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Differences in amyl...
Differences in amylose aggregation and starch gel formation with emulsifiers
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Richardson, G. (författare)
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- Kidman, Siw (författare)
- RISE,SIK – Institutet för livsmedel och bioteknik
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- Langton, Maud (författare)
- RISE,SIK – Institutet för livsmedel och bioteknik
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- Hermansson, Ann-Marie (författare)
- RISE,SIK – Institutet för livsmedel och bioteknik
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(creator_code:org_t)
- Elsevier BV, 2004
- 2004
- Engelska.
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Ingår i: Carbohydrate Polymers. - : Elsevier BV. - 0144-8617 .- 1879-1344. ; 58:1, s. 7-13
- Relaterad länk:
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http://www.scopus.co...
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https://urn.kb.se/re...
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https://doi.org/10.1...
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Abstract
Ämnesord
Stäng
- The effects of different kinds of emulsifiers, polyglycerol ester and glycerol monostearate, and the surface-active lignosulfonate, on network formation and aggregation of amylose and starch in gels were studied. Pastes with emulsifier and 5% amylose or different starches were heated to between 90 and 150°C, cooled and studied by means of transmission electron microscopy. The fine-stranded amylose network aggregated into thicker strands when emulsifiers were added. At high emulsifier concentrations, spherical aggregates without internal structure formed, and the network disappeared. In wheat starch gels, a lower concentration of emulsifier was needed for amylose aggregation than in pure amylose gels. At high temperatures (> 140°C), aggregation was more ordered, and long, needle-like threads or brush-like aggregates were achieved. The amylose aggregated similarly with the complexing emulsifiers used in this work as with the non-complexing surfactant, which showed that amylose-lipid complex formation was not the primary explanation for aggregation. © 2004 Elsevier Ltd. All rights reserved.
Ämnesord
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Nyckelord
- Food Engineering
- Livsmedelsteknik
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
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