Abstract
AbstractThermal and rheological properties of starches from two different wheat varieties were examined in relation to differences in surface distribution of lipids in the starch granules. The lipids present on the outside of the granules were extracted by isopropanol and the lipids in the amylose lipid complexes were extracted by water‐saturated butanol. These amylose lipid complexes influence both the thermal properties of the starch, measured by differential scanning calorimetry, and the viscosity of the starch. The starch with the greatest amount of lipids extractable by water‐saturated butanol began to gelatinize at a higher temperature and the gelatinization enthalpy was lower. Furthermore the viscosity began to increase at a higher temperature and the maximum viscosity was achieved at a higher temperature for this starch.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.