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Modification of wheat starch with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures. II. Chemical and physical properties

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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.

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Acknowledgement

Results shown have outcome from scientific project “Development of new modified starches and their application in food industry” supported by the Ministry of Science, Education and Sports of the Republic of Croatia.

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Authors and Affiliations

  1. Faculty of Food Technology, Franje Kuhača 20, p.o. 709, 31000, Osijek, Croatia

    Đurđica Ačkar, Drago Šubarić, Jurislav Babić & Antun Jozinović

  2. Zvečevo Food Industry d.d., Kralja Zvonimira 1, 34000, Požega, Croatia

    Borislav Miličević

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  1. Đurđica Ačkar
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  2. Drago Šubarić
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  3. Jurislav Babić
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  4. Borislav Miličević
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  5. Antun Jozinović
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Correspondence to Đurđica Ačkar.

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Ačkar, Đ., Šubarić, D., Babić, J. et al. Modification of wheat starch with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures. II. Chemical and physical properties. J Food Sci Technol 51, 1463–1472 (2014). https://doi.org/10.1007/s13197-012-0642-y

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  • DOI: https://doi.org/10.1007/s13197-012-0642-y

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