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- W2753137046 abstract "Pasting and thermophysical properties are very important for starch use in food industry. Native starch often does not meet needs for these properties. Therefore, different types of modifications (chemical, physical or enzymatic) are conducted. The aim of this research was modification of wheat starch with mixture of adipic acid and acetanhydride and investigation of the properties of modified starches, important for food industry. Starch was isolated from two Croatian wheat varieties (Golubica and Srpanjka), modified in 4, 6 and 8 % and pasting (pasting temperature, hot and cold paste viscosity) and thermophysical properties (gelatinisation temperature, enthalpy of gelatinisation and retrogradation) were investigated. The results showed that pasting temperature decreased and paste viscosity increased by the modification. Gelatinization temperature wasn’t significantly influenced by modification. Gelatinization enthalpy of Golubica starch increased, while gelatinization enthalpy of Srpanjka starch decreased as degree of modification increased. Retrogradation of starch was significantly influenced (decreased) by modification, where degree of changes depended proportionally on degree of modification." @default.
- W2753137046 created "2017-09-15" @default.
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- W2753137046 date "2010-01-01" @default.
- W2753137046 modified "2023-09-27" @default.
- W2753137046 title "Pasting and thermophysical properties of wheat starch modified with mixture of adipic acid and acetanhydride" @default.
- W2753137046 hasPublicationYear "2010" @default.
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