NDLI: Modification of wheat starch with succinic acid/acetic anhydride and azelaic acid/acetic anhydride mixtures I. Thermophysical and pasting properties.

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Modification of wheat starch with succinic acid/acetic anhydride and azelaic acid/acetic anhydride mixtures I. Thermophysical and pasting properties.

Content Provider	Europe PMC
Author	Šubarić, Drago Ačkar, Đurđica Babić, Jurislav Sakač, Nikola Jozinović, Antun
Abstract	The aim of this research was to investigate the influence of modification with succinic acid/acetic anhydride and azelaic acid/acetic anhydride mixtures on thermophysical and pasting properties of wheat starch. Starch was isolated from two wheat varieties and modified with mixtures of succinic acid and acetic anhydride, and azelaic acid and acetic anhydride in 4, 6 and 8 % (w/w). Thermophysical, pasting properties, swelling power, solubility and amylose content of modified starches were determined. The results showed that modifications with mixtures of afore mentioned dicarboxylic acids with acetic anhydride decreased gelatinisation and pasting temperatures. Gelatinisation enthalpy of Golubica starch increased, while of Srpanjka starch decreased by modifications. Retrogradation after 7 and 14 day-storage at 4 °C decreased after modifications of both starches. Maximum, hot and cold paste viscosity of both starches increased, while stability during shearing at high temperatures decreased. % setback of starches modified with azelaic acid/acetic anhydride mixture decreased. Swelling power and solubility of both starches increased by both modifications.
Related Links	https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC4190234&blobtype=pdf
ISSN	00221155
Volume Number	51
DOI	10.1007/s13197-012-0790-0
PubMed Central reference number	PMC4190234
Issue Number	10
PubMed reference number	25328203
Journal	Journal of Food Science and Technology [J Food Sci Technol]
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2012-07-31
Publisher Place	India
Access Restriction	Open
Rights License	© Association of Food Scientists & Technologists (India) 2012
Subject Keyword	Wheat starch Succinic acid Azelaic acid Acetic anhydride Thermophysical properties Pasting properties
Content Type	Text
Resource Type	Article
Subject	Food Science

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