master's thesis
Modification of starch isolated from wheat variety „Golubica“ with mixture of adipic acid and acetanhydride

Ivan Hadrović (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleModifikacija škroba izoliranog iz pšenice sorte „Golubica“ smjesom adipinske kiseline i acetanhidrida
AuthorIvan Hadrović
Mentor(s)Jurislav Babić (thesis advisor)
Abstract
Zbog jedinstvenih svojstava, škrob pšenice ima široku primjenu u prehrambenoj industriji. Međutim, zbog problema sa želatinizacijom, retrogradacijom te nestabilnošću teksture nativni škrob ima vrlo ograničenu primjenu te se provode različiti postupci modifikacije. Cilj ovoga rada bio je modificirati škrob iz pšenice sorte „Golubica“ smjesom adipinske kiseline i acetanhidrida u udjelima 4, 6 i 8 % te ispitati njegova svojstva: želatinizaciju, retrogradaciju, kapacitet bubrenja, indeks topljivosti, boju škroba i bistroću škrobne paste. Rezultati istraživanja pokazali su da je modifikacijom škroba došlo do pada početne temperature, temperature vrha i završne temperature želatinizacije te do porasta raspona želatinizacije, kao i kapaciteta bubrenja i indeksa topljivosti. Na boju škroba i bistroću škrobne paste najviše je utjecala modifikacija u udjelu 6 %.
Keywordsstarch wheat starch adipic acid acetanhydride DSC
Parallel title (English)Modification of starch isolated from wheat variety „Golubica“ with mixture of adipic 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 date2010-07-01
Parallel abstract (English)
Due to unique properties, wheat starch is widely used in food industry. However, due to gelatinization and retrogradation problems and unstable texture, native starch has limited usage. Therefore, different types of modifications are conducted. The aim of this research was to modify starch from wheat variety “Golubica” with mixture of adipic acid and acetanhydride in 4, 6 and 8%, and to examine its properties: gelatinization, retrogradation, swelling power, solubility, starch colour and paste clarity. The results showed that modification decreased onset, peak and conclusion gelatinization temperatures, swelling power and solubility. Modification in 6% proportion had highest influence on colour of starch and paste clarity.
Parallel keywords (Croatian)škrob pšenični škrob adipinska kiselina acetanhidrid 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:109:639938
CommitterSanda Hasenay