prikaz prve stranice dokumenta Starch characterization using spectrophotometry and direct potentiometry
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Scientific paper - Original scientific paper
Starch characterization using spectrophotometry and direct potentiometry
In: Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists. / Jukić, Marko; Koceva Komlenić, Daliborka (Ed.). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. pp. 322-326. urn:nbn:hr:109:480770
Sakač, Nikola; Habschied, Kristina; Karnaš, Maja; Regušić, Lidija; Slačanac, Vedran

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Flour - Bread '13 : Proceedings of the 7th International Congress Flour - Bread '13 and 9th Croatian Congress of Cereal Technologists | Book

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Sakač, N., Habschied, K., Karnaš, M., Regušić, L. & Slačanac, V. (2014). Starch characterization using spectrophotometry and direct potentiometry. In M. Jukić, (Ed.), D. Koceva Komlenić, (Ed.), Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists (pp. 322-326). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:480770

Sakač, Nikola, et al. "Starch characterization using spectrophotometry and direct potentiometry." Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, edited by Marko Jukić, edited by Daliborka Koceva Komlenić, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014, pp. 322-326. https://urn.nsk.hr/urn:nbn:hr:109:480770

Sakač, Nikola, Kristina Habschied, Maja Karnaš, Lidija Regušić and Vedran Slačanac. "Starch characterization using spectrophotometry and direct potentiometry." In Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, 322-326. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. Accessed 2024 November 22. https://urn.nsk.hr/urn:nbn:hr:109:480770

Sakač, N., et al. (2014) 'Starch characterization using spectrophotometry and direct potentiometry', in Jukić, M. (ed.), Koceva Komlenić, D. (ed.), Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, pp. 322-326. Available at: https://urn.nsk.hr/urn:nbn:hr:109:480770 (Accessed 22 November 2024)

Sakač N, Habschied K, Karnaš M, Regušić L, Slačanac V. Starch characterization using spectrophotometry and direct potentiometry. In: M. Jukić, ed., D. Koceva Komlenić, ed. Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek; 2014. Pp. 322-326. [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:480770

N. Sakač, K. Habschied, M. Karnaš, L. Regušić and V. Slačanac, "Starch characterization using spectrophotometry and direct potentiometry", Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, M. Jukić and D. Koceva Komlenić, Eds. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:109:480770 [Accessed: 22 November 2024]

Metadata
Title (english)Starch characterization using spectrophotometry and direct potentiometry
AuthorNikola Sakač
AuthorKristina Habschied
AuthorMaja Karnaš
AuthorLidija Regušić
AuthorVedran Slačanac
EditorMarko Jukić
EditorDaliborka Koceva Komlenić
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
Starch consists of two polymer types; amylose and amylopectine. Their ratio is starch origin-dependent. Triiodide ions bind characteristically to the amylose and amylopectin molecules of the starch. This can be monitored using spectrophotometry, but recently also direct potentiometry with platinum redox sensor. The absorbance and electrical potential change of the starch-triiodide complex were measured for wheat, potato, corn, rye, barley, rice, tapioca and commercial starch. The results showed characteristic curves for each starch type, corresponding to the specific amylose/amylopectine ratio. The curves were used to determinate starch type-specific parameter values; for spectrophotometry: starch-triiodide peak wavelength maximum (λmax/nm), maximum absorbance change for λmax (ΔA) and for the direct potentiometry: slope (S) for the linear response region, maximum potential change (ΔE) and relative sensitivity (mV/mg) for potential change in the corresponding starch concentration. Data comparison using these two methods revealed that methods serve to distinguish starch types based on specific triiodide bounding to starch components, but when absolute data changes between starches were compared, no correlation between them has been found.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Publication titleProceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists
Series titleFlour - Bread
Numberingpp. 322-326
p-ISSN1848-2562
URN:NBNurn:nbn:hr:109:480770
Publication2014
ConferenceTitle: 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists
Acronym: Flour - Bread
Location: Opatija, Croatia
Start date: 2013-10-16
End date: 2013-10-18
Assembly type: Poster
Type of resourceText
PublisherJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
Publishing placeOsijek
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2021-02-05 12:25:40