Effect of potassium and magnesium treatment on physicochemical and rheological properties of potato, corn and spelt starches and on thermal generation of free radicals

Teresa Fortuna , Dorota Gałkowska , Małgorzata Bączkowicz , Karolina Szkabar , Ilona Tartanus , Maria Łabanowska , Małgorzata Kurdziel

Abstract

The aim of this work was to evaluate the effect of potassium and magnesium treatment on physicochemical and rheological properties of native potato, corn, and spelt starches. Treatment of starch by one of the metals resulted in an increase in the amount of the used element, with the increase accompanied by decrease in the amount of the other metal. Starches fortified with metal ions did not differ significantly from the native starches in gelatinization characteristics. Effect of metal ions on rheological behavior of starch pastes was the greatest in corn starch with potassium. In the case of the other pastes the effect depended both on type of starch and kind of metal ions. The modified starches formed harder gels than the native starches. Starches treated with potassium ions showed lower rate of retrogradation than the respective native starches. The modified starches were also more susceptible to enzymatic hydrolysis than their native counter- parts. Thermal treatment of native and modified with potassium and magnesium starches led to formation of carbohydrate radicals, which character and amounts depended on the starch origin as well as the kind of metal ions. Spelt starch was the most susceptible to the formation of radicals, whereas the structure of corn starch was the most stable. Effects of metal ions were opposite: potassium ions increased, whereas magnesium ones decreased the amount of radicals in comparison with native spelt starch.
Author Teresa Fortuna (FoFT / DoAaEFQ)
Teresa Fortuna,,
- Department of Analysis and Evaluation Food Quality
, Dorota Gałkowska (FoFT / DoAaEFQ)
Dorota Gałkowska,,
- Department of Analysis and Evaluation Food Quality
, Małgorzata Bączkowicz (FoFT / DoAaEFQ)
Małgorzata Bączkowicz,,
- Department of Analysis and Evaluation Food Quality
, Karolina Szkabar (FoFT / DoAaEFQ)
Karolina Szkabar,,
- Department of Analysis and Evaluation Food Quality
, Ilona Tartanus (FoFT / DoAaEFQ)
Ilona Tartanus,,
- Department of Analysis and Evaluation Food Quality
, Maria Łabanowska
Maria Łabanowska,,
-
, Małgorzata Kurdziel
Małgorzata Kurdziel,,
-
Journal seriesStarch-Starke, ISSN 0038-9056, (A 25 pkt)
Issue year2013
Vol65
No11-12
Pages912-922
Publication size in sheets0.5
Keywords in Englishfree radicals, physicochemical properties, magnesium, potassium, starch
DOIDOI:10.1002/star.201200289
URL http://onlinelibrary.wiley.com/doi/10.1002/star.201200289/epdf
Internal identifierWTŻ/2013/64
Languageen angielski
Score (nominal)25
ScoreMinisterial score = 25.0, 26-07-2017, ArticleFromJournal
Ministerial score (2013-2016) = 25.0, 26-07-2017, ArticleFromJournal
Publication indicators WoS Citations = 19
Citation count*
Additional fields
FinansowanieThis work was financed from the sources granted by the Polish Ministry of Science and High Education in the years 2009-2012 as a research project NN 312 438037.
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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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