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

2013
journal article
article
31
cris.lastimport.wos2024-04-10T00:18:06Z
dc.abstract.enThe 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.pl
dc.affiliationWydział Chemii : Zakład Chemii Nieorganicznejpl
dc.contributor.authorFortuna, Teresapl
dc.contributor.authorGałkowska, Dorotapl
dc.contributor.authorBączkowicz, Małgorzatapl
dc.contributor.authorSzkabar, Karolinapl
dc.contributor.authorTartanus, Ilonapl
dc.contributor.authorŁabanowska, Maria - 130038 pl
dc.contributor.authorKurdziel, Magdalena - 129748 pl
dc.date.accessioned2015-06-18T12:39:12Z
dc.date.available2015-06-18T12:39:12Z
dc.date.issued2013pl
dc.description.number11-12pl
dc.description.physical912-922pl
dc.description.volume65pl
dc.identifier.doi10.1002/star.201200289pl
dc.identifier.eissn1521-379Xpl
dc.identifier.issn0038-9056pl
dc.identifier.urihttp://ruj.uj.edu.pl/xmlui/handle/item/9867
dc.languageengpl
dc.language.containerengpl
dc.rights.licenceBez licencji otwartego dostępu
dc.subject.enfree radicalspl
dc.subject.enphysicochemical propertiespl
dc.subject.enmagnesiumpl
dc.subject.enpotassiumpl
dc.subject.enstarchpl
dc.subtypeArticlepl
dc.titleEffect of potassium and magnesium treatment on physicochemical and rheological properties of potato, corn and spelt starches and on thermal generation of free radicalspl
dc.title.journalStarch = Stärkepl
dc.typeJournalArticlepl
dspace.entity.typePublication
cris.lastimport.wos
2024-04-10T00:18:06Z
dc.abstract.enpl
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.
dc.affiliationpl
Wydział Chemii : Zakład Chemii Nieorganicznej
dc.contributor.authorpl
Fortuna, Teresa
dc.contributor.authorpl
Gałkowska, Dorota
dc.contributor.authorpl
Bączkowicz, Małgorzata
dc.contributor.authorpl
Szkabar, Karolina
dc.contributor.authorpl
Tartanus, Ilona
dc.contributor.authorpl
Łabanowska, Maria - 130038
dc.contributor.authorpl
Kurdziel, Magdalena - 129748
dc.date.accessioned
2015-06-18T12:39:12Z
dc.date.available
2015-06-18T12:39:12Z
dc.date.issuedpl
2013
dc.description.numberpl
11-12
dc.description.physicalpl
912-922
dc.description.volumepl
65
dc.identifier.doipl
10.1002/star.201200289
dc.identifier.eissnpl
1521-379X
dc.identifier.issnpl
0038-9056
dc.identifier.uri
http://ruj.uj.edu.pl/xmlui/handle/item/9867
dc.languagepl
eng
dc.language.containerpl
eng
dc.rights.licence
Bez licencji otwartego dostępu
dc.subject.enpl
free radicals
dc.subject.enpl
physicochemical properties
dc.subject.enpl
magnesium
dc.subject.enpl
potassium
dc.subject.enpl
starch
dc.subtypepl
Article
dc.titlepl
Effect of potassium and magnesium treatment on physicochemical and rheological properties of potato, corn and spelt starches and on thermal generation of free radicals
dc.title.journalpl
Starch = Stärke
dc.typepl
JournalArticle
dspace.entity.type
Publication
Affiliations

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