Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2008
Volume 11
Issue 4
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Fortuna T. , Przetaczek-Rożnowska I. , Dyrek K. , Bidzińska E. , Łabanowska M. 2008. SOME PHYSICOCHEMICAL PROPERTIES OF COMMERCIAL MODIFIED STARCHES IRRADIATED WITH MICROWAVES, EJPAU 11(4), #20.
Available Online: http://www.ejpau.media.pl/volume11/issue4/abs-20.html

SOME PHYSICOCHEMICAL PROPERTIES OF COMMERCIAL MODIFIED STARCHES IRRADIATED WITH MICROWAVES

Teresa Fortuna1, Izabela Przetaczek-Rożnowska1, Krystyna Dyrek2, Ewa Bidzińska3, Maria Łabanowska2
1 Department of Analysis and Food Quality Evaluation, Agricultural University, Cracow, Poland
2 Faculty of Chemistry, Jagiellonian University, Cracow, Poland
3 Regional Laboratory of Physicochemical Analyses and Structural Research, Jagiellonian University, Cracow, Poland

 

ABSTRACT


Commercial modified starches: gelling oxidized starch (E 1404), starch phosphate (E 1412),
acetylated starch diphosphate (E 1414) and acetylated starch adypinate (E 1422),
were irradiated with microwaves (440 and 800 W) and examined for water-binding
capacity and water solubility at temperatures of 25°C and 60°C.
Rheological properties of starch pastes were investigated by determination of
flow curves using a rotational rheometer Rheolab MC1. It was found, that microwave
irradiation increases the water-binding capacity and water solubility of starches.
The pastes of starches irradiated with microwaves differed in the values of rheological
parameters from those of non-irradiated ones. Investigation of the ability to
form radicals, studied by EPR, confirmed that. irradiation with microwaves causes
partial degradation of the starch.

Key words: commercial modified starch, irradiation with microwaves, rheological properties, EPR spectroscopy, free radicals.

Teresa Fortuna
Department of Analysis and Food Quality Evaluation,
Agricultural University, Cracow, Poland
Balicka 122, 30-149 Cracow, Poland
email: rrfortun@cyf-kr.edu.pl

Izabela Przetaczek-Rożnowska
Department of Analysis and Food Quality Evaluation,
Agricultural University, Cracow, Poland
Balicka 122, 30-149 Cracow, Poland

email: jeany19@tlen.pl

Krystyna Dyrek
Faculty of Chemistry, Jagiellonian University, Cracow, Poland


Ewa Bidzińska
Regional Laboratory of Physicochemical Analyses and Structural Research,
Jagiellonian University, Cracow, Poland


Maria Łabanowska
Faculty of Chemistry, Jagiellonian University, Cracow, Poland

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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