prikaz prve stranice dokumenta Starch characterization using spectrophotometry and direct potentiometry
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Starch characterization using spectrophotometry and direct potentiometry
U: Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists. / Jukić, Marko; Koceva Komlenić, Daliborka (ur.). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. str. 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 | Knjiga

Institucijski repozitorij: PTFOS Repozitorij

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

Sakač, Nikola, Kristina Habschied, Maja Karnaš, Lidija Regušić i Vedran Slačanac. "Starch characterization using spectrophotometry and direct potentiometry." U 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. Citirano 24.12.2024.. https://urn.nsk.hr/urn:nbn:hr:109:480770

Sakač, N., et al. (2014) 'Starch characterization using spectrophotometry and direct potentiometry', u Jukić, M. (ur.), Koceva Komlenić, D. (ur.), 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, str. 322-326. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:480770 (Datum pristupa: 24.12.2024.)

Sakač N, Habschied K, Karnaš M, Regušić L, Slačanac V. Starch characterization using spectrophotometry and direct potentiometry. U: M. Jukić, ur., D. Koceva Komlenić, ur. 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. Str. 322-326. [pristupljeno 24.12.2024.] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:480770

N. Sakač, K. Habschied, M. Karnaš, L. Regušić i 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 i D. Koceva Komlenić, Ur. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. [Online] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:480770 [Citirano: 24.12.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:109:480770
Podaci o radu
Naslov (engleski)Starch characterization using spectrophotometry and direct potentiometry
AutorNikola Sakač
AutorKristina Habschied
AutorMaja Karnaš
AutorLidija Regušić
AutorVedran Slačanac
UrednikMarko Jukić
UrednikDaliborka Koceva Komlenić
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov zbornikaProceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists
Naslov serijeFlour - Bread
Brojčani podacistr. 322-326
p-ISSN1848-2562
URN:NBNurn:nbn:hr:109:480770
Datum objave publikacije2014
SkupNaziv: 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists
Kratica: Flour - Bread
Lokacija: Opatija, Hrvatska
Datum početka: 2013-10-16
Datum završetka: 2013-10-18
Vrsta izlaganja: Postersko izlaganje
Vrsta resursaTekst
IzdavačJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
Mjesto izdavanjaOsijek
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Nekomercijalno-Bez prerada 4.0 međunarodna (CC BY-NC-ND 4.0)
Datum i vrijeme pohrane2021-02-05 12:25:40