TY  - JOUR
AU  - Hadnadjev, Miroslav
AU  - Dapcević-Hadnadev, Tamara
AU  - Pajić-Lijaković, Ivana
AU  - Mastilović, Jasna
AU  - Bugarski, Branko
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4080
AB  - The influence of waxy maize OSA starches on the retrogradation kinetics of wheat starch pastes is investigated using dynamic oscillatory rheological and differential scanning calorimetry (DSC) measurements. Total starch concentration for the rheological experiments is 4% (w/w) and wheat starch/OSA starch ratios are 100/0, 90/10, and 80/20. A modified fractional Kelvin-Voigt model is proposed to interpret system behavior under low oscillatory shear conditions and get deeper insight into its structural changes during storage. The results indicate that structural ordering of the systems composed of wheat starch and a) non-physically modified (OSA-ST); b) pregelatinized (Pregel OSA-ST); and c) hydrolyzed/spray dried (Hydrol OSA-ST) starches is governed by different molecular mechanisms. OSA-ST retarded short-term aging (7 days) of wheat starch gel due to amylose dilution with partially disrupted OSA-ST granules as well as the steric effect of OS groups. However, enthalpies of wheat starch/OSA-ST mixtures stored for 14 days were similar to that of wheat starch alone. On the contrary, both the rheological and DSC results suggest that mixtures containing Pregel OSA-ST and Hydrol OSA-ST retrograde slower than wheat starch gel during short and long storage. The model systems investigated in this study may represent a useful tool to understand the functionality of OSA starches as anti-staling additives in breadmaking.
PB  - Wiley-VCH Verlag Gmbh, Weinheim
T2  - Starch-Starke
T1  - Molecular and Supra-Molecular Structural Ordering of Wheat Starch-OSA Modified Waxy Maize Starch Mixtures During Storage
IS  - 9-10
VL  - 71
DO  - 10.1002/star.201800225
ER  - 

@article{
author = "Hadnadjev, Miroslav and Dapcević-Hadnadev, Tamara and Pajić-Lijaković, Ivana and Mastilović, Jasna and Bugarski, Branko",
year = "2019",
abstract = "The influence of waxy maize OSA starches on the retrogradation kinetics of wheat starch pastes is investigated using dynamic oscillatory rheological and differential scanning calorimetry (DSC) measurements. Total starch concentration for the rheological experiments is 4% (w/w) and wheat starch/OSA starch ratios are 100/0, 90/10, and 80/20. A modified fractional Kelvin-Voigt model is proposed to interpret system behavior under low oscillatory shear conditions and get deeper insight into its structural changes during storage. The results indicate that structural ordering of the systems composed of wheat starch and a) non-physically modified (OSA-ST); b) pregelatinized (Pregel OSA-ST); and c) hydrolyzed/spray dried (Hydrol OSA-ST) starches is governed by different molecular mechanisms. OSA-ST retarded short-term aging (7 days) of wheat starch gel due to amylose dilution with partially disrupted OSA-ST granules as well as the steric effect of OS groups. However, enthalpies of wheat starch/OSA-ST mixtures stored for 14 days were similar to that of wheat starch alone. On the contrary, both the rheological and DSC results suggest that mixtures containing Pregel OSA-ST and Hydrol OSA-ST retrograde slower than wheat starch gel during short and long storage. The model systems investigated in this study may represent a useful tool to understand the functionality of OSA starches as anti-staling additives in breadmaking.",
publisher = "Wiley-VCH Verlag Gmbh, Weinheim",
journal = "Starch-Starke",
title = "Molecular and Supra-Molecular Structural Ordering of Wheat Starch-OSA Modified Waxy Maize Starch Mixtures During Storage",
number = "9-10",
volume = "71",
doi = "10.1002/star.201800225"
}

Hadnadjev, M., Dapcević-Hadnadev, T., Pajić-Lijaković, I., Mastilović, J.,& Bugarski, B.. (2019). Molecular and Supra-Molecular Structural Ordering of Wheat Starch-OSA Modified Waxy Maize Starch Mixtures During Storage. in Starch-Starke
Wiley-VCH Verlag Gmbh, Weinheim., 71(9-10).
https://doi.org/10.1002/star.201800225

Hadnadjev M, Dapcević-Hadnadev T, Pajić-Lijaković I, Mastilović J, Bugarski B. Molecular and Supra-Molecular Structural Ordering of Wheat Starch-OSA Modified Waxy Maize Starch Mixtures During Storage. in Starch-Starke. 2019;71(9-10).
doi:10.1002/star.201800225 .

Hadnadjev, Miroslav, Dapcević-Hadnadev, Tamara, Pajić-Lijaković, Ivana, Mastilović, Jasna, Bugarski, Branko, "Molecular and Supra-Molecular Structural Ordering of Wheat Starch-OSA Modified Waxy Maize Starch Mixtures During Storage" in Starch-Starke, 71, no. 9-10 (2019),
https://doi.org/10.1002/star.201800225 . .

TY  - JOUR
AU  - Dapcević-Hadnadev, Tamara
AU  - Pajić-Lijaković, Ivana
AU  - Hadnadjev, Miroslav
AU  - Mastilović, Jasna
AU  - Torbica, Aleksandra
AU  - Bugarski, Branko
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2409
AB  - Experimental and theoretical influence of addition of various amounts of three types starch sodium octenyl succinate (OSA) granules (0-20%): (a) non-physically modified, (b) pregelatinized and
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Hydrocolloids
T1  - Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems
EP  - 383
IS  - 2
SP  - 376
VL  - 33
DO  - 10.1016/j.foodhyd.2013.04.008
ER  - 

@article{
author = "Dapcević-Hadnadev, Tamara and Pajić-Lijaković, Ivana and Hadnadjev, Miroslav and Mastilović, Jasna and Torbica, Aleksandra and Bugarski, Branko",
year = "2013",
abstract = "Experimental and theoretical influence of addition of various amounts of three types starch sodium octenyl succinate (OSA) granules (0-20%): (a) non-physically modified, (b) pregelatinized and",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Hydrocolloids",
title = "Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems",
pages = "383-376",
number = "2",
volume = "33",
doi = "10.1016/j.foodhyd.2013.04.008"
}

Dapcević-Hadnadev, T., Pajić-Lijaković, I., Hadnadjev, M., Mastilović, J., Torbica, A.,& Bugarski, B.. (2013). Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems. in Food Hydrocolloids
Elsevier Sci Ltd, Oxford., 33(2), 376-383.
https://doi.org/10.1016/j.foodhyd.2013.04.008

Dapcević-Hadnadev T, Pajić-Lijaković I, Hadnadjev M, Mastilović J, Torbica A, Bugarski B. Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems. in Food Hydrocolloids. 2013;33(2):376-383.
doi:10.1016/j.foodhyd.2013.04.008 .

Dapcević-Hadnadev, Tamara, Pajić-Lijaković, Ivana, Hadnadjev, Miroslav, Mastilović, Jasna, Torbica, Aleksandra, Bugarski, Branko, "Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems" in Food Hydrocolloids, 33, no. 2 (2013):376-383,
https://doi.org/10.1016/j.foodhyd.2013.04.008 . .