Starch Modification by Organic Acids and Their Derivatives: A Review

Molecules

Đurđica Ačkar²  Jurislav Babić²  Antun Jozinović²  Borislav Miliპvić²  Stela Jokić²  Radoslav Miliპvić¹  Marija Rajič²  Drago Šubarić² 

[1] Faculty of Technology Tuzla, University of Tuzla, Univerzitetska 8, Tuzla 75000, Bosnia and Herzegovina; E-Mail:;Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia; E-Mails:

关键词: starch;    acetic anhydride;    succinic anhydride;    OSA;    fatty acids;    dicarboxylic acids;   

DOI  :  10.3390/molecules201019554

来源: mdpi

【 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.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.