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Pregled bibliografske jedinice broj: 306452

Svojstva želatinizacije i retrogradacije acetiliranog škroba kukuruza mjereno DMK

Babić, Jurislav; Šubarić, Drago; Piližota, Vlasta; Ačkar, Đurđica; Kopjar, Mirela; Nedić Tiban, Nela
Svojstva želatinizacije i retrogradacije acetiliranog škroba kukuruza mjereno DMK // Abstracts of the C&A Spring meeting "Consumer driven cereal innovation : Where science meets industry" / Weegels, Peter (ur.).
Montpellier: American Association for Clinical Chemistry (AACC), 2007. str. 30-30 (poster, međunarodna recenzija, sažetak, znanstveni)

CROSBI ID: 306452 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Svojstva želatinizacije i retrogradacije acetiliranog škroba kukuruza mjereno DMK
(Gelatinization and retrogradation properties of acetylated corn starch studied by DSC)

Autori
Babić, Jurislav ; Šubarić, Drago ; Piližota, Vlasta ; Ačkar, Đurđica ; Kopjar, Mirela ; Nedić Tiban, Nela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Abstracts of the C&A Spring meeting "Consumer driven cereal innovation : Where science meets industry" / Weegels, Peter - Montpellier : American Association for Clinical Chemistry (AACC), 2007, 30-30

Skup
C&A Spring meeting "Consumer driven cereal innovation : Where science meets industry"

Mjesto i datum
Montpellier, Francuska, 02.05.2007. - 04.05.2007

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Corn starch; acetylation; gelatinization; retrogradation; DSC

Sažetak
Native starch has limitations in food industry applications such as high tendency toward retrogradation, low thermal resistance and shear resistance. Therefore starch is often modified in different ways to change and improve its performance. The aim of this research was to study effect of acetylation on gelatinization and retrogradation properties of corn starch. Acetylation was carried out by treating corn starch with 4, 6 and 8 % (w/w) of acetic anhydride at room temperature (the percentages of acetyl group were 1.257, 1.739 and 2.212 %). Differential scanning calorimetry (DSC) was used to investigate gelatinization and retrogradation properties of acetylated corn starch. Studies were conducted on model solutions with starch concentration of 30 %. Starch suspensions were heated in a temperature range from 25 °C to 95 °C at heating rate of 10 °C/min. After gelatinization, samples were cooled and stored at 4 and 25 °C. The enthalpy of retrogradation was measured by DSC after seven and fourteen days of storage. It was observed that acetylated corn starches gelatinized at lower temperatures and had lower values of gelatinization enthalpy in comparison with native starch. Comparing to acetylated starches, native corn starch had significantly higher tendency of retrogradation after 7 and 14 days of storage at 4 and 25 °C.

Izvorni jezik
Engleski

Znanstvena područja
Drvna tehnologija



POVEZANOST RADA

Projekti:
113-1130473-0340 - Razvoj procesa proizvodnje visokokvalitetne hrane (Piližota, Vlasta, MZOS ) ( CroRIS)
113-1130473-0571 - Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji (Šubarić, Drago, MZOS ) ( CroRIS)

Ustanove:
Prehrambeno-tehnološki fakultet, Osijek

Profili:

Avatar Url Đurđica Ačkar (autor)

Avatar Url Vlasta Piližota (autor)

Avatar Url Mirela Kopjar (autor)

Avatar Url Drago Šubarić (autor)

Avatar Url Nela Nedić Tiban (autor)

Citiraj ovu publikaciju:

Babić, Jurislav; Šubarić, Drago; Piližota, Vlasta; Ačkar, Đurđica; Kopjar, Mirela; Nedić Tiban, Nela
Svojstva želatinizacije i retrogradacije acetiliranog škroba kukuruza mjereno DMK // Abstracts of the C&A Spring meeting "Consumer driven cereal innovation : Where science meets industry" / Weegels, Peter (ur.).
Montpellier: American Association for Clinical Chemistry (AACC), 2007. str. 30-30 (poster, međunarodna recenzija, sažetak, znanstveni)
Babić, J., Šubarić, D., Piližota, V., Ačkar, Đ., Kopjar, M. & Nedić Tiban, N. (2007) Svojstva želatinizacije i retrogradacije acetiliranog škroba kukuruza mjereno DMK. U: Weegels, P. (ur.)Abstracts of the C&A Spring meeting "Consumer driven cereal innovation : Where science meets industry".
@article{article, author = {Babi\'{c}, Jurislav and \v{S}ubari\'{c}, Drago and Pili\v{z}ota, Vlasta and A\v{c}kar, \DJur\djica and Kopjar, Mirela and Nedi\'{c} Tiban, Nela}, editor = {Weegels, P.}, year = {2007}, pages = {30-30}, keywords = {Corn starch, acetylation, gelatinization, retrogradation, DSC}, title = {Svojstva \v{z}elatinizacije i retrogradacije acetiliranog \v{s}kroba kukuruza mjereno DMK}, keyword = {Corn starch, acetylation, gelatinization, retrogradation, DSC}, publisher = {American Association for Clinical Chemistry (AACC)}, publisherplace = {Montpellier, Francuska} }
@article{article, author = {Babi\'{c}, Jurislav and \v{S}ubari\'{c}, Drago and Pili\v{z}ota, Vlasta and A\v{c}kar, \DJur\djica and Kopjar, Mirela and Nedi\'{c} Tiban, Nela}, editor = {Weegels, P.}, year = {2007}, pages = {30-30}, keywords = {Corn starch, acetylation, gelatinization, retrogradation, DSC}, title = {Gelatinization and retrogradation properties of acetylated corn starch studied by DSC}, keyword = {Corn starch, acetylation, gelatinization, retrogradation, DSC}, publisher = {American Association for Clinical Chemistry (AACC)}, publisherplace = {Montpellier, Francuska} }

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