prikaz prve stranice dokumenta Acetiliranje i karakteriziranje škroba iz pšenice i krumpira
Access restricted to students and staff of home institution
master's thesis
Acetiliranje i karakteriziranje škroba iz pšenice i krumpira
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:348903
Matas, Ines
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Matas, I. (2009). Acetiliranje i karakteriziranje škroba iz pšenice i krumpira (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:348903

Matas, Ines. "Acetiliranje i karakteriziranje škroba iz pšenice i krumpira." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:348903

Matas, Ines. "Acetiliranje i karakteriziranje škroba iz pšenice i krumpira." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:348903

Matas, I. (2009). 'Acetiliranje i karakteriziranje škroba iz pšenice i krumpira', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:348903

Matas I. Acetiliranje i karakteriziranje škroba iz pšenice i krumpira [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 April 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:348903

I. Matas, "Acetiliranje i karakteriziranje škroba iz pšenice i krumpira", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:348903

Metadata
TitleAcetiliranje i karakteriziranje škroba iz pšenice i krumpira
Title (english)Acetylation and characterization of starch from wheat and potato
AuthorInes Matas
MentorJurislav Babić (mentor)
Committee memberDrago Šubarić (predsjednik povjerenstva)
Committee memberMirela Kopjar (član povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Osijek
Defense date and country2009-01-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Škrob se koristi kao dodatak u proizvodnji različitih prehrambenih proizvoda u svrhu ugušćivanja, zadržavanja vode, za postizanje određene teksture i dr. Utjecaj dodatka škroba ovisi o strukturi škroba, omjeru amiloze i amilopektina te njihovoj interakciji sa drugim komponentama tijekom želatinizacije i retrogradacije. Ciljevi ovoga istraživanja bili su: (a) prirediti acetilirane škrobove pšenice i krumpira dodatkom 8 % acetanhidrida, (b) istražiti reološka i termofizikalna svojstva nativnih škrobova i dobivenih modifikata. Reološka svojstva te svojstva želatinizacije i retrogradacije pripravljenih modificiranih i nativnih škrobova mjerana su pomoću Brabenderovog Mikro visko-analyzera i diferencijalnog motridbenog kalorimetra (DMK). Rezultati istraživanja termofizikalnih svojstava pokazali su da acetilirani škrobovi želatiniziraju pri nižim temperaturama i imaju nižu entalpiju želatinizacije u usporedbi sa nativnim škrobovima. Također, imaju i znatno manju tendenciju retrogradacije tijekom skadištenja pri 4 °C. Nativni škrob krumpira imao je više temperature i entalpiju želatinizacije te više entalpije retrogradacije u usporedbi sa nativnim pšeničnim škrobom. Istraživanje reoloških svojstava pokazalo je da nativni i acetilirani krumpirovi škrobovi imaju znatno više vrijednosti viskoznosti od pšeničnih škrobova. Acetiliranjem je došlo do blagog pada viskoznosti pasti krumpirovog škroba, pri svim uvjetima mjerenja, dok je kod pšeničnog škroba došlo do značajnog porasta viskoznosti pri visokim temperaturama.
Abstract (english)
Starch is used as an additive in many food products to achieve specific functional properties, for example, thickening, water holding capacity, to provide proper texture, etc. Effect of addition of starch depends on structure and ratio of amylose and amylopectin and their interactions with other components during gelatinization and retrogradation. The objectives of this work were to: (a) prepare modified wheat and potato starches by acetylation with acetic anhydride, (b) analyse the rheological and thermophysical properties of native and prepared modified wheat and potatoe starches. Gelatinization, retrogradation and rheological characteristics of prepared modified and native starches were studied with differential scanning calorimeter (DSC) and Brabender Micro visco - amilograph. The results of thermophysical properties showed that acetylated starches gelatinizate at low temperatures and have lower gelatinization enthalpy compare to native starches. Also, they have less tendency to retrograde during the storage at 4 °C. Native potato starch had higher temperatures, gelatinization enthalpy and higher tendency to retrograde compare to native wheat starch. Rheological properties showed that native and acetylated potato starches have higher viscosity then wheat starches. During acetylation potato starch paste viscosity were decreasing at all measured conditions, wheat starch viscosity was increasing at higher temperatures.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:348903
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originReformatted digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Public noteRad je izrađen na PTFOS 2009. (928/2199). Digitalizirano ak. 2023./2024.
Created on2023-12-12 11:13:21