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1/2021 vol. 71
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ORIGINAL ARTICLE
Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment
Ivanka Grgić 1
,
 
Marijana Grec 2
,
 
Artur Gryszkin 3
,
 
Tomasz Zięba 3
,
 
Mirela Kopjar 2
,
 
Đurđica Ačkar 2
,
 
Antun Jozinović 2
,
 
Borislav Miličević 2,4
,
 
Sandra Zavadlav 5
,
 
Jurislav Babić 2
 
 
 
More details
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1
Institute of Public Health Brod-Posavina County, V. Nazora 2A, 35000 Slavonski Brod, Croatia
 
2
Department of Food Technologies, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia
 
3
Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37/41, 51-630 Wrocław, Poland
 
4
Polytechnic in Požega, Vukovarska ulica 17, 34000 Požega, Croatia
 
5
Department of Food Technology, Karlovac University of Applied Sciences, Trg J. J. Strossmayera 9, 47000
 
 
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
 
 
Corresponding author
Đurđica Ačkar   

Department of Food Technologies, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 18, 31000, Osijek, Croatia
 
 
Pol. J. Food Nutr. Sci. 2021;71(1):79-88
DOI: https://doi.org/10.31883/pjfns/133370
 
 
Article (PDF)
References (31) Citations (2)
 
KEYWORDS
cereal starch
tuber starch
HVED
phosphorylation
physicochemical properties
 
TOPICS
Spectrometry
Natural food
Effects on food quality
Digestion
Cereals and Grains
Carbohydrates
 
ABSTRACT
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.
ABBREVIATIONS
HVED – High-voltage electrical treatment, DSC – Differential scanning calorimetry, FTIR-ATR – Fourier-transform infrared spectroscopy-attenuated total reflectance, and % T – % transmittance.
FUNDING
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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CITATIONS (2):
1.
Physical Properties of Starches Modified by Phosphorylation and High-Voltage Electrical Discharge (HVED)
Đurđica Ačkar, Marijana Grec, Ivanka Grgić, Artur Gryszkin, Marzena Styczyńska, Antun Jozinović, Borislav Miličević, Drago Šubarić, Jurislav Babić
Polymers
 
CrossRef
 
 
2.
Pulsed electric field-induced starch modification for food industry applications: A review of native to modified starches
Gabriela Carolina Milanezzi, Eric Keven Silva
Carbohydrate Polymers
 
CrossRef
 
 
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