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  • Millqvist, A.Lund University (author)

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

  • Article/chapterEnglish1994

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  • Wiley,1994
  • 2 s.

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  • LIBRIS-ID:oai:lup.lub.lu.se:54348dc4-a418-4256-aae8-2637ca33e340
  • https://lup.lub.lu.se/record/54348dc4-a418-4256-aae8-2637ca33e340URI
  • https://doi.org/10.1002/star.19940460907DOI

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  • Language:English
  • Summary in:English

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  • Subject category:art swepub-publicationtype
  • Subject category:ref swepub-contenttype

Notes

  • 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.

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  • Adlercreutz, P.Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Bioteknik,Centrum för tillämpade biovetenskaper,Kemiska institutionen,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH,Biotechnology,Center for Applied Life Sciences,Department of Chemistry,Faculty of Engineering, LTH(Swepub:lu)biot-pad (author)
  • Mattiasson, B.Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Bioteknik,Centrum för tillämpade biovetenskaper,Kemiska institutionen,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH,Biotechnology,Center for Applied Life Sciences,Department of Chemistry,Faculty of Engineering, LTH(Swepub:lu)biot-bma (author)
  • Miezis, Y.Lund University (author)
  • Larsson, K.Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Bioteknik,Centrum för tillämpade biovetenskaper,Kemiska institutionen,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH,Biotechnology,Center for Applied Life Sciences,Department of Chemistry,Faculty of Engineering, LTH(Swepub:lu)extLU-270 (author)
  • Lund UniversityLivsmedelsteknik (creator_code:org_t)

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  • In:Starch ‐ Stärke: Wiley46:9, s. 347-3480038-90561521-379X

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By the author/editor
Millqvist, A.
Adlercreutz, P.
Mattiasson, B.
Miezis, Y.
Larsson, K.
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ENGINEERING AND TECHNOLOGY
ENGINEERING AND ...
and Other Engineerin ...
and Food Engineering
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Starch ‐ Stärke
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Lund University

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