Starch Modification by Organic Acids and Their Derivatives: A Review

被引：145

作者：

Ackar, Durdica ^{[1
]}

Babic, Jurislav ^{[1
]}

Jozinovic, Antun ^{[1
]}

Milicevic, Borislav ^{[1
]}

Jokic, Stela ^{[1
]}

Milicevic, Radoslav ^{[2
]}

Rajic, Marija ^{[1
]}

Subaric, Drago ^{[1
]}

机构：

[1] Josip Juraj Strossmayer Univ Osijek, Dept Food Technol, Fac Food Technol, Osijek 31000, Croatia

[2] Univ Tuzla, Fac Technol Tuzla, Tuzla 75000, Bosnia & Herceg

来源：

MOLECULES | 2015年 / 20卷 / 10期

关键词：

starch; acetic anhydride; succinic anhydride; OSA; fatty acids; dicarboxylic acids; OCTENYL SUCCINIC ESTERS; PHYSICOCHEMICAL PROPERTIES; RETROGRADATION PROPERTIES; RHEOLOGICAL PROPERTIES; PASTING PROPERTIES; GRANULAR STARCH; CASSAVA STARCH; CORN; ACETYLATION; ANHYDRIDE;

D O I：

10.3390/molecules201019554

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

070307 [化学生物学]; 071010 [生物化学与分子生物学];

摘要：

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.

引用

页码：19554 / 19570

页数：17

共 79 条

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