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Effect of Different Modified Starches on the Thermophyisical Properties of Myofibrillar Protein Concentrate (MPC)


Kovačević, Dragan; Mastanjević, Krešimir; Šubarić, Drago; Babić, Jurislav
Effect of Different Modified Starches on the Thermophyisical Properties of Myofibrillar Protein Concentrate (MPC) // Proceedings of the 5th International Congress Flour-Bread`09 7th Croatian Congress of Ceral Technologists / Žaneta Ugarčić-Hardi (ur.).
Osijek: Faculty of Food Technology University of Osijek Department of Cereal Technologies, 2010. str. 587-592 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Effect of Different Modified Starches on the Thermophyisical Properties of Myofibrillar Protein Concentrate (MPC)

Autori
Kovačević, Dragan ; Mastanjević, Krešimir ; Šubarić, Drago ; Babić, Jurislav

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 5th International Congress Flour-Bread`09 7th Croatian Congress of Ceral Technologists / Žaneta Ugarčić-Hardi - Osijek : Faculty of Food Technology University of Osijek Department of Cereal Technologies, 2010, 587-592

ISBN
978-953-7005-21-4

Skup
5th International Congress Flour-Bread`09 7th Croatian Congress of Ceral Technologists

Mjesto i datum
Opatija, Hrvatska, 21-23. 10. 2009

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Thermal transitions temperature; transitions enthalpy; DSC; modified starch; myofibrillar proteins

Sažetak
Differential scanning calorimetry (DSC) was used to determine influence of modified starches on thermophysical properties of myofibrillar protein concentrate (MPC). Samples of MPC were mixed with tapioca modified starch (MTS1) (w = 5 and 10%), tapioca modified starch (MTS2) (w = 5 and 10%) and barley modified starch (MBS) (w = 5 and 10%). Onset temperature of transition (To), peak thermal transition (Tp), endset temperature of transition (Te), and denaturation enthalpy (ΔH) were evaluated. Differential scanning calorimetry (DSC) revealed a shift in peak thermal transition temperature (Tp) of myosin and actin to higher temperature in samples mixed MBS and to the lower temperatures in samples mixed with MTS1 and MTS2. Transition enthalpies for myofibrillar proteins showed increase with incense of mass fraction of MBS and decrease with the increase of mass fractions of MTS1 and MTS2. Increase of transitions temperatures and enthalpies in samples indicates possible interactions between myofibrillar proteins and modified barley starch (MBS).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
113-1130473-0571 - Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji (Drago Šubarić, )

Ustanove
Prehrambeno-tehnološki fakultet, Osijek