CHANGES IN SOME PHYSIC-CHEMICAL PROPERTIES OF STARCH GRANULES INDUCED BY HEATING AND MICROWAVE RADIATION.

Corn and potato starches were physically modified by heating at 130 and 200^oC or microwaving. On a basis of the results obtained it was found that upon heating or microwaving the content of amylose decrease and the reduction capacity increased for most of the modified starch preparations and all the preparations had an increased swelling capacity and water solubility. The greatest changes were observed for the preparations heated at 200^oC irrespective of starch. Microwave radiation caused slightly smaller changes in the properties of starches. In the case of the preparations from potato starch it was observed a considerable increase in specific surface area of granules, an increase in volume of mesopores, and a decrease in their diameter. The changes in these values were small in the preparations from corn starch.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.