Effects of malic acid and citric acid on the functional properties of native and cross-linked wheat starches

Mahsa Majzoobi, Paniz Beparva, Asgar Farahnaky, Fojan Badii

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

The functional properties of native and modified starches are affected by other food components such as organic acids. The objective of this study was to determine the effects of citric and malic acids as two common organic acids in foods on some properties of native and cross-linked wheat starches. Acids (150mg/kg starch basis) were added to a starch suspension (40%w/w) and held for 30min at 25 degrees C, neutralized, washed, dried, and sieved. Scanning electron microscopy showed that both acids caused some spots on the surface of the granules. The acids reduced intrinsic viscosity and water absorption, while increased water solubility of the samples. Determination of the thermal properties showed that malic acid significantly reduced the gelatinization temperature and enthalpy of gelatinization while citric acid had no significant effect on these parameters. Both acids decreased hardness, adhesiveness, elasticity, and cohesiveness of the starch gels. In general, malic acid was more effective than citric acid on the functional properties of both starches. Native wheat starch was more sensitive to these acids than the cross-linked starches.
Original languageEnglish
Pages (from-to)491-495
Number of pages5
JournalStarch/Staerke
Volume66
Issue number5-6
Early online dateNov 2013
DOIs
Publication statusPublished - May 2014

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wheat starch
malic acid
Citric Acid
citric acid
Starch
Triticum
functional properties
starch
acids
Acids
organic acids and salts
Organic acids
modified starch
starch gels
water solubility
thermal properties
enthalpy
gelatinization
elasticity (mechanics)
cohesion

Cite this

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title = "Effects of malic acid and citric acid on the functional properties of native and cross-linked wheat starches",
abstract = "The functional properties of native and modified starches are affected by other food components such as organic acids. The objective of this study was to determine the effects of citric and malic acids as two common organic acids in foods on some properties of native and cross-linked wheat starches. Acids (150mg/kg starch basis) were added to a starch suspension (40{\%}w/w) and held for 30min at 25 degrees C, neutralized, washed, dried, and sieved. Scanning electron microscopy showed that both acids caused some spots on the surface of the granules. The acids reduced intrinsic viscosity and water absorption, while increased water solubility of the samples. Determination of the thermal properties showed that malic acid significantly reduced the gelatinization temperature and enthalpy of gelatinization while citric acid had no significant effect on these parameters. Both acids decreased hardness, adhesiveness, elasticity, and cohesiveness of the starch gels. In general, malic acid was more effective than citric acid on the functional properties of both starches. Native wheat starch was more sensitive to these acids than the cross-linked starches.",
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Effects of malic acid and citric acid on the functional properties of native and cross-linked wheat starches. / Majzoobi, Mahsa; Beparva, Paniz; Farahnaky, Asgar; Badii, Fojan.

In: Starch/Staerke, Vol. 66, No. 5-6, 05.2014, p. 491-495.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Effects of malic acid and citric acid on the functional properties of native and cross-linked wheat starches

AU - Majzoobi, Mahsa

AU - Beparva, Paniz

AU - Farahnaky, Asgar

AU - Badii, Fojan

PY - 2014/5

Y1 - 2014/5

N2 - The functional properties of native and modified starches are affected by other food components such as organic acids. The objective of this study was to determine the effects of citric and malic acids as two common organic acids in foods on some properties of native and cross-linked wheat starches. Acids (150mg/kg starch basis) were added to a starch suspension (40%w/w) and held for 30min at 25 degrees C, neutralized, washed, dried, and sieved. Scanning electron microscopy showed that both acids caused some spots on the surface of the granules. The acids reduced intrinsic viscosity and water absorption, while increased water solubility of the samples. Determination of the thermal properties showed that malic acid significantly reduced the gelatinization temperature and enthalpy of gelatinization while citric acid had no significant effect on these parameters. Both acids decreased hardness, adhesiveness, elasticity, and cohesiveness of the starch gels. In general, malic acid was more effective than citric acid on the functional properties of both starches. Native wheat starch was more sensitive to these acids than the cross-linked starches.

AB - The functional properties of native and modified starches are affected by other food components such as organic acids. The objective of this study was to determine the effects of citric and malic acids as two common organic acids in foods on some properties of native and cross-linked wheat starches. Acids (150mg/kg starch basis) were added to a starch suspension (40%w/w) and held for 30min at 25 degrees C, neutralized, washed, dried, and sieved. Scanning electron microscopy showed that both acids caused some spots on the surface of the granules. The acids reduced intrinsic viscosity and water absorption, while increased water solubility of the samples. Determination of the thermal properties showed that malic acid significantly reduced the gelatinization temperature and enthalpy of gelatinization while citric acid had no significant effect on these parameters. Both acids decreased hardness, adhesiveness, elasticity, and cohesiveness of the starch gels. In general, malic acid was more effective than citric acid on the functional properties of both starches. Native wheat starch was more sensitive to these acids than the cross-linked starches.

KW - Citric acid

KW - Cross-linked starch

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