Naslov
Izolation and characterization of starches from different rye varieties

Autori
Šubarić, Drago ; Muhamedbegović, Benjamin ; Babić, Jurislav ; Ačkar, Đurđica ; Miličević, Borislav ; Ljubas, Igor

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

Izvornik
44th Croatian & 4th International Symposium on Agriculture 44. hrvatski i 4. međunarodni simpozij agronoma Zbornik sažetaka/Book of abstracts / Prof.dr.sc. Sonja Marić, prof.dr.sc. Zdenko Lončarić - Osijek : Poljoprivredni fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2009, 107-108

ISBN
978-953-6331-68-0

Skup
44th Croatian & 4th International Symposium on Agriculture 44. hrvatski i 4. međunarodni simpozij agronoma

Mjesto i datum
Opatija, Hrvatska, 16.02.2009. - 20.02.2009

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Rye starch; gelatinisation; retrogradation; rheological properties

Sažetak
Due to low soil and fertilisation requirements and relatively good overwintering ability, rye can be grown in areas generally not suited for other cereal crops. Rye macronutrients are the same as in other cereals: starch, dietary fibre and protein. Rye is increasingly being used in production of different food products, in order to improve both nutritive and organoleptic properties. Therefore, understandig properties of its components is essential in order to gain desired properties of the finished product. A rye kernel contains 57-70% of starch. The objectives of this research were to isolate starch from different rye varieties (Eho kurz, BL-R-31 and Elekt) and to investigate gelatinization, retrogradation, and rheological properties of starches. Differential scanning calorimetry (DSC) was used to characterize the gelatinization and retrogradation properties. Enthalpy of retrogradation was measured after 7 and 14 days of storage at 4°C. Rheological properties were investigated by Brabender Micro Visco-Amylo-Graph. The results showed that starch isolated from Eho kurz variety had the highest gelatinization temperatures, as well as the lowest gelatinization enthalpy, which was followed by starch Elekt and starch BL-R-31. Starch isolated from Eho kurz variety had the lowest, while starch BL-R-31 had the highest tendency to retrograde after 7 and 14 days of storage at 4°C. Elekt starch paste had the highest peak viscosity. Cold paste viscosity followed the order: Elekt>BL-R-31>Eho kurz. A low breakdown viscosity value of 52, 53 and 84 BU is suggestive of high paste stability of rye starches during heating.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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