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Pregled bibliografske jedinice broj: 570158

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

Ačkar, Đurđica; Šubarić, Drago; Babić, Jurislav; Miličević, Borislav; Jozinović, Antun
Modification of wheat starch with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures II. Chemical and physical properties. // Journal of food science and technology, 51 (2014), 8; 1463-1472 doi:10.1007/s13197-012-0642-y (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 570158 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

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

Autori
Ačkar, Đurđica ; Šubarić, Drago ; Babić, Jurislav ; Miličević, Borislav ; Jozinović, Antun

Izvornik
Journal of food science and technology (0022-1155) 51 (2014), 8; 1463-1472

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
wheat starch ; succinic acid/acetanhydride ; azelaic acid/acetanhydride ; FT-IR ; RS ; freeze-thaw stability

Sažetak
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 1740 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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA

Projekti:
113-1130473-0571 - Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji (Šubarić, Drago, MZOS ) ( CroRIS)

Ustanove:
Prehrambeno-tehnološki fakultet, Osijek

Profili:

Avatar Url Đurđica Ačkar (autor)

Avatar Url Jurislav Babić (autor)

Avatar Url Antun Jozinović (autor)

Avatar Url Drago Šubarić (autor)

Poveznice na cjeloviti tekst rada:

doi link.springer.com link.springer.com

Citiraj ovu publikaciju:

Ačkar, Đurđica; Šubarić, Drago; Babić, Jurislav; Miličević, Borislav; Jozinović, Antun
Modification of wheat starch with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures II. Chemical and physical properties. // Journal of food science and technology, 51 (2014), 8; 1463-1472 doi:10.1007/s13197-012-0642-y (međunarodna recenzija, članak, znanstveni)
Ačkar, Đ., Šubarić, D., Babić, J., Miličević, B. & Jozinović, A. (2014) Modification of wheat starch with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures II. Chemical and physical properties.. Journal of food science and technology, 51 (8), 1463-1472 doi:10.1007/s13197-012-0642-y.
@article{article, author = {A\v{c}kar, \DJur\djica and \v{S}ubari\'{c}, Drago and Babi\'{c}, Jurislav and Mili\v{c}evi\'{c}, Borislav and Jozinovi\'{c}, Antun}, year = {2014}, pages = {1463-1472}, DOI = {10.1007/s13197-012-0642-y}, keywords = {wheat starch, succinic acid/acetanhydride, azelaic acid/acetanhydride, FT-IR, RS, freeze-thaw stability}, journal = {Journal of food science and technology}, doi = {10.1007/s13197-012-0642-y}, volume = {51}, number = {8}, issn = {0022-1155}, title = {Modification of wheat starch with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures II. Chemical and physical properties.}, keyword = {wheat starch, succinic acid/acetanhydride, azelaic acid/acetanhydride, FT-IR, RS, freeze-thaw stability} }
@article{article, author = {A\v{c}kar, \DJur\djica and \v{S}ubari\'{c}, Drago and Babi\'{c}, Jurislav and Mili\v{c}evi\'{c}, Borislav and Jozinovi\'{c}, Antun}, year = {2014}, pages = {1463-1472}, DOI = {10.1007/s13197-012-0642-y}, keywords = {wheat starch, succinic acid/acetanhydride, azelaic acid/acetanhydride, FT-IR, RS, freeze-thaw stability}, journal = {Journal of food science and technology}, doi = {10.1007/s13197-012-0642-y}, volume = {51}, number = {8}, issn = {0022-1155}, title = {Modification of wheat starch with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures II. Chemical and physical properties.}, keyword = {wheat starch, succinic acid/acetanhydride, azelaic acid/acetanhydride, FT-IR, RS, freeze-thaw stability} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus

Uključenost u ostale bibliografske baze podataka::


  • BIOSIS Previews (Biological Abstracts)
  • CAB Abstracts
  • FSTA: Food Science and Technology Abstracts
  • INSPEC

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