prikaz prve stranice dokumenta Reološka i termofizikalna svojstva različitih škrobova modificiranih natrij tripolifosfatom
Access restricted to students and staff of home institution
master's thesis
Reološka i termofizikalna svojstva različitih škrobova modificiranih natrij tripolifosfatom
2010. urn:nbn:hr:109:083471
Ljubas, Igor
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Ljubas, I. (2010). Reološka i termofizikalna svojstva različitih škrobova modificiranih natrij tripolifosfatom (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:083471

Ljubas, Igor. "Reološka i termofizikalna svojstva različitih škrobova modificiranih natrij tripolifosfatom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:083471

Ljubas, Igor. "Reološka i termofizikalna svojstva različitih škrobova modificiranih natrij tripolifosfatom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:083471

Ljubas, I. (2010). 'Reološka i termofizikalna svojstva različitih škrobova modificiranih natrij tripolifosfatom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:083471

Ljubas I. Reološka i termofizikalna svojstva različitih škrobova modificiranih natrij tripolifosfatom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:083471

I. Ljubas, "Reološka i termofizikalna svojstva različitih škrobova modificiranih natrij tripolifosfatom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:083471

Please login to the repository to save this object to your list.
Metadata
TitleReološka i termofizikalna svojstva različitih škrobova modificiranih natrij tripolifosfatom
Title (english)Rheological and thermophysical properties of different starches modified by sodium tripolyphosphate
AuthorIgor Ljubas
MentorJurislav Babić (mentor)
Committee memberMirela Kopjar (član povjerenstva)
Committee memberDrago Šubarić (član povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
Committee memberVedran Slačanac (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2010-07-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Škrob se koristi kao dodatak u proizvodnji različitih prehrambenih proizvoda u svrhu ugušćivanja, zadržavanja vode, za postizanje određene teksture i dr. U nativnom obliku, škrob se vrlo malo koristi (oko 10 %), budući da postoje određeni problemi koji su vezani prije svega za retrogradaciju i nestabilnost u kiselim uvjetima. Poboljšanje funkcionalnih svojstava škroba, a time i proširenje primjene u prehrambenoj industriji provodi se različitim postupcima modifikacije. Ciljevi ovoga ovoga rada bio je prirediti modifikate škroba pšenice (dvije sorte), raži (tri sorte) i krumpira umrežavanjem sa natrij tripolifosfatom (STPP; dodatak 2,5 i 5% na s.tv. škroba) te istražiti svojstva želatinizacije, retrogradacije i viskoznosti izoliranih i modificiranih škrobova. Rezultati istraživanja su pokazali da modifikacijom škrobova raži i krumpira sa STPP-om dolazi do sniženja temperatura i entalpije želatinizacije te retrogradacije. S druge strane, STPP doveo je do povišenja viskoznosti kod većine škrobova, osim u slučaju škrobova pšenice i raži sorte Eho kurz u udjelu od STPP-a 5 %. Modificiranjem škrobova pšenice sa STPP-om došlo je do blagog povišenja temperatura želatinizacije, pri tome je modifikacija sa višom koncentracijom reagensa (5 %) imala veći učinak. Paste škrobova modificirane sa STPPom imale su znatno stabilniju viskoznost pri visokim temperaturama u odnosu na nativne škrobove.
Abstract (english)
Starch is used in production of different food products for thickening, water retention, texture profiling etc. Native starch has limited use (app. 10%), due to problems with retrogradation and instability in acid conditions. Improvement of functional properties of starch and extention of its use in food industry is achieved by different modification procedures. The aims of this research were preparation of modified starch from wheat (two varieties), rye (two varieties) and potato by cross-linking with sodium tripolyphosphate (STPP; in 2,5 and 5% d.m. of starch) and investigation of their properties: gelatinisation, retrogradation and viscosity. The results showed that modification of rye and potato starch with STPP lowered temperatures and entalpies of gelatinisation and retrogradation. On the other hand, viscoity increased by modification of most starches, except wheat starches and starch from rye Eho kurz modified in 5%. Modification of wheat starches caused slight increase of gelatinisation temperatures, with higher increase at higher proportion of STPP (5%). Hot paste stabilities of modified starches were significantly higher than those of native counterparts.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:083471
ProjectNumber: 113-1130473-0571
Title: Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji
Title: Development of new modified starches and their application in food industry
Leader: Drago Šubarić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-15 09:59:37