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undergraduate thesis
Proizvodnja visokofruktoznog sirupa
2015. urn:nbn:hr:109:293970
Šabić, Irena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

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Šabić, I. (2015). Proizvodnja visokofruktoznog sirupa (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:293970

Šabić, Irena. "Proizvodnja visokofruktoznog sirupa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:293970

Šabić, Irena. "Proizvodnja visokofruktoznog sirupa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:293970

Šabić, I. (2015). 'Proizvodnja visokofruktoznog sirupa', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 15 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:293970

Šabić I. Proizvodnja visokofruktoznog sirupa [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2025 January 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:293970

I. Šabić, "Proizvodnja visokofruktoznog sirupa", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:293970

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Metadata
TitleProizvodnja visokofruktoznog sirupa
Title (english)Production of high fructose syrup
AuthorIrena Šabić
MentorVinko Krstanović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2015-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Visokofruktozni sirup se dobiva iz kukuruznog škroba, a proizvodnja se sastoji od želatinizacije, likvefakcije, saharifikacije i izomerizacije. Tri enzima (α-amilaza, glukoamilaza i glukoza izomeraza) su ključna u ovom procesu. Enzim α-amilaza (dodan u fazi likvefakcije) skraćuje duge lance glukoze; enzim glukoamilaza (dodan u fazi saharizacije) rastavlja lance na molekule glukoze; glukoza izomeraza (u fazi izomerizacije) pretvara određeni postotak glukoze u fruktozu. Krajnji je rezultat visokofruktozni sirup, korišten u industriji hrane umjesto saharoze i drugih sladila. Prema omjeru glukoze i fruktoze razlikuju se HFCS-42, HFCS-55 i HFCS-90 sirupi, korišteni u različitim proizvodima.
Abstract (english)
High fructose syrup is made from corn starch - the production consists of gelatinization, liquefaction, saharification and isomerization. Three enzymes (α-amylase, glucoamylase and glucose isomerase) are essential in this process. The α-amylase (added in the liquefaction phase) shortens the long glucose chains; glucoamylase (added in the saharification phase) breaks the glucose chains into glucose molecules; glucose isomerase (in the phase of isomerization) turns a certain percentage of glucose into fructose. The end result is high fructose corn syrup, used in food industry instead of sucroze and other sweeteners. Depending on the ratio of glucose and fructose, syrups HFCS-42, HFCS-55 and HFCS-90 are produced (each used in different products).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:293970
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2015-12-04 13:00:51