engleski

Thermophysical and physical properties of starch isolated from wheat variety "Srpanjka" modified with a mixture of adipic acid and acetanhidrida

Wheat is the most important cereals used for human nutrition after corn and second in total production of cereals. Except in the production of flour and wheat flour products (bread,pasta) is an important raw material for producing starch. In the food industry, starch is often used as an adjunct to the production of various products. However, use of native starch is largely limited because of some properties such as retrogradation, syneresis, viscosity and texture during storage, etc. Therefore, increasing applications are modified starches that are produced by treating starch various chemical, physical and enzymatic processes. The aim of this study was to modify the starch from wheat variety modified starch Srpanjka mixture of adipic acid and acetanhidrid in the proportion of 4, 6 and 8% and to examine the properties of the obtained modified starches ( properties of gelatinization and retrogradation, swelling capacity and solubility index, specify the color of starch and starch paste clearness). The research results showed that the gelatinization temperature and enthalpy of gelatinization decreased modification of wheat starch with a mixture of adipic acid and acetanhidrida in the proportion of 4, 6 and 8%. Studied modified starches were less prone to retrogradation, where the decrease was proportional to the degree of retrogradation modification. The capacity of swelling and solubility index of the studied starches increased with increasing temperature. Compared to native starch, there was a visible color change in all the modified starches. Clearness of starch pastes decreased by modifying the proportion of 4 and 8%, while modification in the proportion of 6% was not significantly affected on clearness of the paste.

starch; wheat; adipic acid; acetic anhydride

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