title: Modification of wheat starch with succinic acid/acetic anhydride and azelaic acid/acetic anhydride mixtures I. Thermophysical and pasting properties.
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.
authors.affiliation: Faculty of Food Technology, Kuhačeva 20, 31000 Osijek, Croatia.
authors.forename: Drago
authors.initials: D
authors.lastname: Subarić
authors.affiliation: Faculty of Food Technology, Kuhačeva 20, 31000 Osijek, Croatia ; 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, Kuhačeva 20, 31000 Osijek, Croatia.
authors.forename: Jurislav
authors.initials: J
authors.lastname: Babić
authors.affiliation: Department of Chemistry, Kuhačeva 20, 31000 Osijek, Croatia.
authors.forename: Nikola
authors.initials: N
authors.lastname: Sakač
authors.affiliation: Faculty of Food Technology, Kuhačeva 20, 31000 Osijek, Croatia.
authors.forename: Antun
authors.initials: A
authors.lastname: Jozinović
keywords: Acetic anhydride; Azelaic acid; Pasting properties; Succinic acid; Thermophysical properties; Wheat starch