master's thesis
Modification of wheat starch with mixture of azelaic acid and acetanhydride

Branka Žukić (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleModifikacija škroba pšenice smjesom azelainske kiseline i acetanhidrida
AuthorBranka Žukić
Mentor(s)Jurislav Babić (thesis advisor)
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.
Keywordsstarch wheat starch azelaic acid acetanhydride
Parallel title (English)Modification of wheat starch with mixture of azelaic acid and acetanhydride
Committee MembersDrago Šubarić
Jurislav Babić
Mirela Kopjar
Vedran Slačanac
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Carbohydrates 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 date2010-10-14
Parallel 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.
Parallel keywords (Croatian)škrob škrob pšenice azelainska kiselina acetanhidrid
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:109:018579
CommitterSanda Hasenay