Journal
CYTA-JOURNAL OF FOOD
Volume 7, Issue 1, Pages 37-43Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/11358120902850727
Keywords
starch-LPC complex; gelatinization; endogenous lipids
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Thermal and structural properties of native maize starch were measured from solution mixtures with L-alpha-lisophosphatydilcholine (LPC) (16.66%; 13.04%; 9.09%; 4.76%; and 0% w/w of starch), water concentration was of 80% (w/w). Differential Scanning Calorimetry (DSC) and Environment Scanning Electron Microscopy (ESEM) techniques were applied. By using DSC it was not possible to detect formation of the starch-LPC complex in starch without LPC exogenous (0% LPC). Delta H gelatinization varies with respect to LPC concentration; at low concentration levels it was observed to decrease, whereas at high concentration levels of LPC, it increased up to a level above the initial value (0% LPC). This is in agreement with the results obtained by ESEM, since a granular structure was still observed in the starch at 100 degrees C, which was more evident towards a LPC concentration increment.
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