Properties of potato starch treated with microwave radiation and enriched with mineral additives

Izabela Przetaczek-Rożnowska , Teresa Fortuna , Monika Wodniak , Maria Łabanowska , Paulina Pająk , Karolina Królikowska

Abstract

The paper discusses how microwave radiation and mineral additives affect selected physical and chemical properties of potato starch. Potato starch was irradiated with microwaves of 440 W or 800 W and then enriched with ions of potassium, magnesium, copper, or iron. Atomic absorption spectroscopy showed an effective incorporation of ions, while mineral saturation depended on both the microwave radiation density and the element being introduced. The data obtained prove that the microwave radiation and saturation with minerals affect the rheology and thermal characteristics of the samples under examination. Both the degree and the vector of the transformation depend on the microwave output and the mineral component introduced. Generation of radicals depends on starch degradation at high temperature while microwaves affect the number of the radicals formed. Amounts of the heat-generated radicals depend on the microwave output and the type of metal ions introduced into the starch structure.
Author Izabela Przetaczek-Rożnowska (FoFT / DoFAaQA)
Izabela Przetaczek-Rożnowska,,
- Department of Food Analysis and Quality Assessment
, Teresa Fortuna (FoFT / DoFAaQA)
Teresa Fortuna,,
- Department of Food Analysis and Quality Assessment
, Monika Wodniak (FoFT / DoFAaQA)
Monika Wodniak,,
- Department of Food Analysis and Quality Assessment
, Maria Łabanowska
Maria Łabanowska,,
-
, Paulina Pająk (FoFT / DoFAaQA)
Paulina Pająk,,
- Department of Food Analysis and Quality Assessment
, Karolina Królikowska (FoFT / DoFAaQA)
Karolina Królikowska,,
- Department of Food Analysis and Quality Assessment
Journal seriesInternational Journal of Biological Macromolecules, ISSN 0141-8130, e-ISSN 1879-0003, (N/A 100 pkt)
Issue year2019
Vol124
Pages229-234
Publication size in sheets11.45
Keywords in Polishpole mikrofalowe, ogrzewanie mikrofalowe, składniki mineralne, skrobia ziemniaczana
Keywords in EnglishMicrowave field, Microwave radiation, Mineral compounds, Potato starch
ASJC Classification2700 General Medicine; 1303 Biochemistry; 1312 Molecular Biology; 1315 Structural Biology
DOIDOI:10.1016/j.ijbiomac.2018.11.153
URL https://www.sciencedirect.com/science/article/pii/S0141813018347548?via%3Dihub
Internal identifierWTŻ/2019/1
Languageen angielski
Score (nominal)100
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 1.457; WoS Impact Factor: 2018 = 4.784 (2) - 2018=4.731 (5)
Citation count*
Additional fields
FinansowanieThis study was financed by a research grant form The Polish Ministry of Science and Higher Education (No. NN 312 43 80 37)
Udział procentowyIzabela Przetaczek-Rożnowska: 70%, Teresa Fortuna 20%, Paulina Pająk: 5%, Karolina Królikowska 5%
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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