title: Starch Modification by Organic Acids and Their Derivatives: A Review.
abstract: Starch has been an inexhaustible subject of research for many decades. It is an inexpensive, readily-available material with extensive application in the food and processing industry. Researchers are continually trying to improve its properties by different modification procedures and expand its application. What is mostly applied in this view are their chemical modifications, among which organic acids have recently drawn the greatest attention, particularly with respect to the application of starch in the food industry. Namely, organic acids naturally occur in many edible plants and many of them are generally recognized as safe (GRAS), which make them ideal modification agents for starch intended for the food industry. The aim of this review is to give a short literature overview of the progress made in the research of starch esterification, etherification, cross-linking, and dual modification with organic acids and their derivatives.
authors.affiliation: Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia. dackar@ptfos.hr.
authors.forename: Đurđica
authors.initials: Đ
authors.lastname: Ačkar
authors.affiliation: Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia. jbabic@ptfos.hr.
authors.forename: Jurislav
authors.initials: J
authors.lastname: Babić
authors.affiliation: Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia. ajozinovic@ptfos.hr.
authors.forename: Antun
authors.initials: A
authors.lastname: Jozinović
authors.affiliation: Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia. bmilicevic@ptfos.hr.
authors.forename: Borislav
authors.initials: B
authors.lastname: Miličević
authors.affiliation: Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia. sjokic@ptfos.hr.
authors.forename: Stela
authors.initials: S
authors.lastname: Jokić
authors.affiliation: Faculty of Technology Tuzla, University of Tuzla, Univerzitetska 8, Tuzla 75000, Bosnia and Herzegovina. radoslavmilicevic@hotmail.com.
authors.forename: Radoslav
authors.initials: R
authors.lastname: Miličević
authors.affiliation: Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia. marija.rajic@ptfos.hr.
authors.forename: Marija
authors.initials: M
authors.lastname: Rajič
authors.affiliation: Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia. dsubaric@ptfos.hr.
authors.forename: Drago
authors.initials: D
authors.lastname: Šubarić
mesh_terms: D000107:Acetylation; D003432:Cross-Linking Reagents / Q000737:chemistry; D003998:Dicarboxylic Acids / Q000737:chemistry*; D004951:Esterification; D004987:Ethers / Q000737:chemistry*; D005227:Fatty Acids / Q000737:chemistry*; D019649:Food Industry; D009930:Organic Chemicals / Q000737:chemistry; D017550:Spectroscopy, Fourier Transform Infrared; D013213:Starch / Q000737:chemistry*; D013387:Succinic Anhydrides / Q000737:chemistry*
chemical_list: D003432:Cross-Linking Reagents; D003998:Dicarboxylic Acids; D004987:Ethers; D005227:Fatty Acids; D009930:Organic Chemicals; D013387:Succinic Anhydrides; D013213:Starch
keywords: OSA; acetic anhydride; dicarboxylic acids; fatty acids; starch; succinic anhydride