Primjena visokonaponskog električnog pražnjenja i kemijskih postupaka pri modificiranju škrobova

Native starch has limited use in the food industry due to its properties such as retrogradation, instability in acidic conditions and at high temperatures, and problems related to gelatinization has a limited use in the food industry. For that reason, different modification processes are being conducted to improve the properties of native starch. The aim of this research was to investigate the effect of high-voltage electrical discharge (HVED) on potato, corn, wheat and tapioca starch properties: gelatinization, swelling capacity, paste properties, solubility, paste clarity, amylose content, resistant and damaged starch contents, starch color, starch gel strength and particle size, and the synergistic effect of HVED and the chemical modification of starch with sodium tripolyphosphate and sodium hydrogen phosphate on the observed properties. For this purpose, the effect of HVED treatment will be monitored before and after chemical modification with sodium tripolyphosphate and sodium hydrogen phosphate to determine the effect of the treatment sequence on the properties. The morphology of the starch granules of native and modified starches was also investigated using a scanning electron microscope as well as a FT-IR analysis to detect the presence of new bonds in starch molecules. From the results, it can be concluded that HVED applied in this research causes insignificant changes on the starch granules and that it can be used in starch modification as a stand-alone process, as well as being used in combination with other chemical modifications in which a more significant effect of HVED was noted in combination with sodium-hydrogen-phosphate.