Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment

Grgić, Ivanka; Grec, Marijana; Gryszkin, Artur; Zięba, Tomasz; Kopjar, Mirela; Ačkar, Đurđica; Jozinović, Antun; Miličević, Borislav; Zavadlav, Sandra; Babić, Jurislav

doi:10.31883/pjfns/133370

Cited by 2 publications

(5 citation statements)

References 26 publications

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“…Lower contents of P in starches modified by combination of HVED with phosphorylating agents showed that HVED treatment slightly reduced the efficiency of reaction, regardless the agent used. However, HVED induced changes of starch properties when combined with chemical modification, as shown both in our previous [9] and present research.…”

Section: Resultssupporting

confidence: 88%

“…Svihus et al [34] stated that the particle size determines enthalpy of gelatinization, and Singh et al [35] linked this property to the paste clarity. The starches in this research indeed show a positive correlation of the particle size with gelatinization enthalpy (shown in the previous paper [9]). The decrease of the particle size after modifications of maize and wheat starches is visible from the presented results, while potato and tapioca starches were not significantly influenced regarding this property.…”

Section: Resultssupporting

confidence: 84%

“…Starches were modified as described in the previous paper [9]. Briefly, for the highvoltage electrical treatment (HVED), 200 mL of 1 g/mL (d. m.…”

Section: Modification Of Starchmentioning

confidence: 99%

“…The suspension was centrifuged and starch was air-dried overnight, and then treated in the oven at 130 • C, washed three times with water, and dried until moisture <85% was achieved. Combined treatments were done both by first treatment with HVED and subsequently with one of the chemical modifications and vice versa [9].…”

Section: Modification Of Starchmentioning

confidence: 99%

“…In our previous paper [9], we explored the influence of HVED and its combination with phosphorylation on gelatinization properties, the starch damage, and the content of resistant starch. This paper focuses on pasting properties, swelling power and solubility, gel texture and particle size, which are important properties for the starch application in the food production.…”

Section: Introductionmentioning

confidence: 99%

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Physical Properties of Starches Modified by Phosphorylation and High-Voltage Electrical Discharge (HVED)

et al. 2022

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High-voltage electrical discharge (HVED) is considered as a novel, non-thermal process and is currently being researched regarding its effect on microorganisms (decontamination of food), waste water treatment, and modification of different compounds and food components. In this paper, four native starches (maize, wheat, potato, and tapioca) were treated with HVED, phosphorylated with Na2HPO4 and Na5P3O10, and modified by a combination of HVED with each phosphorylation reaction both prior and after chemical modification. Pasting properties, swelling power, solubility, gel texture, and particle size were analyzed. Although HVED induced lower contents of P in modified starches, it had an effect on analyzed properties. The results revealed that HVED treatment alone had a limited effect on pasting properties of starches, but it had an effect on properties of phosphorylated starches, both when it was conducted prior and after the chemical modification, reducing the influence of Na5P3O10 and Na2HPO4 on the decrease of pasting temperature. With minor exceptions, the gel strength of starches increased, and the rupture strength decreased by all modifications. HVED treatment resulted in a decrease of the particle size after the modification of maize and wheat starches, while potato and tapioca starches were not significantly influenced by the treatment.

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Section: Resultssupporting

confidence: 88%