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Pregled bibliografske jedinice broj: 589449

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

Šubarić, Drago; Ačkar, Đurđica; Babić, Jurislav; Sakač, Nikola; Jozinović, Antun
Modification of wheat starch with succinic acid/acetic anhydride and azelaic acid/acetic anhydride mixtures I. Thermophysical and pasting properties. // Journal of food science and technology, 51 (2014), 10; 2616-2623 doi:10.1007/s13197-012-0790-0 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 589449 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

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

Autori
Šubarić, Drago ; Ačkar, Đurđica ; Babić, Jurislav ; Sakač, Nikola ; Jozinović, Antun

Izvornik
Journal of food science and technology (0022-1155) 51 (2014), 10; 2616-2623

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

Ključne riječi
wheat starch ; succinic acid ; azelaic acid ; acetic anhydride ; thermophysical properties ; pasting properties

Sažetak
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.

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,
Sveučilište u Osijeku - Odjel za kemiju

Profili:

Avatar Url Nikola Sakač (autor)

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:

Šubarić, Drago; Ačkar, Đurđica; Babić, Jurislav; Sakač, Nikola; Jozinović, Antun
Modification of wheat starch with succinic acid/acetic anhydride and azelaic acid/acetic anhydride mixtures I. Thermophysical and pasting properties. // Journal of food science and technology, 51 (2014), 10; 2616-2623 doi:10.1007/s13197-012-0790-0 (međunarodna recenzija, članak, znanstveni)
Šubarić, D., Ačkar, Đ., Babić, J., Sakač, N. & Jozinović, A. (2014) Modification of wheat starch with succinic acid/acetic anhydride and azelaic acid/acetic anhydride mixtures I. Thermophysical and pasting properties.. Journal of food science and technology, 51 (10), 2616-2623 doi:10.1007/s13197-012-0790-0.
@article{article, author = {\v{S}ubari\'{c}, Drago and A\v{c}kar, \DJur\djica and Babi\'{c}, Jurislav and Saka\v{c}, Nikola and Jozinovi\'{c}, Antun}, year = {2014}, pages = {2616-2623}, DOI = {10.1007/s13197-012-0790-0}, keywords = {wheat starch, succinic acid, azelaic acid, acetic anhydride, thermophysical properties, pasting properties}, journal = {Journal of food science and technology}, doi = {10.1007/s13197-012-0790-0}, volume = {51}, number = {10}, issn = {0022-1155}, title = {Modification of wheat starch with succinic acid/acetic anhydride and azelaic acid/acetic anhydride mixtures I. Thermophysical and pasting properties.}, keyword = {wheat starch, succinic acid, azelaic acid, acetic anhydride, thermophysical properties, pasting properties} }
@article{article, author = {\v{S}ubari\'{c}, Drago and A\v{c}kar, \DJur\djica and Babi\'{c}, Jurislav and Saka\v{c}, Nikola and Jozinovi\'{c}, Antun}, year = {2014}, pages = {2616-2623}, DOI = {10.1007/s13197-012-0790-0}, keywords = {wheat starch, succinic acid, azelaic acid, acetic anhydride, thermophysical properties, pasting properties}, journal = {Journal of food science and technology}, doi = {10.1007/s13197-012-0790-0}, volume = {51}, number = {10}, issn = {0022-1155}, title = {Modification of wheat starch with succinic acid/acetic anhydride and azelaic acid/acetic anhydride mixtures I. Thermophysical and pasting properties.}, keyword = {wheat starch, succinic acid, azelaic acid, acetic anhydride, thermophysical properties, pasting properties} }

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

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