master's thesis
Influence of starch modification with adipic acid/acetanhydride mixture on resistant starch content and stability of wheat starch

Slađana-Marija Lučić (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleUtjecaj modifikacije smjesom adipinske kiseline i acetanhidrida na udio rezistentnog škroba i stabilnost škroba pšenice
AuthorSlađana-Marija Lučić
Mentor(s)Drago Šubarić (thesis advisor)
Abstract
Cilj ovoga rada bio je modificirati škrob dviju sorti pšenice smjesom adipinske kiseline i acetanhidrida te ispitati utjecaj modifikacije na svojstva paste, teksturu gela, stabilnost škroba u ciklusima zamrzavanje – odmrzavanje te udio rezistentnog škroba. Utvrđeno je kako je modifikacijom škroba obje sorte došlo do povećanja maksimalne viskoznosti škrobne paste. Pasta škroba, koja se stvara nakon želatinizacije škroba, počela se stvarati pri nižim temperaturama kod modificiranih škrobova u odnosu na nativne, pri čemu je sniženje bilo proporcionalno stupnju modifikacije. Modificirani škrobovi stvarali su gel manje čvrstoće i veće adhezije te su bili nestabilniji tijekom ciklusa zamrzavanje – odmrzavanje. Udio rezistentnog škroba u modificiranim škrobovima izoliranim iz pšenice sorte Srpanjka bio je manji u odnosu na udio rezistentnog škroba u nativnom škrobu. Kod škroba izoliranog iz pšenice sorte Golubica modifikacijom u udjelu 4 % i 8 % došlo je do povećanja udjela rezistentnog škroba, dok modifikacija u udjelu 6 % nije značajno utjecala na probavljivost.
Keywordsstarch wheat starch resistant starch pasting properties adipic acid
Parallel title (English)Influence of starch modification with adipic acid/acetanhydride mixture on resistant starch content and stability of wheat starch
Committee MembersTihomir Moslavac
Drago Šubarić
Jurislav Babić
Mirela Kopjar
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 date2010-09-28
Parallel abstract (English)
The aim of this research was to modify starch isolated from two wheat varieties with adipic acid/acetanhydride mixture and to investigate the influence of the modification on pasting properties, gel texture, freeze-thaw stability and resistant starch content. The results showed that modification increased peak viscosity of starch paste. Pasting of starch occurred at lowered temperatures compared to native counterparts, with decrease of pasting tempertures proportional to degree of modification. Modified starches had weaker gels with higher adhesiveness and were less stable during freeze-thaw cycles. Resistant starch (RS) content in modified Srpanjka starches was lower compared to native starch. Modification of Golubica starch in 4 and 8% increased RS content, while modification in 6% didn’t have significant influence on it.
Parallel keywords (Croatian)škrob pšenični škrob rezistentni škrob svojstva paste adipinska kiselina
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:109:214099
CommitterSanda Hasenay