Starch complexing capacity of soy lysophospholipid prepared by enzymic hydolysis
2000
Yamashita, M. (Taiyo Kagaku Co. Ltd., Yokkaichi, Mie (Japan). Central Research Labs.) | Adachi, H. | Tokuriki, N.
The starch complexing capacity of lipids contained in grain seeds was measured for starch complexing indexes or amylose complexing indexes, and the amylose complex of soy lysophospholipids (SLPL-99) prepared from soy phospholipid (SP) by phospholipase A2 was measured with differential scanning calorimetry (DSC), thermogravimetry/differential thermal analysis (TG/DTA), and infrared absorption spectrum (IR). Brabender amylograph behavior of wheat starch with soy lysophospholipids (SLPL-90) prepared by phospholipase A2 was observed. The starch complexing abilities and amylose complexing abilities of SLPL-99, lysophosphatidylcholine oleoyl, lysophosphatidylcholine linoleoyl monooleoyl phosphatidic acid, sodium oleate, sodium elaidate, sodium linoleate, sodium linolenate, glycerol monooleate. and glycerol monolinoleate were found to be similar to the abilities of glycerol monostearate, monostearoyl phosphatidic acid, and sodium stearate. No complexing abilities of starch and amylose with SP, soy phosphatidylcholine (S-PC), hydrogenated phosphatidylcholine (SH-PC) were found. The complex formation abilities between starch or amylose and surfactants of fatty acids was independent of the straight-chain structure and the bend-chain by double bonds in unsaturated fatty acids. The gelatinization temperature and viscosity of wheat starch in amylograph properties increased with increase in soy lysophospholipid content. Results of DSC, TG/DTA, and IR demonstrated that LPL-99 could be in
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