master's thesis
Gelatinisation and retrogradation properties of dual modified wheat and potato starches

Dražen Lendić (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Metadata
TitleSvojstva želatinizacije i retrogradacije dvostruko modificiranih škrobova pšenice i krumpira
AuthorDražen Lendić
Mentor(s)Jurislav Babić (thesis advisor)
Abstract
Cilj ovoga rada bio je ispitati utjecaj dvostrukog modificiranja; acetiliranja acetanhidridom u udjelu 8 %, potom umrežavanjem natrij tripolifosfatom u udjelima 2,5 i 5 % na svojstva želatinizacije i retrogradacije škroba pšenice i krumpira. Ispitivanja pomoću diferencijalne motridbene kalorimetrije pokazala su da je temperatura želatinizacije modificiranih škrobova pšenice i krumpira rasla slijedom: acetilirani škrob < dvostruko modificirani škrob < umreženi škrob. Umrežavanje je povisilo entalpiju želatinizacije škroba izoliranog iz pšenice sorte Srpanjka, a acetiliranje i dvostruko modificiranje su je snizili. Škrobu izoliranom iz pšenice sorte Golubica i komercijalnom krumpirovom škrobu svi postupci modifikacije snizili su vrijednost entalpije želatinizacije. Modificiranje škroba acetiliranjem, umrežavanjem i dvostrukim modificiranjem u ovom istraživanju rezultiralo je sniženjem entalpije retrogradacije, pri čemu je najznačajniji utjecaj uočen kod dvostruke modifikacije škroba krumpira nakon 7 dana skladištenja pri 4 °C.
Keywordsstarch acetanhydride STPP DSC
Parallel title (English)Gelatinisation and retrogradation properties of dual modified wheat and potato starches
Committee MembersDrago Šubarić
Jurislav Babić
Đurđica Ačkar
Mirela Kopjar
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Technology and Process Engineering
Academic title abbreviationdipl. ing.
Genremaster's thesis
Language Croatian
Defense date2013-06-28
Parallel abstract (English)
The aim of this research was to investigate influence of dual modification; first by acetylation in 8%, then by cross-linking with STPP in 2,5 and 5% on gelatinization and retrogradation properties of wheat and potato starch. DSC analysis showed that gelatinisation temperatures of modified starches increased following order: acetylated starch < dual modified starch < cross-linked starch. Cross-linking increased gelatinisation enthalpy of wheat starch isolated from sort Srpanjka, while acetylation and dual modification decreased it. For wheat Golubica starch and commercial potato starch, all investigated modifications decreased gelatinisation enthalpy. Acetylation, cross-linking and dual modification decreased retrogradation enthalpy, with most pronounced influence of dual modified potato starch stored 7 days at 4 °C.
Parallel keywords (Croatian)škrob acetanhidrid STPP DMK
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:242303
CommitterSanda Hasenay