GELATION OF LOW CONCENTRATION STARCH SYSTEMS INDUCED BY STARCH EMULSIFIER COMPLEXATION

被引：28

作者：

CONDEPETIT, B

ESCHER, F

机构：

[1] Department of Food Science, Swiss Federal Institute of Technology, Zürich

来源：

FOOD HYDROCOLLOIDS | 1992年 / 6卷 / 02期

关键词：

D O I：

10.1016/S0268-005X(09)80361-5

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Starch-emulsifier interactions were studied in low concentration model starch dispersions prepared with glycerol monostearate (GMS) or lecithin (LEC). The degree of complex formation was determined by measuring the iodine binding capacity of starch; the rheological properties were investigated with dynamic and steady shear measurements. GMS formed insoluble starch inclusion complexes inducing starch gelation in 2% starch dispersions, provided that enough amylose was solubilized and swollen starch granules were present. LEC did not form complexes and failed to induce starch gelation.

引用

页码：223 / 229

页数：7

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