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1

High pressure impact on changes in potato starch granules

Słomińska L., Zielonka R., Jarosławski L., Krupska A., Szlaferek A., Kowalski W., Tomaszewska-Gras J., Nowicki M.

Polish Journal of Chemical Technology

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2015

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Vol. 17, nr 4

65--73

EN

Air dry potato starch (84.9% d.s.) was subjected to pressurizing under the pressure of 50, 100, 250, 500, 750, 1000 and 2000 MPa for 1 h. The physical properties of pressurized starch, such as morphology, surface and crystalline structure, gelatinization parameters, were studied by means of scanning and atomic force microscopy (SEM/AFM), X-ray diffraction (X-ray), differential scanning calorimetry (DSC). The susceptibility to the amylolytic enzyme (α-amylase) was also measured. Application of pressure in the range of 50–2000 MPa results in an increase in the compressed potato starch bulk density, change in the contours of the granules from oval to polyhedral, increase in the roughness of the granule surface, vanishing of the X-ray reflexes generated by the orthogonal structure and weakening of the reflexes generated by the hexagonal structure, lowering of the enthalpy of starch gelatinization, and the enhancement of hydrolytic susceptibility of starch granules to the amylolytic enzyme.

2

The unconventional single stage hydrolysis of potato starch

Słomińska L., Zielonka R., Jarosławski L.

Polish Journal of Chemical Technology

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2013

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Vol. 15, nr 3

7-14

EN

Enzymatic depolymerisation of starch to glucose or maltose is carried out by starch- degrading amylases during a two-stage hydrolysis: liquefaction using bacterial α-amylase followed by saccharification with glucogenic (fungal amylase) or maltogenic (fungal or bacterial) amylases. As a rule, these enzymes are applied separately, following the recommendations concerning their action provided by the enzyme manufacturers. The study presents our attempts to determine the reaction conditions for a simultaneous action of liquefying and saccharifying enzymes on pre-treated potato starch. Hydrolysis was run by Liquozyme Supra, Maltogenase 4000L and San Super 360L enzymes (Novozymes) at different temperatures. During the single-stage method of starch hydrolysate production the most desirable results was obtained for the maltose hydrolysate at 80°C (51.6 DE) and for the glucose hydrolysate at 60°C (96 DE). The analyses indicate that the application of a single-stage hydrolysis of starch to maltose or glucose makes it possible to obtain a degree of starch saccharification comparable with that obtained in the traditional two-stage hydrolysis.

3

Technika membranowa w produkcji hydrolizatów skrobiowych

Słomińska L., Grześkowiak A.

Zeszyty Naukowe. Inżynieria Środowiska / Politechnika Śląska

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2002

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z. 47

261-269

PL

Prowadzono badania dotyczące zastosowania techniki membranowej w produkcji hydrolizatów. Stosowano membrany polisulfonowe o konfiguracji kapilarnej i ceramiczne o konfiguracji rurowej w procesie scukrzania maltodekstryn niskoscukrzonych metodą ultrafiltracji oraz badano proces mikrofiltracji hydrolizatów średniocukrzonych.

EN

Study concerning application of membrane technique in production of starch hydrolyzates were carried. Polysulfate membrane with hollow fiber configuration and ceramic membrane with tabular configuration were used in saccharification process of low-conversion maltodextrins. Microfiltration of medium-converted starch hydrolyzates was also studied.

4

Procesy membranowe w produkcji hydrolizatów skrobiowych

Słomińska L.

Przemysł Spożywczy

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2000

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T. 54, nr 7

31-32

PL

Procesy membranowe w produkcji hydrolizatów skrobiowych obejmują procesy ultrafiltracji, które znajdują zastosowanie w ciągłych procesach enzymatycznej hydrolizy skrobi, oraz procesy mikrofiltracji wykorzystywane w filtracji hydrolizatów Podano główne zalety, a także mankamenty technik membranowych.

EN

Membrane processes in starch hydrolysates technology include ultrafiltration techniques, which are applied in continuous enzymatic hydrolysis of starch, and microfiltration used in filtration process of starch hydrolysates. Main advantages and also shortcomings of membrane technology are presented.

5

Węglowodanowe zamienniki tłuszczu

Słomińska L.

Przemysł Spożywczy

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1999

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T. 53, nr 7

12-15

PL

Dążenie konsumenta do spożywania żywności atrakcyjnej smakowo i jakościowo, a także bezpiecznej zdrowotnie (zawartość tłuszczu i cholesterolu) sprawiają, że gama produkowanych zamienników tłuszczu jest coraz bogatsza. Przedstawiono najbardziej atrakcyjną pod względem właściwości i funkcjonalności grupę zamienników tłuszczu produkowanych na bazie węglowodanów.

EN

Today's consumers are not only interested in quality of products but health safety of food is also important for them, namely the amount of fat and cholesterol. This is the reason for production of wide range of fat substitutes. The group of carbohydrate fat replacers which determine the highest variety of properties and functionality are presented.