Starch complexing capacities of polyhydric alcohol esters of unsaturated fatty acids
2000
Yamasita, M. (Taiyo Kagaku Co. Ltd., Yokkaichi, Mie (Japan)) | Adachi, H. | Nakamura, T. | Tokuriki, N.
Amylose complexing indexes of nine surfactants; glycerol monostearate (MG-C 18 : 0), glycerol monooleate (MG-C 18 : 1), glycerol monolinoleate (MG-C 18 : 2), diglycerol monostearate (DG-C 18 : 0). diglycerol monooleate (DG-C 18 : 1), diglycerol monolinoleate (DG-C 18 : 2), triglycerol monostearate (TG-C 18 : 0), triglycerol monooleate (TG-C 18 : 1), and triglycerol monolinoleate (TG-C 18 : 2), were measured. And also, starch (potato and wheat) complexing indexes of those surfactants were measured. Surfactants were dispersed in three ways; stirring dispersion, homogenizing dispersion and methanol dissolution. Properties of amylose complexes of MG-C 18 : 0 and MG-C 18 : 1 were measured by differential scanning calorimetry (DSC), thermogravimetry/differential thermal analysis (TG/DTA) and infrared absorption spectrum (IR). Amylose complexing indexes (ACI) of DG-C 18 : 1, DG-C 18 : 2, TG-C 18 : 1 and TG-C 18 : 2 are nearly same. ACI of MG-C 18 : 1 and MG-C 18 : 2 depends greatly on the dispersion methods, and relates to their micelle forming properties in solution. Results of DSC. TG/DTA and IR suggest that MG-C 18 : 0 and MG-C 18 : 1 are included in the helix of amylose
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