doctoral thesis
The influence of acetylation and additives on rheological and thermophysical properties of maize and tapioca starch

Jurislav Babić (2007)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleUtjecaj acetiliranja i dodataka na reološka i termofizikalna svojstva škroba kukuruza i tapioke
AuthorJurislav Babić
Mentor(s)Drago Šubarić
Abstract
Ciljevi ovoga istraživanja bili su: (a) prirediti modifikate škroba kukuruza i tapioke primjenom acetilacije acetanhidridom, (b) istražiti reološka i termofizikalna svojstva nativnih škrobova i dobivenih modifikata te (c) istražiti utjecaj pektina, karagena, guara, brašna sjemenki rogača, glukoze, fruktoze, saharoze, trehaloze, laktoze i sirutke na reološka i termofizikalna svojstva nativnih škrobova kukuruza i tapioke. Reološka svojstva te svojstva želatinizacije i retrogradacije pripravljenih modificiranih i nativnih škrobova bez i sa dodacima mjerena su pomoću Brookfield-ovog rotacijskog viskozimetra i diferencijalnog motridbenog kalorimetra (DMK). Rezultati su pokazali da dodatak hidrokoloida znakovito utječe na porast viskoznosti tijekom zagrijavanja suspenzija škroba kukuruza i tapioke, te konzistenciju škrobnih pasti. Viskoznost navedenih škrobova, također je porasla dodatkom glukoze, fruktoze, saharoze, trehaloze, laktoze te sirutke. Dodatak glukoze, fruktoze, saharoze, trehaloze, laktoze i sirutke u prahu doveo je do porasta temperature želatinizacije nativnih škrobova kukuruza i tapioke. Nasuprot tome, hidrokoloidi nisu imali značajniji utjecaj na temperaturu želatinizacije ispitivanih škrobova. Škrob tapioke imao je manju tendenciju retrogradacije u usporedbi sa kukuruznim škrobom. Pektin, karagen, guar i brašno sjemenki rogača usporili su retrogradaciju škroba kukuruza i tapioke, pri čemu je efikasnost ovisila o vrsti hidrokoloida, vrsti škroba te vremenu i temperaturi skladištenja. Dodatak glukoze, fruktoze, saharoze, trehaloze, laktoze i sirutke u prahu utjecao je na porast ili sniženje retrogradacije škroba kukuruza i tapioke, ovisno o vrsti škroba, vrsti dodatka te vremenu i temperaturi skladištenja. Acetiliranje škroba provedeno je dodatkom 4, 6 i 8 % acetanhidrida. Postotak acetiliranja pripravljenih škrobova povećavao se srazmjerno s povećanjem koncentracije acetanhidrida. Tako su postoci acetiliranja iznosili 1,257, 1,739 i 2,212 % za kukuruzni škrob te 1,065, 1,532 i 1,979 % za škrob tapioke Acetilirani škrobovi želatinizirali su pri nižim temperaturama i imali su nižu entalpiju retrogradacije u usporedbi sa nativnim škrobovima. Također, imali su i znatno manju tendenciju retrogradacije tijekom skadištenja i pri 4 i pri 25 °C. Acetiliranjem škrobova kukuruza i tapioke dobiveni su modifikati s višim kapacitetom bubrenja i topljivosti, a od njih pripravljeni gelovi imali su manju čvrstoću, silu pucanja te adheziju.
Keywordsstarch acetylation rheological properties thermophyscial properties hydrocolloids
Parallel title (English)The influence of acetylation and additives on rheological and thermophysical properties of maize and tapioca starch
Committee MembersVlasta Piližota (committee chairperson)
Drago Šubarić (committee member)
Tomislav Lovrić (committee member)
Žaneta Ugarčić (committee member)
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
UDK664
APPLIED SCIENCES. MEDICINE. TECHNOLOGY
Production and preservation of solid foodstuffs
66
APPLIED SCIENCES. MEDICINE. TECHNOLOGY
Chemical technology. Chemical and related industries
Study programme typeuniversity
Study levelpostgraduate
Study programmeFood Engineering
Academic title abbreviationdr. sc.
Genredoctoral thesis
Language Croatian
Defense date2007-01-19
Parallel abstract (English)
The objectives of this work were to: (a) prepare modified maize and tapioca starches by acetylation with acetic anhydride, (b) analyse the rheological and thermophysical properties of native and prepared modified maize and tapioca starches and (c) investigate the effects of pectin, carrageenan, guar, locust bean gum, glucose, fructose, sucrose, trehalose, lactose and whey on the rheological and thermophysical properties of native maize and tapioca starches. Gelatinisation, retrogradation and rheological characteristics of prepared modified and native starches with and without additives were studied with differential scanning calorimeter (DSC) and Brookfield rotational viscometer. Results showed that the addition of hydrocolloids to maize and tapioca starch suspensions resulted in increased viscosity during starch pasting and consistency of starch pastes. Viscosity of mentioned starches increased on the addition of glucose, fructose, sucrose, trehalose, lactose and whey also. It was observed that addition of glucose, fructose, sucrose, trehalose, lactose and whey increased gelatinisation temperature of native maize and tapioca starches. In contrast, gelatinisation temperature did not vary significantly in starch-hydrocolloid systems. Maize starch had higher tendency of retrogradation comparing to tapioca starch. Pectin, carrageenan, guar, locust bean gum slowed the retrogradation process of maize and tapioca starch, where efficiency depended on type of hydrocolloid, storage time and temperature of storage. Addition of glucose, fructose, sucrose, trehalose, lactose and whey increased or decreased retrogradation of maize and tapioca starches, depending on type of starches, type of additives, storage time and temperature of storage. Acetylation was carried out with 4, 6 and 8 % (w/w) of acetic anhydride. The acetylation percent increased proportionally with the concentration of acetic anhydride used. The percentages of acetylation were 1.257, 1.739 and 2.212 % for maize starch and 1.065, 1.532 and 1.979 % for tapioca starch. Acetylated starches gelatinised at lower temperatures and had lower values of gelatinisation enthalpy in comparison with native starches. Comparing to acetylated starches (stored both at 4 °C and 25 °C), native starch had significantly higher tendency of retrogradation. The acetylation increased the swelling power of starches, and the similar behaviour was found for solubility, but decreased hardness, fracturability and adhesiveness of starch gels.
Parallel keywords (Croatian)škrob acetiliranje reološka svojstva termofizikalna svojstva hidrokoloidi
Extent164 str.; 30 cm
Versionaccepted version
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Noteaccepted version
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:839622
CommitterIvana Šuvak