public Health Brod-Posavina County, V. Nazora 2A, 35000 Slavonski Brod, Croatia
Department of Food Technologies, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia
Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37/41, 51-630 Wrocław, Poland
Polytechnic in Požega, Vukovarska ulica 17, 34000 Požega, Croatia
Department of Food Technology, Karlovac University of Applied Sciences, Trg J. J. Strossmayera 9, 47000
Đurđica Ačkar   

Department of Food Technologies, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 18, 31000, Osijek, Croatia
Submission date: 2020-12-17
Final revision date: 2021-02-12
Acceptance date: 2021-02-15
Online publication date: 2021-02-24
Publication date: 2021-02-24
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.
HVED – High-voltage electrical treatment, DSC – Differential scanning calorimetry, FTIR-ATR – Fourier-transform infrared spectroscopy-attenuated total reflectance, and % T – % transmittance.
This research was funded in part by Josip Juraj Strossmayer University of Osijek, under the research project “Application of gas plasma and ultrasound in starch modification processes” and as part of the “Atrium of Knowledge” project co-financed by the European Union from the European Regional Development Fund and the Operational Programme Competitiveness and Cohesion 2014-2020.
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