SELECTIVITY AND THERMAL-PROPERTIES OF VARIOUS STARCHES INCORPORATING FREE FATTY-ACIDS

被引：17

作者：

AKUZAWA, S

SAWAYAMA, S

KAWABATA, A

机构：

[1] Department of Nutrition, Faculty of Agriculture, Tokyo University of Agriculture, Tokyo 156, 1-1-1 Sakuragaoka, Setagaya-ku

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1995年 / 59卷 / 09期

关键词：

D O I：

10.1271/bbb.59.1605

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The effects of free fatty acids on the selectivity and thermal properties of starch samples incorporating free fatty acids were examined by DSC, An analysis of the free fatty acid values incorporated into cassava starch and potato starch shows that myristic acid was the highest and linoleic acid was the lowest, while the free fatty acid values of corn starch were significantly higher than those of the other starches, DSC measurements on corn starch show an initial peak and another peak in a higher-temperature region, this second peak differing according to the incorporated free fatty acid, It is thus considered that the state of the complex of each free fatty acid with amylose might be better understood by observing the respective DSC characteristics.

引用

页码：1605 / 1608

页数：4

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