Starch Complexing by Enzymatically Prepared 2‐Monoglycerides Compared to Effects by 1‐lsomers

In order to evaluate whether there are differences with regard to functionality in starch gel modification between 1‐and 2‐monoglycerides, the gelatinisation of potato starch in the presence of monolaurin, monopalmitin and monoolein has been examined. When the temperature was increased by 1°C/min from 20°C to 80°C there was a significant difference in gel volume between samples containing 1‐monolaurin and 2‐monolaurin, showing that the enzymatically prepared 2‐isomers are more effective in the starch complexing reaction. The surface activity as evident from equilibrium spreading pressures also showed clear differences between these isomers. The gelatinisation of starch in the presence of monopalmitin and monoolein did not show a corresponding difference between the two isomers.