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Scientific paper - Original scientific paper
Application of Spectrophotometric Fingerprint in Cluster Analysis for Starch Origin Determination
Food Technology and Biotechnology, 58 (2020), 1; 5-11. https://doi.org/10.17113/ftb.58.01.20.6239
Sakač, Nikola; Karnaš, Maja; Dobša, Jasminka; Jozanović, Marija; Gvozdić, Vlatka; Kovač-Andrić, Elvira; Kraševac Sakač, Marija; Šarkanj, Bojan

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Sakač, N., Karnaš, M., Dobša, J., Jozanović, M., Gvozdić, V., Kovač Andrić, E. ... Šarkanj, B. (2020). Application of Spectrophotometric Fingerprint in Cluster Analysis for Starch Origin Determination. Food Technology and Biotechnology, 58. (1), 5-11. doi: 10.17113/ftb.58.01.20.6239

Sakač, Nikola, et al. "Application of Spectrophotometric Fingerprint in Cluster Analysis for Starch Origin Determination." Food Technology and Biotechnology, vol. 58, no. 1, 2020, pp. 5-11. https://doi.org/10.17113/ftb.58.01.20.6239

Sakač, Nikola, Maja Karnaš, Jasminka Dobša, Marija Jozanović, Vlatka Gvozdić, Elvira Kovač Andrić, Marija Kraševac Sakač and Bojan Šarkanj. "Application of Spectrophotometric Fingerprint in Cluster Analysis for Starch Origin Determination." Food Technology and Biotechnology 58, no. 1 (2020): 5-11. https://doi.org/10.17113/ftb.58.01.20.6239

Sakač, N., et al. (2020) 'Application of Spectrophotometric Fingerprint in Cluster Analysis for Starch Origin Determination', Food Technology and Biotechnology, 58(1), pp. 5-11. doi: 10.17113/ftb.58.01.20.6239

Sakač N, Karnaš M, Dobša J, Jozanović M, Gvozdić V, Kovač Andrić E, and sur.. Application of Spectrophotometric Fingerprint in Cluster Analysis for Starch Origin Determination. Food Technology and Biotechnology [Internet]. 2020 April 28 [cited 2024 November 04];58(1):5-11. doi: 10.17113/ftb.58.01.20.6239

N. Sakač, et al., "Application of Spectrophotometric Fingerprint in Cluster Analysis for Starch Origin Determination", Food Technology and Biotechnology, vol. 58, no. 1, pp. 5-11, April 2020. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:151:969642. [Accessed: 04 November 2024]

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Metadata
Title (english)Application of Spectrophotometric Fingerprint in Cluster Analysis for Starch Origin Determination
AuthorNikola Sakač
AuthorMaja Karnaš
AuthorJasminka Dobša
AuthorMarija Jozanović
AuthorVlatka Gvozdić
AuthorElvira Kovač-Andrić
AuthorMarija Kraševac Sakač
AuthorBojan Šarkanj
Author's institutionJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of agroecology and Enviroment Protection)
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Agrochemistry
Abstract (english)
The botanical origin of starch is of importance in industrial applications and food processing because it may influence the properties of the final product. Current microscopic methods are time-consuming. Starch consists of an origin-dependent amylose/amylopectin ratio. Triiodide ions bind characteristically to the amylose and amylopectin depending on the botanical origin of the starch. The absorbance of the starch-triiodide complex was measured for wheat, potato, corn, rye, barley, rice, tapioca and unknown origin starch, and within the different cultivars. Each starch sample had specific parameters: starch-triiodide complex peak wavelength maximum (λmax/nm), maximum absorbance change at λmax (ΔA) and λmax shift towards the unknown origin starch sample values. The visible absorption spectra (500-800 nm) for each starch sample were used as a unique fingerprint, and then elaborated by cluster analysis. The cluster analysis managed to distinguish data of two clusters, a cereal type cluster and a potato/tapioca/rice starch cluster. The cereal subclusters extensively distinguished wheat/barley/rye starches from corn starches. Data for cultivars were mostly in good agreement within the same subclaster. The proposed method that combines cluster analysis and visible absorbance data for starch-triiodide complex was able to distinguish starch of different botanical origins and cultivars within the same species. This method is simpler and more convenient than standard time-consuming methods.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - domestic
Publication versionPublished version
Journal titleFood Technology and Biotechnology
Numberingvol. 58, no. 1, pp. 5-11
p-ISSN1330-9862
e-ISSN1334-2606
DOIhttps://doi.org/10.17113/ftb.58.01.20.6239
URN:NBNurn:nbn:hr:151:969642
Publication2020-04-28
Document URLhttps://hrcak.srce.hr/237527
Type of resourceText
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-07-04 12:45:39