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Article

Phosphorylation of Maize Starch Enhanced with High-Voltage Electrical Discharge (HVED) Instead of Thermal Treatment

1
Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego, 37/41, 51-630 Wrocław, Poland
2
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
3
Polytechnic in Požega, Vukovarska 17, 34000 Požega, Croatia
4
Department of Food Technology, Karlovac University of Applied Sciences, Trg Josipa Jurja Strossmayera 9, 47000 Karlovac, Croatia
*
Author to whom correspondence should be addressed.
Academic Editor: Andriy Synytsya
Polymers 2021, 13(19), 3231; https://doi.org/10.3390/polym13193231
Received: 28 August 2021 / Revised: 13 September 2021 / Accepted: 15 September 2021 / Published: 23 September 2021
(This article belongs to the Special Issue Polysaccharides: Structure, Properties, and Applications)
The aim of this research was to explore the use of a high-voltage electrical treatment (HVED) as a substitute for heating during the phosphorylation of maize starch. Starch was treated with HVED, phosphorylated with Na2HPO4 or Na5P3O10 with and without thermal treatment and phosphorylated in combination with HVED prior to and after the chemical modification. When starch was phosphorylated with Na2HPO4, HVED was more efficient in catalyzing reaction (3.89 mg P/kg for 30 min HVED in relation to 0.43 mg P/kg for thermal treatment), whereas with Na5P3O10 similar P content was achieved as with thermal treatment (0.76 P/kg for 30 min HVED in relation to 0.86 mg P/kg). The order of HVED and chemical reactions did not have a marked effect on phosphorous content. In combination with Na2HPO4, HVED pre-treatment had a more pronounced effect on the solubility and water absorption, whereas post-treatment was favoured with Na5P3O10. Mean diameter was increased by all treatments, where HVED had a marked effect. Enthalpy of gelatinization ranged from 11.76 J/g for starch treated with Na5P3O10 and 10 min-HVED to 13.58 J/g for Na5P3O10 treated sample. G′ and G″ increased after both thermally and HVED enhanced phosphorylations, with a slightly more pronounced effect of the HVED. View Full-Text
Keywords: non-thermal process; Na2HPO4; Na5P3O10; rheological properties; viscoelastic properties non-thermal process; Na2HPO4; Na5P3O10; rheological properties; viscoelastic properties
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MDPI and ACS Style

Gryszkin, A.; Grec, M.; Ačkar, Đ.; Zięba, T.; Jozinović, A.; Šubarić, D.; Miličević, B.; Blažić, M.; Babić, J. Phosphorylation of Maize Starch Enhanced with High-Voltage Electrical Discharge (HVED) Instead of Thermal Treatment. Polymers 2021, 13, 3231. https://doi.org/10.3390/polym13193231

AMA Style

Gryszkin A, Grec M, Ačkar Đ, Zięba T, Jozinović A, Šubarić D, Miličević B, Blažić M, Babić J. Phosphorylation of Maize Starch Enhanced with High-Voltage Electrical Discharge (HVED) Instead of Thermal Treatment. Polymers. 2021; 13(19):3231. https://doi.org/10.3390/polym13193231

Chicago/Turabian Style

Gryszkin, Artur, Marijana Grec, Đurđica Ačkar, Tomasz Zięba, Antun Jozinović, Drago Šubarić, Borislav Miličević, Marijana Blažić, and Jurislav Babić. 2021. "Phosphorylation of Maize Starch Enhanced with High-Voltage Electrical Discharge (HVED) Instead of Thermal Treatment" Polymers 13, no. 19: 3231. https://doi.org/10.3390/polym13193231

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