有哪些信誉好的足球投注网站Application of differential scanning calorimetry to starch gelatinization. III. Effect of sucrose and sodium chloride英文电子书.pdf
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polarizing microscope. The sample containing lipid showed association of lipid molecules is therefore critical with
birefringent granules, which appeared identical to the native regard to blocking of amylose leaching.
starch used in the experiment, thus, there were not even signs 3 Velocity of thermal gelatinization, i.e. how fast the
of partial gelatinization. amylose molecules are leaching out from the starch
Other types of lipids where also examined. A liposomal surfaces.
dispersion of lipids extracted from wheat starch by water- These factors should be taken into account when interactions
saturated butanol gave the same effect as 1-monolaurin between starch and lipids are discussed, such as the effect of
liposomesdiscussedabove.Amicellarsolution (withthe same lipids added as antistaling agent to bread.
concentration) of potassium laurate, however, did not exhibit
thisdrasticinhibitioneffect on starchgelatinization. Thismay Bibliography
be due to a preference of these amphiphilic moleculesto be in
the micellar form compared to the amylose inclusion [l]Lindquist, I . ; Starke 31 (19791, 195.
complex. [2]Acker, L. ;Fette-Seifen-Anstrichmittel 79 (1977), 1 .
The effects of lipids on starch gelatinization reported here are (31 Krog, N . ; Starke 23 (1971), 206.
mainly related to : [4] Lursson, K . ; Chem. Phys. Lipids 14 (1975), 233.
1 Physical state of the lipids. Liposomes give the most
effective distribution of lipid bilayers in relation to the Address of author: Prof. Khre Larsson, Departme
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