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

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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.

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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, Kuhačeva 20, 31000, Osijek, Croatia

    Drago Šubarić, Đurđica Ačkar, Jurislav Babić & Antun Jozinović

  2. Department of Chemistry, Kuhačeva 20, 31000, Osijek, Croatia

    Nikola Sakač

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

    Đurđica Ačkar

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

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Šubarić, D., Ačkar, Đ., Babić, J. et al. Modification of wheat starch with succinic acid/acetic anhydride and azelaic acid/acetic anhydride mixtures I. Thermophysical and pasting properties. J Food Sci Technol 51, 2616–2623 (2014). https://doi.org/10.1007/s13197-012-0790-0

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  • DOI: https://doi.org/10.1007/s13197-012-0790-0

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