Interactions between amylopectin and lipid additives during retrogradation in a model system
抄録
<jats:title>Abstract</jats:title><jats:p>The retrogradation of waxy maize starch in the presence of surfactants and emulsifiers was measured by differential scanning calorimetry. It was found that a surfactant (cetyltrimethylammonium bromide) and unsaturated monoglycerides reduced retrogradation, whereas lecithin and a soya bean oil influenced the retrogradation to a lesser extent. The effects were greater after 1 day of storage than after 7 days, and the influence of the surfactant was greater at +25<jats:sup>o</jats:sup>C than at +7<jats:sup>o</jats:sup>C. Different storage temperatures led to crystallised forms of amylopectin with different melting temperatures. Further, an amylopectin sample was affected by the presence of a surfactant in a way similar to the waxy maize starch.</jats:p>
収録刊行物
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- Journal of the Science of Food and Agriculture
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Journal of the Science of Food and Agriculture 44 (4), 353-361, 1988-01
Wiley
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詳細情報 詳細情報について
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- CRID
- 1361981470400201856
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- NII論文ID
- 30007116439
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- ISSN
- 10970010
- 00225142
- http://id.crossref.org/issn/00225142
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- データソース種別
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- Crossref
- CiNii Articles