master's thesis
Thermophysical and physical properties of starch isolated from wheat variety "Srpanjka" modified with a mixture of adipic acid and acetanhidrida

Joško Bekavac (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleTermofizikalna i fizikalna svojstva škroba izoliranog iz pšenice sorte „Srpanjka“ modificiranog smjesom adipinske kiseline i acetanhidrida
AuthorJoško Bekavac
Mentor(s)Jurislav Babić (thesis advisor)
Abstract
Pšenica je najvažnija žitarica koja se koristi u ljudskoj prehrane i nakon kukuruza, druga je u ukupnoj proizvodnji žitarica. Osim u proizvodnji brašna, odnosno proizvoda od brašna (kruha, tjestenine i dr.) pšenica je važna sirovina za proizvodnju škroba. U prehrambenoj industriji škrob se često koristi kao dodatak pri proizvodnji različitih proizvoda. Međutim, primjena nativnog škroba u velikoj mjeri je ograničena zbog nekih svojstava kao što su retrogradacija, sinereza, promjena viskoznosti i teksture tijekom skladištenja i dr. Stoga sve veću primjenu imaju modificirani škrobovi koji se proizvode tretiranjem škroba različitim kemijskim, fizikalnim te enzimskim postupcima. Cilj ovoga istraživanja bio je modificirati škrob iz pšenice sorte Srpanjka smjesom adipinske kiseline i acetanhidrida u udjelima 4, 6 i 8 % te ispitati svojstva dobivenih modificiranih škrobova (svojstva želatinizacije i retrogradacije, kapacitet bubrenja i indeksa topljivosti, određivanje boje škroba te bistroće škrobne paste). Rezultati istraživanja pokazali su da su se temperature želatinizacije te entalpije želatinizacije snizile modifikacijom škroba pšenice smjesom adipinske kiseline i acetanhidrida u udjelu 4, 6 i 8 %. Ispitivani modificirani škrobovi bili su manje skloni retrogradaciji, pri čemu je smanjenje retrogradacije bilo proporcionalno stupnju modifikacije. Kapacitet bubrenja i indeks topljivosti ispitivanih škrobova rastao je s porastom temperature. U odnosu na nativni škrob, došlo je do vidljive promjene boje kod svih ispitivanih modificiranih škrobova. Bistroća škrobne paste smanjila se modifikacijom u udjelu 4 i 8 %, dok modifikacija u udjelu 6 % nije značajno utjecala na bistroću paste.
Keywordsstarch wheat
Parallel title (English)Thermophysical and physical properties of starch isolated from wheat variety "Srpanjka" modified with a mixture of adipic acid and acetanhidrida
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 date2016-05-14
Parallel abstract (English)
Wheat is the most important cereals used for human nutrition after corn and second in total production of cereals. Except in the production of flour and wheat flour products (bread,pasta) is an important raw material for producing starch. In the food industry, starch is often used as an adjunct to the production of various products. However, use of native starch is largely limited because of some properties such as retrogradation, syneresis, viscosity and texture during storage, etc. Therefore, increasing applications are modified starches that are produced by treating starch various chemical, physical and enzymatic processes. The aim of this study was to modify the starch from wheat variety modified starch Srpanjka mixture of adipic acid and acetanhidrid in the proportion of 4, 6 and 8% and to examine the properties of the obtained modified starches ( properties of gelatinization and retrogradation, swelling capacity and solubility index, specify the color of starch and starch paste clearness). The research results showed that the gelatinization temperature and enthalpy of gelatinization decreased modification of wheat starch with a mixture of adipic acid and acetanhidrida in the proportion of 4, 6 and 8%. Studied modified starches were less prone to retrogradation, where the decrease was proportional to the degree of retrogradation modification. The capacity of swelling and solubility index of the studied starches increased with increasing temperature. Compared to native starch, there was a visible color change in all the modified starches. Clearness of starch pastes decreased by modifying the proportion of 4 and 8%, while modification in the proportion of 6% was not significantly affected on clearness of the paste.
Parallel keywords (Croatian)škrob pšenica
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:109:261367
CommitterIvana Šuvak