title: Modification of wheat starch with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures. II. Chemical and physical properties.
abstract: The aim of this research was to investigate the influence of modification with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures on chemical and physical properties of wheat starch. Starch was isolated from two wheat varieties and modified with mixtures of succinic acid and acetanhydride and azelaic acid and acetanhydride in 4, 6 and 8% (w/w). Total starch content, resistant starch content, degree of modification, changes in FT-IR spectra, colour, gel texture and freeze-thaw stability were determined. Results showed that resistant starch content increased by both investigated modifications, and degree of modification increased proportionally to amount of reagents used. FT-IR analysis of modified starches showed peak around 1,740 cm(-1), characteristic for carbonyl group of ester. Total colour difference caused by modifications was detectable by trained people. Adhesiveness significantly increased, while freeze-thaw stability decreased by both investigated modifications.
authors.affiliation: Faculty of Food Technology, Franje Kuhača 20, p.o. 709, 31000 Osijek, Croatia.
authors.forename: Durđica
authors.initials: D
authors.lastname: Ačkar
authors.affiliation: Faculty of Food Technology, Franje Kuhača 20, p.o. 709, 31000 Osijek, Croatia.
authors.forename: Drago
authors.initials: D
authors.lastname: Subarić
authors.affiliation: Faculty of Food Technology, Franje Kuhača 20, p.o. 709, 31000 Osijek, Croatia.
authors.forename: Jurislav
authors.initials: J
authors.lastname: Babić
authors.affiliation: Zvečevo Food Industry d.d., Kralja Zvonimira 1, 34000 Požega, Croatia.
authors.forename: Borislav
authors.initials: B
authors.lastname: Miličević
authors.affiliation: Faculty of Food Technology, Franje Kuhača 20, p.o. 709, 31000 Osijek, Croatia.
authors.forename: Antun
authors.initials: A
authors.lastname: Jozinović
keywords: Azelaic acid/acetanhydride; FT-IR; Freeze-thaw stability; RS; Succinic acid/acetanhydride; Wheat starch
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