EFFECTS OF AN ADDED INCLUSION-AMYLOSE COMPLEX ON THE RETROGRADATION OF SOME STARCHES AND AMYLOPECTIN

被引：43

作者：

GUDMUNDSSON, M

机构：

[1] Department of Food Technology, University of Lund, S-221 00 Lund

来源：

CARBOHYDRATE POLYMERS | 1992年 / 17卷 / 04期

关键词：

D O I：

10.1016/0144-8617(92)90173-N

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of added cetyltrimethylammonium bromide (CTAB)-amylose complex on retrogradation of some starches (waxy-maize, maize, and potato starch) and on amylopectin from potato have been studied by differential scanning calorimetry (DSC). The starches and amylopectin samples with added CTAB-amylose complex received four different heat treatments prior to storage and DSC measurements that either melted the complex or left the complex intact. The calorimetry measurements showed that intact CTAB-amylose complex had much less effect on decreasing the retrogradation of the starches and the amylopectin than samples with melted complex prior to measurements. This is discussed in relation to possible complex formation of amylopectin and lipids and the effects of adding uncomplexed lipids on the retrogradation of waxy starches and amylopectin.

引用

页码：299 / 304

页数：6

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