master's thesis
Modification of maize starch with mixtures of succinic acid and acetanhydride and glutaric acid and acetanhydride

Dijana Gregurek (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleModifikacija kukuruznog škroba smjesama jantarne kiseline i acetanhidrida te glutarne keseline i acetanhidrida
AuthorDijana Gregurek
Mentor(s)Jurislav Babić (thesis advisor)
Abstract
Cilj ovoga istraživanja bio je modificirati kukuruzni škrob smjesama jantarne kiseline i acetanhidrida te glutarne kiseline i acetanhidrida (u omjeru 1:30) u udjelu 5 % te ispitati njihova svojstva: kapacitet bubrenja i indeks topljivosti, udio rezistentnog škroba, te reološka svojstva. Rezultati ovoga istraživanja pokazali su da su se vrijednosti kapaciteta bubrenja i indeksa topljivosti povećavale slijedom: kukuruzni škrob modificiran smjesom glutarne kiseline i acetanhidrida < nativni kukuruzni škrob < kukuruzni škrob modificiran smjesom jantarne kiseline i acetanhidrida. Probavljivost nativnog škroba kukuruza bila je 99 %. Modifikacijom kukuruznog škroba smjesom glutarne kiseline i acetanhidrida došlo je do povećanja probavljivosti, dok se modifikacijom smjesom jantarne kiseline i acetanhidrida probavljivost smanjila. Temperatura želatinizacije se povećala modifikacijom kukuruznog škroba smjesom glutarne kiseline i acetanhidrida i smjesom jantarne kiseline i acetanhidrida, dok se viskoznost vrha kukuruznog škroba smanjila modifikacijom smjesom glutarne kiseline i acetanhidrida, a povećala modifikacijom smjesom jantarne kiseline i acetanhidrida. Vrijednosti kidanja škrobnih pasti pokazale su nestabilnost svih triju pasti tijekom miješanja pri visokim temperaturama, pri čemu je najstabilnija bila pasta škroba modificiranog smjesom glutarne kiseline i acetanhidrida, a najnestabilnija pasta škroba modificiranog smjesom jantarne kiseline i acetanhidrida
Keywordsstarch maize starch succinic acid glutaric acid resistant starch rheological properties
Parallel title (English)Modification of maize starch with mixtures of succinic acid and acetanhydride and glutaric 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 date2010-02-12
Parallel abstract (English)
The aim of this research was modification of corn starch with succinic acid/acetanhydride and glutaric acid/acetanhydride mixtures (5 %) and examination of their properties: swelling power, solubility, resistant starch content and rheological properties. The results showed that swelling power and solubility increased following order: maize starch modified with glutaric acid/acetanhydride mixture < native maize starch < maize starch modified with succinic acid/acetanhydride mixture. Digestibility of native maize starch was 99 %. Modification with glutaric acid/acetanhydride mixture increased, while succinic acid/acetanhydride mixture decreased digestibility of maize starch. Gelatinization temperature increased with both modifications, while peak viscosity value decreased by modification with glutaric acid/acetanhydride mixture, but increased by modification with succinic acid/acetanhydride mixture. Breakdown values showed instability of all investigated starch pastes during shearing at high temperatures, where starch modified with glutaric acid/acetanhydride mixture gave most stable paste and starch modified with succinic acid/acetanhydride mixture gave most unstable paste.
Parallel keywords (Croatian)škrob kukuruzni škrob jantarna kiselina glutarna kiselina rezistentni škrob reološka svojstva
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:109:047506
CommitterSanda Hasenay