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undergraduate thesis
Rezistentni škrob - uvjeti stvaranja i njegova primjena
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:813427
Zmaić, Valentina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Zmaić, V. (2020). Rezistentni škrob - uvjeti stvaranja i njegova primjena (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:813427

Zmaić, Valentina. "Rezistentni škrob - uvjeti stvaranja i njegova primjena." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:813427

Zmaić, Valentina. "Rezistentni škrob - uvjeti stvaranja i njegova primjena." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:813427

Zmaić, V. (2020). 'Rezistentni škrob - uvjeti stvaranja i njegova primjena', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:813427

Zmaić V. Rezistentni škrob - uvjeti stvaranja i njegova primjena [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:813427

V. Zmaić, "Rezistentni škrob - uvjeti stvaranja i njegova primjena", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:813427

Metadata
TitleRezistentni škrob - uvjeti stvaranja i njegova primjena
Title (english)Resistant Starch - Formation Conditions and Application
AuthorValentina Zmaić
MentorAntun Jozinović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2020-09-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Rezistentni škrob (RS) je poseban oblik škroba koji se ne razgrađuje u tankom crijevu, već nerazgrađen odlazi u debelo crijevo gdje podliježe fermentaciji. Postoje pet različitih tipova rezistentnog škroba: RS1, RS2, RS3, RS4 i RS5. RS1 se nalazi u fizički nepristupačnom obliku te je zbog toga nedostupan enzimima. RS2 ima radijalno zbijenu strukturu koja ograničava pristup probavnim enzimima i pronalazi ga se u sirovom krumpiru te zelenim bananama. RS3 su retrogradirani škrobovi i predstavlja najzastupljeniju grupu rezistentnog škroba. RS4 se dobiva kemijskim modifikacijama, poput konverzije, supstitucije ili umrežavanja te na takav način blokira pristup enzimima. RS5 je novi izvor rezistentnog škroba te se definira kao kompleks izveden iz amiloze i različitih lipida. Na stvaranje rezistentnog škroba utječu različiti čimbenici, kao što su: svojstva škroba, vlažnost, drugi sastojci hrane, uvjeti procesiranja, vrijeme i uvjeti skladištenja. RS je zbog svojstava vlakana koja posjeduje pronašao primjenu u brojnim prehrambenim proizvodima (najčešće u pekarskim proizvodima) te ima vrlo povoljan utjecaj na zdravlje ljudi.
Abstract (english)
Resistant starch (RS) is a special form of starch that does not digest in the small intestine, but goes undigested into the colon where it undergoes fermentation. There are five different types of resistant starch: RS1, RS2, RS3, RS4 and RS5. RS1 is in a physically inaccessible form and because of that it is unavailable to enzymes. RS2 has tightly packed radial pattern that limits the accessibility of digestive enzymes and it is found in raw potatoes and bananas. RS3 are retrograded starches and represent the most common group of resistant starches. RS4 is obtained by chemical modifications, such as conversion, substitution or crosslinking, thus blocking access to enzymes. RS5 is a new source of resistant starch which is defined as a complex derived from amylose and various lipids. The formation of resistant starch is affected by various factors such as: starch properties, moisture, other food ingredients, processing conditions, time and storage conditions. Due to the properties of the fibers, RS has found application in many food products (most often in bakery products) and has a very beneficial effect on human health.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:813427
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2020-10-05 06:57:35