Abstract
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.
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