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Molecules 2015, 20(10), 19554-19570;

Starch Modification by Organic Acids and Their Derivatives: A Review

Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia
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 Chemistry)
Full-Text   |   PDF [936 KB, uploaded 27 October 2015]   |  


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

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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.

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