Formation of amylose-lipid complexes and effects of temperature treatment. Part 1: Monoglycerides.

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Abstract

The formation of amylose-lipid complexes of form I (amorphous structure) and form II (crystalline structure) during heating was studied by differential scanning calorimetry (DSC) for a range of monoglycerides and for monoglyceride mixtures. The temperature treatment applied to amylose-monoglyceride-mixtures were either the first scan in DSC (10 °C/min, 15-144 °C) or a prolonged heat treatment where the samples were kept at 100 °C for 24 h before being analysed in DSC. The temperature treatment influenced which type of complex was formed, and how much, whereas the thermal stability (as judged from the transition peak temperature) was only marginally influenced. It is shown in this study that all the investigated monoglycerides were able to give complex form I as well as complex form II, although the conditions for the formation differed between the monoglycerides. It was found that a simple DSC-scan was enough for formation of complex form II for the shortest monoglycerides (glycerol monocaprin, glycerol monolaurin and glycerol monomyristin), whereas in case of the longer monoglycerides and monoglyceride mixtures the prolonged heat treatment was required for formation of complex form II. Moreover, the monoglyceride mixtures gave only form II at conditions where the individual components in the mixtures gave both form I and form II.

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  • Food Engineering
Original languageEnglish
Pages (from-to)61-71
Number of pages11
JournalStärke
Volume55
Issue number2
Publication statusPublished - 2003
Publication categoryResearch
Peer-reviewedYes