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Pregled bibliografske jedinice broj: 479425

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: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2010. str. 587-592 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)

CROSBI ID: 479425 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

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 : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 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, 21.10.2009. - 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

Projekti:
113-1130473-0571 - Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji (Šubarić, Drago, MZOS ) ( CroRIS)

Ustanove:
Prehrambeno-tehnološki fakultet, Osijek

Profili:

Avatar Url Krešimir Mastanjević (autor)

Avatar Url Jurislav Babić (autor)

Avatar Url Drago Šubarić (autor)

Avatar Url Dragan Kovačević (autor)

Citiraj ovu publikaciju:

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: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2010. str. 587-592 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
Kovačević, D., Mastanjević, K., Šubarić, D. & Babić, J. (2010) Effect of Different Modified Starches on the Thermophyisical Properties of Myofibrillar Protein Concentrate (MPC). U: Žaneta Ugarčić-Hardi (ur.)Proceedings of the 5th International Congress Flour-Bread`09 7th Croatian Congress of Ceral Technologists.
@article{article, author = {Kova\v{c}evi\'{c}, Dragan and Mastanjevi\'{c}, Kre\v{s}imir and \v{S}ubari\'{c}, Drago and Babi\'{c}, Jurislav}, year = {2010}, pages = {587-592}, keywords = {thermal transitions temperature, transitions enthalpy, DSC, modified starch, myofibrillar proteins}, isbn = {978-953-7005-21-4}, title = {Effect of Different Modified Starches on the Thermophyisical Properties of Myofibrillar Protein Concentrate (MPC)}, keyword = {thermal transitions temperature, transitions enthalpy, DSC, modified starch, myofibrillar proteins}, publisher = {Prehrambeno tehnolo\v{s}ki fakultet Sveu\v{c}ili\v{s}ta Josipa Jurja Strossmayera u Osijeku}, publisherplace = {Opatija, Hrvatska} }
@article{article, author = {Kova\v{c}evi\'{c}, Dragan and Mastanjevi\'{c}, Kre\v{s}imir and \v{S}ubari\'{c}, Drago and Babi\'{c}, Jurislav}, year = {2010}, pages = {587-592}, keywords = {thermal transitions temperature, transitions enthalpy, DSC, modified starch, myofibrillar proteins}, isbn = {978-953-7005-21-4}, title = {Effect of Different Modified Starches on the Thermophyisical Properties of Myofibrillar Protein Concentrate (MPC)}, keyword = {thermal transitions temperature, transitions enthalpy, DSC, modified starch, myofibrillar proteins}, publisher = {Prehrambeno tehnolo\v{s}ki fakultet Sveu\v{c}ili\v{s}ta Josipa Jurja Strossmayera u Osijeku}, publisherplace = {Opatija, Hrvatska} }

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