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master's thesis
Modifikacija škroba izoliranog iz pšenice sorte „Golubica“ epiklorhidrinom
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:531835
Hruškar, Margareta
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

Hruškar, M. (2010). Modifikacija škroba izoliranog iz pšenice sorte „Golubica“ epiklorhidrinom (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:531835

Hruškar, Margareta. "Modifikacija škroba izoliranog iz pšenice sorte „Golubica“ epiklorhidrinom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:531835

Hruškar, Margareta. "Modifikacija škroba izoliranog iz pšenice sorte „Golubica“ epiklorhidrinom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:531835

Hruškar, M. (2010). 'Modifikacija škroba izoliranog iz pšenice sorte „Golubica“ epiklorhidrinom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:531835

Hruškar M. Modifikacija škroba izoliranog iz pšenice sorte „Golubica“ epiklorhidrinom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 April 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:531835

M. Hruškar, "Modifikacija škroba izoliranog iz pšenice sorte „Golubica“ epiklorhidrinom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:531835

Metadata
TitleModifikacija škroba izoliranog iz pšenice sorte „Golubica“ epiklorhidrinom
Title (english)Modification of starch isolated from wheat variety „Golubica“ with epichlorohydrin
AuthorMargareta Hruškar
MentorJurislav Babić (mentor)
Committee memberDrago Šubarić (član povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
Committee memberMirela Kopjar (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2010-04-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovoga rada bila je priprava i karakteriziranje škroba pšenice modificiranog epiklorhidrinom. Škrob je izoliran iz pšenice sorte „Golubica“ te modificiran epiklorhidrinom u udjelu 0,1, 0,3 i 0,5 % s. tv. škroba. Rezultati istraživanja pokazali su da je modifikacija epiklorhidrinom povisila temperaturu želatinizacije, snizila entalpiju želatinizacije i sklonost retrogradaciji nakon 7 i 14 dana skladištenja pri 4 °C. Maksimalna viskoznost se snizila, kao i vrijednosti kidanja i „setback“. Modifikacijom su se umanjili i kapacitet bubrenja i topljivost škroba, dok se bistroća povećala. Boja modificiranih škrobova se nije značajno mijenjala. U odnosu na nativni škrob, manju sinerezu tijekom ciklusa zamrzavanje – odmrzavanje imao je samo škrob modificiran epiklorhidrinom u udjelu od 0,1 %. Modifikacijom su se smanjili udjeli amiloze i rezistentnog škroba.
Abstract (english)
The aim of this research was preparation and characterization of wheat starch modified with epichlorohydrin. Starch was isolated from wheat variety “Golubica” and modified with epichlorohydrin in 0,1; 0,3 and 0,5 % d.m. of starch. Results showed that modification with epichlorohydrin increased temperature of gelatinization, and reduced enthalpy of gelatinisation and tendency towards retrogradation after 7 and 14 days of storage at 4 °C. Maximum viscosity decreased, as well as break-down and setback values. Swelling power and solubility were also decreased by modification, while paste clarity increased. Colour of starch wasn’t significantly altered by modification. Compared to native starch, lower syneresis during freeze-thaw cycles had only starch modified with 0,1% epichlorohydrin. Amylose and resistant starch content reduced after modification.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:531835
ProjectNumber: 113-1130473-0571
Title: Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji
Title: Development of new modified starches and their application in food industry
Leader: Drago Šubarić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2015-11-10 08:26:26