Back to Search Start Over

Influence of Surface Active Compounds on Starch Dispersion in Water. Part II. Short-Term Retrogradation.

Authors :
Galkin, Jevgenij
Galkina, Anna
Kailiuviene, Jurgita
Mazoniene, Edita
Liesiene, Jolanta
Source :
Journal of Dispersion Science & Technology. Jul2015, Vol. 36 Issue 7, p938-950. 13p. 1 Black and White Photograph, 6 Charts, 4 Graphs.
Publication Year :
2015

Abstract

The effect of native lipids and additives of surface active compounds on starch short-term retrogradation and formed gel rheology was investigated. The main aim of the study was to correlate the findings of pasting analysis with the phenomena observed during starch retrogradation and gel formation as affected by the surface active compounds. Three commercially most important starches (potato, maize, and wheat) were tested; sodium dodecyl sulfate, oleate, and benzalkonium chloride were employed as the additives. The study revealed that the rheology of retrograded starch pastes mainly depended on the size of granule residues, amounts of amylose available for gel matrix formation, and a surfactant ability to form inclusion complexes with amylose. The latter factor was evidenced by overlapping of the inclusion complex formation temperatures with the stage of a rapid increase inG′ module of starch gels on cooling. Also the competition of native and added surfactants for the complex formation with amylose was evidenced by shifts in the temperature of complex formation. Starch dispersion in water could be regulated through the control of all three factors by adding a proper surfactant to dispersion of starch, depending on its botanical origin. [ABSTRACT FROM PUBLISHER]

Details

Language :
English
ISSN :
01932691
Volume :
36
Issue :
7
Database :
Academic Search Index
Journal :
Journal of Dispersion Science & Technology
Publication Type :
Academic Journal
Accession number :
101423119
Full Text :
https://doi.org/10.1080/01932691.2014.942316