Selectivity and Thermal Properties of Various Starches Incorporating Free Fatty Acids.

• Akuzawa Sayuri

• Sawayama Shigeru

• Kawabata Akiko

Abstract

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.

Journal

• Bioscience, Biotechnology, and Biochemistry

  Bioscience, Biotechnology, and Biochemistry 59 (9), 1605-1608, 1995

  Japan Society for Bioscience, Biotechnology, and Agrochemistry

Keywords

• Organic Chemistry
• Molecular Biology
• Applied Microbiology and Biotechnology
• General Medicine
• Biochemistry
• Analytical Chemistry
• Biotechnology

Details

• CRID: 1390282681446599040
• NII Article ID: 110002677711
• NII Book ID: AA10824164
• DOI: 10.1271/bbb.59.1605
• ISSN: 13476947
• ISSN: 09168451
• Web Site: http://www.tandfonline.com/doi/pdf/10.1271/bbb.59.1605
• Text Lang: en
• Data Source:
  • JaLC
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed