Next Article in Journal
Multivariate Quantification of the Solid State Phase Composition of Co-Amorphous Naproxen-Indomethacin
Previous Article in Journal
Unique Reactivity of Transition Metal Atoms Embedded in Graphene to CO, NO, O2 and O Adsorption: A First-Principles Investigation
Article Menu

Export Article

Open AccessReview
Molecules 2015, 20(10), 19554-19570; doi:10.3390/molecules201019554

Starch Modification by Organic Acids and Their Derivatives: A Review

1
Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia
2
Faculty of Technology Tuzla, University of Tuzla, Univerzitetska 8, Tuzla 75000, Bosnia and Herzegovina
These authors contributed equally to this work.
*
Author to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Received: 23 August 2015 / Revised: 14 October 2015 / Accepted: 15 October 2015 / Published: 27 October 2015
(This article belongs to the Section Natural Products)
View Full-Text   |   Download PDF [936 KB, uploaded 27 October 2015]   |  

Abstract

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. View Full-Text
Keywords: starch; acetic anhydride; succinic anhydride; OSA; fatty acids; dicarboxylic acids starch; acetic anhydride; succinic anhydride; OSA; fatty acids; dicarboxylic acids
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Ačkar, Đ.; Babić, J.; Jozinović, A.; Miličević, B.; Jokić, S.; Miličević, R.; Rajič, M.; Šubarić, D. Starch Modification by Organic Acids and Their Derivatives: A Review. Molecules 2015, 20, 19554-19570.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]

Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top