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master's thesis
Modifikacija škroba pšenice smjesom azelainske kiseline i acetanhidrida
2010. urn:nbn:hr:109:018579
Žukić, Branka
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Žukić, B. (2010). Modifikacija škroba pšenice smjesom azelainske kiseline i acetanhidrida (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:018579

Žukić, Branka. "Modifikacija škroba pšenice smjesom azelainske kiseline i acetanhidrida." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:018579

Žukić, Branka. "Modifikacija škroba pšenice smjesom azelainske kiseline i acetanhidrida." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:018579

Žukić, B. (2010). 'Modifikacija škroba pšenice smjesom azelainske kiseline i acetanhidrida', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:018579

Žukić B. Modifikacija škroba pšenice smjesom azelainske kiseline i acetanhidrida [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 September 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:018579

B. Žukić, "Modifikacija škroba pšenice smjesom azelainske kiseline i acetanhidrida", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:018579

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Metadata
TitleModifikacija škroba pšenice smjesom azelainske kiseline i acetanhidrida
Title (english)Modification of wheat starch with mixture of azelaic acid and acetanhydride
AuthorBranka Žukić
MentorJurislav Babić (mentor)
Committee memberDrago Šubarić (član povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
Committee memberMirela Kopjar (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 country2010-10-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovoga rada bio je izolirati škrob iz pšenice sorte Golubica i Srpanjka i ispitati utjecaj njegove modifikacije smjesom azelainske kiseline i acetanhidrida na svojstva: želatinizaciju, retrogradaciju, kapacitet bubrenja, indeks topljivosti i bistrocu škrobne paste. Rezultati istraživanja pokazali su da je modifikacijom škroba pšenice navedenom smjesom reagensa u udjelima 4, 6 i 8 % došlo do smanjenja temperature želatinizacije škroba i njegove sklonosti retrogradaciji. Kapacitet bubrenja i indeks topljivosti porasli su, a bistroca paste se smanjila modifikacijom.
Abstract (english)
The aim of this research was to isolate starch from two wheat varieties: Golubica and Srpanjka and to investigate the influence of modification with mixture of azelaic acid and acetanhydride on its properties: gelatinisation, retrogradation, swelling power, solubility and paste clarity. The results showed that modification of wheat starch with above mentioned reagents mixture in 4, 6 and 8% resulted in decrease of gelatinisation temperature and retrogradation of starch. Swelling power and solubility increased, while paste clarity decreased by modification.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:018579
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 Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-11-09 08:09:06