Premium
Interaction of starch with sucrose stearates and other antistaling agents
Author(s) -
Bourne E. J.,
Tiffin A. I.,
Weigel H.
Publication year - 1960
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740110206
Subject(s) - starch , amylose , chemistry , sucrose , wheat starch , carbohydrate , chromatography , food science , organic chemistry
The reaction of sucrose monostearate (SMS) with starches and starch fractions is similar to that of various substances with ‘antistaling’ activity with starch. SMS forms an insoluble complex with starches and competitively inhibits the reaction of iodine with amylose. Wheat starch granules adsorb SMS and it is suggested that the formation of an insoluble complex on the surface of the granules may play a part in the ‘antistaling’ activity of SMS.