Starches modified by combination of phosphorylation and high-voltage electrical discharge (HVED) treatment

• Autorzy: Grgic I. , Grec M. , Gryszkin A. , Zieba T. , Kopjar M. , Ackar D. , Jozinovic A. , Milicevic B. , Zavadlav S. , Babic J.
• Języki publikacji: EN

Abstrakty

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.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2021
• Tom: 71
• Numer: 1
• Opis fizyczny: p.79-88,fig.,ref.

Twórcy

autor

Grgic I.

• Institute of Public Health Brod-Posavina County, V.Nazora 2A, 35000 Slavonski Brod, Croatia

autor

Grec M.

• Department of Food Technologies, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F.Kuhaca 18, 31000 Osijek, Croatia

autor

Gryszkin A.

• Department of Food Storage and Technology, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-630 Wroclaw, Poland

autor

Zieba T.

• Department of Food Storage and Technology, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-630 Wroclaw, Poland

autor

Kopjar M.

• Department of Food Technologies, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F.Kuhaca 18, 31000 Osijek, Croatia

autor

Ackar D.

• Department of Food Technologies, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F.Kuhaca 18, 31000 Osijek, Croatia

autor

Jozinovic A.

• Department of Food Technologies, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F.Kuhaca 18, 31000 Osijek, Croatia

autor

Milicevic B.

• Department of Food Technologies, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F.Kuhaca 18, 31000 Osijek, Croatia
• Polytechnic in Pozega, Vukovarska ulica 17, 34000 Pozega, Croatia

autor

Zavadlav S.

• Department of Food Technology, Karlovac University of Applied Sciences, Trg J.J.Strossmayera 9, 47000 Karlovac, Croatia

autor

Babic J.

• Department of Food Technologies, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F.Kuhaca 18, 31000 Osijek, Croatia

Bibliografia

• 1. AACC Method 76–31.01. (2010). Determination of Damaged Starch – Spectrophotometric Method. AACC International Approved Methods of Analysis 11th edition. American Association of Cereal Chemists, St. Paul, Minnesota, USA.
• 2. Ačkar, Đ., Babić, J., Šubarić, D., Kopjar, M., Miličević, B. (2010). Isolation of starch from two wheat varieties and their modification with epichlorohydrin. Carbohydrate Polymers, 81(1), 76–82. https://doi.org/10.1016/j.carbpol.2010.01.058
• 3. AOAC Method 2002.02. (2005). Resistant starch in starch and plant materials. Official Methods of Analysis of the AOAC International 18th edition. Association of Official Analytical Chemists, Gaithersburg, Maryland, USA.
• 4. Apostolidis, E., Mandala, I. (2020). Modification of resistant starch nanoparticles using high-pressure homogenization treatment. Food Hydrocolloids, 103, art. no. 105677. https://doi.org/10.1016/j.foodhyd.2020.105677
• 5. Ascheri, D.P.R., Pereira, L.D., Bastos, S.M.C. (2014). Chemical, morphological, rheological and thermal properties of Solanum lycocarpum phosphorylated starches. Revista Ceres Vicosa, 61(4), 458–466. https://doi.org/10.1590/0034-737X201461040003
• 6. Banura, S., Thirumdas, R., Kaur, A., Deshmukh, R.R., Annapure, S. (2018). Modification of starch using low pressure radio frequency air plasma. LWT – Food Science & Technology, 89, 719–724. https://doi.org/10.1016/j.lwt.2017.11.056
• 7. Barišić, V., Flanjak, I., Križić, I., Jozinović, A., Šubarić, D., Babić, J., Miličević, B., Ačkar, Đ. (2020). Impact of high-voltage electric discharge treatment on cocoa shell phenolic components and methylxanthines. Journal of Food Process Engineering, 43(1), art. no. e13057. https://doi.org/10.1111/jfpe.13057
• 8. BeMiller, J., Whistler, R. (Eds.) (2009). Starch Chemistry and Technology 3rd edition. Academic Press, Burlington, Massachusetts, USA. pp. 149–236, 373–568, 629–656. https://doi.org/10.1016/S1082-0132(08)X0009-3
• 9. Bhandari, P.N., Singhal, R.S. (2002). Effect of succinylation on the corn and amaranth starch pastes – review. Carbohydrate Polymers, 48(3), 233–240. https://doi.org/10.1016/S0144-8617(01)00310-1
• 10. Bie, P., Li, X., Xie, F., Chen, L., Zhang, B., Li, L. (2016a). Supramolecular structure and thermal behaviour of cassava starch treated by oxygen and helium glow-plasmas. Innovative Food Science and Emerging Technologies, 34, 336–343. https://doi.org/10.1016/j.ifset.2016.03.005
• 11. Bie, P., Pu, H., Zhang, B., Su, J., Chen, L., Li, X. (2016b). Structural characteristics and rheological properties of plasma-treated starch. Innovative Food Science and Emerging Technologies, 34, 196–204. https://doi.org/10.1016/j.ifset.2015.11.019
• 12. Capron, I., Robert, P., Colonna, P., Brogly, M., Planchot, V. (2007). Starch in rubbery and glassy states by FTIR spectroscopy. Carbohydrate Polymers, 68(2), 249–259. https://doi.org/10.1016/j.carbpol.2006.12.015
• 13. Chaiwat, W., Wongsagonsup, R., Tangpanichyannon, N., Jariyaporn, T., Deeyai, P., Suphantharika, M., Fuongfuchat, A., Nisoa, M., Dangtip, S. (2016). Argon plasma treatment of tapioca starch using a semi-continuous Downer reactor. Food and Bioprocess Technology, 9, 1125–1134. https://doi.org/10.1007/s11947-016-1701-6
• 14. Deeyai, P., Suphantharika, M., Wongsagonsup, R., Dangtip, S. (2013). Characterization of modified tapioca starch in atmospheric argon plasma under diverse humidity by FTIR spectroscopy. Chinese Physics Letters, 30(1), art. no. 018103. https://doi.org/10.1088/0256-307X/30/1/018103
• 15. Delval, F., Crini, G., Bertini, S., Morin-Crini, N., Badot, P-M., Vebrel, J., Torri, G. (2004). Characterization of crosslinked starch materials with spectroscopic techniques. Journal of Applied Polymer Science, 93(6), 2650–2663. https://doi.org/10.1002/app.20851
• 16. Gibson, T.S., Solah, V.A., McCleary, B.V. (1997). A procedure to measure amylose in cereal starches and flours with concanavalin A. Journal of Cereal Science, 25(2), 111–119. https://doi.org/10.1006/jcrs.1996.0086
• 17. Guntzler, H., Gremlich, H.-U. (2006). Uvod u infracrvenu spektroskopiju. Školska knjiga, Zagreb, Croatia. pp. 129–210 (Title in English: IR-Spectroscopy: An Introduction. Publisher in English language: Wiley-VCH).
• 18. Ispas-Szabo, P., Ravenelle, F., Hassan, I., Preda, M., Mateescu, M.A. (1999). Structure – properties relationship in cross-linked high-amylose starch for use in controlled drug release. Carbohydrate Research, 323(1–4), 163–175. https://doi.org/10.1016/S0008-6215(99)00250-5
• 19. Khorram, S., Zakerhamidi, M.S., Karimzadeh, Z. (2015). Polarity functions’ characterization and the mechanism of starch modification by DC glow discharge plasma. Carbohydrate Polymers, 127, 72–78. https://doi.org/10.1016/j.carbpol.2015.03.056
• 20. Lim, S., Seib, P.A. (1993). Preparation and pasting properties of wheat and corn starch phosphates. Cereal Chemistry, 70(2), 137–144.
• 21. Liu, Y., Liu, J., Kong, J., Wang, R., Liu, M., Strappe, P., Blanchard, C., Zhou, Z. (2020). Citrate esterification of debranched waxy maize starch: structural, physicochemical and amylolysis properties. Food Hydrocolloids, 104, art. no. 105704. https://doi.org/10.1016/j.foodhyd.2020.105704
• 22. Prasanthi, N.L., Rama Rao, N. (2010). Starch Phosphate: A novel pharmaceutical excipient for tablet formulation. Journal of Pharmacy Research, 3(12), 2919–2923.
• 23. Raina, C.S., Singh, S., Bawa, A.S., Saxena, D.C. (2006). Some characteristics of acetylated, cross-linked and dual-modified Indian rice starches. European Food Research and Technology, 223, 561–570. https://doi.org/10.1007/s00217-005-0239-z
• 24. Rosello-Soto, E., Barba, F.J., Parniakov, O., Galanakis, C.M., Lebovka, N., Grimi, N., Vorobiev, E. (2015). High voltage electrical discharges, pulsed electric field, and ultrasound assisted extraction of protein and phenolic compounds from olive kernel. Food Bioprocess Technology, 8, 885–894.https://doi.org/10.1007/s11947-014-1456-x
• 25. Sechi, N.S.M., Marques, P.T. (2017). Preparation and physicochemical, structural and morphological characterization of phosphorylated starch. Materials Research, 20(Suppl. 2), 174–180. https://doi.org/10.1590/1980-5373-mr-2016-1008
• 26. Sung, J.H., Park, D.P., Park, B.J., Choi, H.J., Jhon, M.S. (2005). Phosphorylation of potato starch and its electrorheological suspension. Biomacromolecules, 6(4), 2182–2188. https://doi.org/10.1021/bm050146w
• 27. Tian, S., Sun, Y. (2020). Influencing factor of resistant starch formation and application in cereal products: a review. International Journal of Biological Macromolecules, 149, 424–431. https://doi.org/10.1016/j.ijbiomac.2020.01.264
• 28. Thirumdas, R., Kadam, D., Annapure, U.S. (2017). Cold plasma: an alternative technology for the starch modification. Food Biophysics, 12, 129–139. https://doi.org/10.1007/s11483-017-9468-5
• 29. Thirumdas, R., Kothakota, A., Annapure, U., Siliveru, K., Blundell, R., Gatt, R., Valdramis, V.P. (2018). Plasma activated water (PAW): Chemistry, physico-chemical properties, applications in food and agriculture. Trends in Food Science and Technology, 77, 21–31. https://doi.org/10.1016/j.tifs.2018.05.007
• 30. Vanraes, P., Nikiforov, A.Y., Leys, C. (2016). Electrical discharge in water treatment technology for micropollutant decomposition. In Mieno, T. (Ed.), Plasma Science and Technology – Progress in Physical States and Chemical Reactions, InTechOpen Ltd., London, UK. pp. 429–477. https://doi.org/10.5772/61830
• 31. Xie, W., Shao, L. (2009). Phosphorylation of corn starch in an ionic liquid. Starch, 61(12), 702–708. https://doi.org/10.1002/star.200800124

Identyfikatory

DOI

10.31883/pjfns/133370