20.500.12556/RUL-155624 Vpliv kavitacijskih tehnik na lastnosti tapiokinega škroba Impact of cavitation on tapioca starch Škrob se običajno uporablja kot stabilizator in zgoščevalec različnih živil ter tudi v papirni, tekstilni in farmacevtski industriji. Tapiokin škrob postaja vse bolj pomemben v živilski industriji, saj povpraševanje po živilih brez glutena strmo narašča. Spreminjanje lastnosti škroba za boljšo prilagoditev industriji se lahko izvede z raznimi kemijskimi in fizikalnimi metodami. Za spreminjanje tapiokinega škroba smo v sklopu magistrske naloge izbrali dve fizikalni tehniki, ultrazvočno in hidrodinamsko kavitacijo, kjer pride do ustvarjanja mehurčkov, ki lahko vplivajo na lastnosti škroba. Spremembe med fizikalnimi vplivi kavitacije in nativnim škrobom smo spremljali z različnimi analitskimi tehnikami, kot so diferencialna vrstična kalorimetrija, mikroskopija, infrardeča spektroskopija s Fourierjevo transformacijo ter spektrofotometrično s škrobnim testom z jodovico. Razlike med kavitiranim in nativnim vzorcem smo statistično potrdili le pri želirni entalpiji ter s škrobnim testom z jodovico v primerih, ko je bila kavitacija 60 min ali daljša. Starch is commonly used as a stabilizer and thickener in various foods as well as in the paper, textile, and pharmaceutical industries. Tapioca starch is becoming increasingly important in the food industry as demand for gluten-free foods is rapidly growing. Modifying the properties of starch for better adaptation to industry can be achieved through various chemical and physical methods. For the modification of tapioca starch, we have selected two physical techniques, ultrasonic and hydrodynamic cavitation, which create bubbles that can affect the properties of starch. Changes between the physical effects of cavitation and native starch were monitored using various analytical techniques, such as differential scanning calorimetry, microscopy, Fourier transform infrared spectroscopy, and spectrophotometric starch-iodine testing. Statistically significant differences between native and cavitated starch samples were observed only in gelatinisation entalphy and with starch-iodine test, when the cavitation lasted 60 min or longer. škrob tapioka kavitacijske tehnike DSC FTIR starch tapioca cavitation DSC FTIR true false false Slovenski jezik Angleški jezik Magistrsko delo/naloga 2024-04-09 07:15:16 2024-04-09 07:15:25 2024-10-03 13:57:21 0000-00-00 00:00:00 2024 0 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 236415 193400579 39345.pdf 39345.pdf 1 F180D5DB87BE668121D3BEB4A7FB0775 98bd7b1c41f20e032ed1533fab533f6251a3c36a2a4f75baebf153cb41806469 3129a3c7-f630-11ee-be47-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=182611 Biotehniška fakulteta 0 0 0