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

Content Provider	PubMed Central
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	http://dx.doi.org/10.1007/s13197-012-0790-0
Ending Page	2623
Page Count	8
Starting Page	2616
File Format	PDF
ISSN	00221155
e-ISSN	09758402
Journal	Journal of Food Science and Technology
Issue Number	10
Volume Number	51
Language	English
Publisher	Springer India
Publisher Date	2014-10-01
Access Restriction	Open
Rights Holder	Springer India
Subject Keyword	Food Science Research in Higher Education
Content Type	Text
Resource Type	Article
Subject	Food Science

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