master's thesis
Modification of starch isolated from wheat variety „Golubica“ with epichlorohydrin

Margareta Hruškar (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“ epiklorhidrinom
AuthorMargareta Hruškar
Mentor(s)Jurislav Babić (thesis advisor)
Abstract
Cilj ovoga rada bila je priprava i karakteriziranje škroba pšenice modificiranog epiklorhidrinom. Škrob je izoliran iz pšenice sorte „Golubica“ te modificiran epiklorhidrinom u udjelu 0,1, 0,3 i 0,5 % s. tv. škroba. Rezultati istraživanja pokazali su da je modifikacija epiklorhidrinom povisila temperaturu želatinizacije, snizila entalpiju želatinizacije i sklonost retrogradaciji nakon 7 i 14 dana skladištenja pri 4 °C. Maksimalna viskoznost se snizila, kao i vrijednosti kidanja i „setback“. Modifikacijom su se umanjili i kapacitet bubrenja i topljivost škroba, dok se bistroća povećala. Boja modificiranih škrobova se nije značajno mijenjala. U odnosu na nativni škrob, manju sinerezu tijekom ciklusa zamrzavanje – odmrzavanje imao je samo škrob modificiran epiklorhidrinom u udjelu od 0,1 %. Modifikacijom su se smanjili udjeli amiloze i rezistentnog škroba.
Keywordsstarch wheat starch epichlorohydrin DSC RVA resistant starch
Parallel title (English)Modification of starch isolated from wheat variety „Golubica“ with epichlorohydrin
Committee MembersDrago 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 date2010-04-23
Parallel abstract (English)
The aim of this research was preparation and characterization of wheat starch modified with epichlorohydrin. Starch was isolated from wheat variety “Golubica” and modified with epichlorohydrin in 0,1; 0,3 and 0,5 % d.m. of starch. Results showed that modification with epichlorohydrin increased temperature of gelatinization, and reduced enthalpy of gelatinisation and tendency towards retrogradation after 7 and 14 days of storage at 4 °C. Maximum viscosity decreased, as well as break-down and setback values. Swelling power and solubility were also decreased by modification, while paste clarity increased. Colour of starch wasn’t significantly altered by modification. Compared to native starch, lower syneresis during freeze-thaw cycles had only starch modified with 0,1% epichlorohydrin. Amylose and resistant starch content reduced after modification.
Parallel keywords (Croatian)škrob pšenicni škrob epiklorhidrin DMK RVA rezistentni škrob
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:109:531835
CommitterSanda Hasenay