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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, br. 1, 2020, str. 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 i Bojan Šarkanj. "Application of Spectrophotometric Fingerprint in Cluster Analysis for Starch Origin Determination." Food Technology and Biotechnology 58, br. 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), str. 5-11. doi: 10.17113/ftb.58.01.20.6239

Sakač N, Karnaš M, Dobša J, Jozanović M, Gvozdić V, Kovač Andrić E, i sur.. Application of Spectrophotometric Fingerprint in Cluster Analysis for Starch Origin Determination. Food Technology and Biotechnology [Internet]. 28.04.2020. [pristupljeno 09.12.2024.];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, br. 1, str. 5-11, Travanj 2020. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:151:969642. [Citirano: 09.12.2024.]

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Podaci o radu
Naslov (engleski)Application of Spectrophotometric Fingerprint in Cluster Analysis for Starch Origin Determination
AutorNikola Sakač
AutorMaja Karnaš
AutorJasminka Dobša
AutorMarija Jozanović
AutorVlatka Gvozdić
AutorElvira Kovač-Andrić
AutorMarija Kraševac Sakač
AutorBojan Šarkanj
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Fakultet agrobiotehničkih znanosti Osijek
(Zavod za agroekologiju i zaštitu okoliša)
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Poljoprivreda (agronomija)
Agrokemija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - domaća recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaFood Technology and Biotechnology
Brojčani podacivol. 58, br. 1, str. 5-11
p-ISSN1330-9862
e-ISSN1334-2606
DOIhttps://doi.org/10.17113/ftb.58.01.20.6239
URN:NBNurn:nbn:hr:151:969642
Datum objave publikacije2020-04-28
URL dokumentahttps://hrcak.srce.hr/237527
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2024-07-04 12:45:39