Pregled bibliografske jedinice broj: 485174
Pasting and thermophysical properties of wheat starch modified with mixture of adipic acid and acetanhydride
Pasting and thermophysical properties of wheat starch modified with mixture of adipic acid and acetanhydride // 13th Ružička days "Today science - tomorrow industry" Book of Abstracts / Drago Šubarić (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2010. str. 96-96 (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 485174 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Pasting and thermophysical properties of wheat starch modified with mixture of adipic acid and acetanhydride
Autori
Šubarić, Drago ; Ačkar, Đurđica ; Babić, Jurislav ; Jankuloski, Ljubče ; Jankulovska, Mirjana ; Brandić, Veseljko
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
13th Ružička days "Today science - tomorrow industry" Book of Abstracts
/ Drago Šubarić - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2010, 96-96
ISBN
978-953-7005-22-1
Skup
13th Ružička days "Today science - tomorrow industry"
Mjesto i datum
Vukovar, Hrvatska, 16.09.2010. - 17.09.2010
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
wheat starch; pasting properties; DSC; adipic acid; acetanhydride
Sažetak
Pasting and thermophysical properties are very important for starch use in food industry. Native starch often does not meet needs for these properties. Therefore, different types of modifications (chemical, physical or enzymatic) are conducted. The aim of this research was modification of wheat starch with mixture of adipic acid and acetanhydride and investigation of the properties of modified starches, important for food industry. Starch was isolated from two Croatian wheat varieties (Golubica and Srpanjka), modified in 4, 6 and 8 % and pasting (pasting temperature, hot and cold paste viscosity) and thermophysical properties (gelatinisation temperature, enthalpy of gelatinisation and retrogradation) were investigated. The results showed that pasting temperature decreased and paste viscosity increased by the modification. Gelatinization temperature wasn’t significantly influenced by modification. Gelatinization enthalpy of Golubica starch increased, while gelatinization enthalpy of Srpanjka starch decreased as degree of modification increased. Retrogradation of starch was significantly influenced (decreased) by modification, where degree of changes depended proportionally on degree of modification.
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
