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Oil‐binding Ability of Gelatinized Prime Starch Granules from Chlorinated Wheat Flour
Author(s) -
Seguchi M.
Publication year - 1985
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.19850370404
Subject(s) - starch , rapeseed , chemistry , wheat flour , digestion (alchemy) , food science , sodium dodecyl sulfate , sodium , chromatography , organic chemistry
Abstract Gelatinized prime starch granules from chlorinated wheat flour were found to bind to rapeseed oil droplets, as was previously observed using non‐gelatinized starch from chlorinated wheat flour. This ability was not lost by pepsin‐digestion, or by treatment with lipid‐extraction solvents. The oil‐binding ability was lost by amylase‐digestion, treatment with sodium dodecyl sulfate (SDS) solution or mechanical treatment by freezing and thawing, which suggests that lipophilic material may complex with higher structure of starch.