Abstract
AbstractThe gelatinization properties of potato starch were modified by coating the surface of the starch granules with lipids by an aqueous dispersion of monoglyceride or an ethanol monoglyceride solution. The volumes of gels were smaller than those of the untreated starch. In the polarizing microscope it was observed that decreased disruption of starch granules in connection with gelatinization occurs with increasing amount of lipids present on the surface. The gelatinization enthalpy and the gelatinization temperature at a low water content measured by DSC (Differential Scanning Calorimetry) were not influenced by the lipid coating. A third endothermic transition, however, was observed for the lipid‐coated starch. Freeze‐drying, used in the preparation of the lipid‐coated starch, was found to lower the gelatinization enthalpy as well as the gelatinization temperature.
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