Starch Modification by Organic Acids and Their Derivatives: A Review
Starch has been an inexhaustible subject of research for many decades. It is an inexpensive, readily-available material with extensive application in the food and processing industry. Researchers are continually trying to improve its properties by different modification procedures and expand its app...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2015-10-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | http://www.mdpi.com/1420-3049/20/10/19554 |
| _version_ | 1819242586556071936 |
|---|---|
| author | Đurđica Ačkar Jurislav Babić Antun Jozinović Borislav Miličević Stela Jokić Radoslav Miličević Marija Rajič Drago Šubarić |
| author_facet | Đurđica Ačkar Jurislav Babić Antun Jozinović Borislav Miličević Stela Jokić Radoslav Miličević Marija Rajič Drago Šubarić |
| author_sort | Đurđica Ačkar |
| collection | DOAJ |
| description | Starch has been an inexhaustible subject of research for many decades. It is an inexpensive, readily-available material with extensive application in the food and processing industry. Researchers are continually trying to improve its properties by different modification procedures and expand its application. What is mostly applied in this view are their chemical modifications, among which organic acids have recently drawn the greatest attention, particularly with respect to the application of starch in the food industry. Namely, organic acids naturally occur in many edible plants and many of them are generally recognized as safe (GRAS), which make them ideal modification agents for starch intended for the food industry. The aim of this review is to give a short literature overview of the progress made in the research of starch esterification, etherification, cross-linking, and dual modification with organic acids and their derivatives. |
| first_indexed | 2024-12-23T14:42:10Z |
| format | Article |
| id | doaj.art-6ab9879154684e1a8d300f474932e375 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-23T14:42:10Z |
| publishDate | 2015-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-6ab9879154684e1a8d300f474932e3752022-12-21T17:43:10ZengMDPI AGMolecules1420-30492015-10-012010195541957010.3390/molecules201019554molecules201019554Starch Modification by Organic Acids and Their Derivatives: A ReviewĐurđica Ačkar0Jurislav Babić1Antun Jozinović2Borislav Miličević3Stela Jokić4Radoslav Miličević5Marija Rajič6Drago Šubarić7Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, CroatiaDepartment of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, CroatiaDepartment of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, CroatiaDepartment of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, CroatiaDepartment of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, CroatiaFaculty of Technology Tuzla, University of Tuzla, Univerzitetska 8, Tuzla 75000, Bosnia and HerzegovinaDepartment of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, CroatiaDepartment of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, CroatiaStarch has been an inexhaustible subject of research for many decades. It is an inexpensive, readily-available material with extensive application in the food and processing industry. Researchers are continually trying to improve its properties by different modification procedures and expand its application. What is mostly applied in this view are their chemical modifications, among which organic acids have recently drawn the greatest attention, particularly with respect to the application of starch in the food industry. Namely, organic acids naturally occur in many edible plants and many of them are generally recognized as safe (GRAS), which make them ideal modification agents for starch intended for the food industry. The aim of this review is to give a short literature overview of the progress made in the research of starch esterification, etherification, cross-linking, and dual modification with organic acids and their derivatives.http://www.mdpi.com/1420-3049/20/10/19554starchacetic anhydridesuccinic anhydrideOSAfatty acidsdicarboxylic acids |
| spellingShingle | Đurđica Ačkar Jurislav Babić Antun Jozinović Borislav Miličević Stela Jokić Radoslav Miličević Marija Rajič Drago Šubarić Starch Modification by Organic Acids and Their Derivatives: A Review Molecules starch acetic anhydride succinic anhydride OSA fatty acids dicarboxylic acids |
| title | Starch Modification by Organic Acids and Their Derivatives: A Review |
| title_full | Starch Modification by Organic Acids and Their Derivatives: A Review |
| title_fullStr | Starch Modification by Organic Acids and Their Derivatives: A Review |
| title_full_unstemmed | Starch Modification by Organic Acids and Their Derivatives: A Review |
| title_short | Starch Modification by Organic Acids and Their Derivatives: A Review |
| title_sort | starch modification by organic acids and their derivatives a review |
| topic | starch acetic anhydride succinic anhydride OSA fatty acids dicarboxylic acids |
| url | http://www.mdpi.com/1420-3049/20/10/19554 |
| work_keys_str_mv | AT đurđicaackar starchmodificationbyorganicacidsandtheirderivativesareview AT jurislavbabic starchmodificationbyorganicacidsandtheirderivativesareview AT antunjozinovic starchmodificationbyorganicacidsandtheirderivativesareview AT borislavmilicevic starchmodificationbyorganicacidsandtheirderivativesareview AT stelajokic starchmodificationbyorganicacidsandtheirderivativesareview AT radoslavmilicevic starchmodificationbyorganicacidsandtheirderivativesareview AT marijarajic starchmodificationbyorganicacidsandtheirderivativesareview AT dragosubaric starchmodificationbyorganicacidsandtheirderivativesareview |