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Some Effects of Starch Lipids on the Thermal and Rheological Properties of Wheat Starch
Author(s) -
Eliasson A.C.,
Carlson T. L.G.,
Larsson K.
Publication year - 1981
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19810330407
Subject(s) - starch , differential scanning calorimetry , amylose , viscosity , rheology , chemistry , enthalpy , food science , chemical engineering , materials science , thermodynamics , composite material , physics , engineering
Thermal and rheological properties of starches from two different wheat varieties were examined in relation to differences in surface distribution of lipids in the starch granules. The lipids present on the outside of the granules were extracted by isopropanol and the lipids in the amylose lipid complexes were extracted by water‐saturated butanol. These amylose lipid complexes influence both the thermal properties of the starch, measured by differential scanning calorimetry, and the viscosity of the starch. The starch with the greatest amount of lipids extractable by water‐saturated butanol began to gelatinize at a higher temperature and the gelatinization enthalpy was lower. Furthermore the viscosity began to increase at a higher temperature and the maximum viscosity was achieved at a higher temperature for this starch.