Naslov
Modification of starch from different sorts of rye

Autori
Muhadbegović, Benjamin ; Šubarić, Drago ; Babić, Jurislav ; Ačkar, Đurđica ; Pajin, Biljana ; Jankulovska, Mirjana ; Ljubas, Igor

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

Izvornik
6th International Congress Flour-Bread '11, 8th Croatian Congress of Cereal Technologists Brašno-kruh '11 Book of Abstracts / Koceva Komlenić, Daliborka - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2011, 83-83

Skup
6th International Congress Flour-Bread '11, 8th Croatian Congress of Cereal Technologists Brašno-kruh '11

Mjesto i datum
Opatija, Hrvatska, 12.10.2011. - 14.10.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
starch; rye; acetylation; crosslinking; rheological and thermophysical properties

Sažetak
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 are essential in order to obtain desired properties of the finished product. The aim of this research was isolation of starch from three rye sorts, Octavia, Eho Kurz and Conduct, and modification by acetylation with 8% acetanhydride (AA) and crosslinking with 2.5% and 5% sodium tripolyphosphate (STPP). Rheological and thermophysical properties of native and obtained modified starches were analysed. Acetylated starches had lower gelatinization temperatures and enthalpies, and retrogradation enthalpies than their native counterparts. Native starches exhibited higher viscosities at 50 °C than acetylated counterparts. Starches crosslinked with both STPP concentrations showed lower gelatinization temperatures and enthalpies, as well as retrogradation enthalpies in relation to native starch, with more pronounced effect of 2.5% STPP. All samples crosslinked with 2.5% and 5% STPP had higher viscosity than native starches, with exception of starch Eho Kurz modified with 5% STPP.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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