prikaz prve stranice dokumenta Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment
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Scientific paper - Original scientific paper
Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment
Polish Journal of Food and Nutrition Sciences, 71 (2021), 1; 79-88. https://doi.org/10.31883/pjfns/133370
Grgić, Ivanka; Grec, Marijana; Gryszkin, Artur; Zięba, Tomasz; Kopjar, Mirela; Ačkar, Đurđica; Jozinović, Antun; Miličević, Borislav; Zavadlav, Sandra; Babić, Jurislav

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Grgić, I., Grec, M., Gryszkin, A., Zięba, T., Kopjar, M., Ačkar, Đ. ... Babić, J. (2021). Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment. Polish Journal of Food and Nutrition Sciences, 71. (1), 79-88. doi: 10.31883/pjfns/133370

Grgić, Ivanka, et al. "Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment." Polish Journal of Food and Nutrition Sciences, vol. 71, no. 1, 2021, pp. 79-88. https://doi.org/10.31883/pjfns/133370

Grgić, Ivanka, Marijana Grec, Artur Gryszkin, Tomasz Zięba, Mirela Kopjar, Đurđica Ačkar, Antun Jozinović, Borislav Miličević, Sandra Zavadlav and Jurislav Babić. "Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment." Polish Journal of Food and Nutrition Sciences 71, no. 1 (2021): 79-88. https://doi.org/10.31883/pjfns/133370

Grgić, I., et al. (2021) 'Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment', Polish Journal of Food and Nutrition Sciences, 71(1), pp. 79-88. doi: 10.31883/pjfns/133370

Grgić I, Grec M, Gryszkin A, Zięba T, Kopjar M, Ačkar Đ, and sur.. Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment. Polish Journal of Food and Nutrition Sciences [Internet]. 2021 [cited 2025 January 01];71(1):79-88. doi: 10.31883/pjfns/133370

I. Grgić, et al., "Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment", Polish Journal of Food and Nutrition Sciences, vol. 71, no. 1, pp. 79-88, 2021. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:112:248839. [Accessed: 01 January 2025]

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Title (english)Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment
AuthorIvanka Grgić
AuthorMarijana Grec
AuthorArtur Gryszkin
AuthorTomasz Zięba
AuthorMirela Kopjar
AuthorĐurđica Ačkar
AuthorAntun Jozinović
AuthorBorislav Miličević
AuthorSandra Zavadlav
AuthorJurislav Babić
Author's institutionPolytehnic in Pozega
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
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.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titlePolish Journal of Food and Nutrition Sciences
Numberingvol. 71, no. 1, pp. 79-88
p-ISSN1230-0322
e-ISSN2083-6007
DOIhttps://doi.org/10.31883/pjfns/133370
URN:NBNurn:nbn:hr:112:248839
Publication2021
Document URLhttp://journal.pan.olsztyn.pl/Starches-Modified-by-Combination-of-Phosphorylation-and-High-Voltage-Electrical-Discharge,133370,0,2.html
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2024-04-18 05:49:28