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Changes of Characteristics of Starch during Gelatinization in the Presence or Absence of Fatty Acid
Author(s) -
YASUMATSU K.,
MORITAKA S.
Publication year - 1964
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1964.tb01718.x
Subject(s) - starch , linoleic acid , chemistry , food science , potato starch , fatty acid , starch gelatinization , viscosity , biochemistry , materials science , composite material
SUMMARY To study the effects of lipid on the gelatinization of starch, changes in its characteristics were investigated by gelatinizing the potato starch in amylograph in the presence or absence of linoleic acid. Added linoleic acid resulted in an increase in the temperature at which both viscosity and size of starch granules increased, but did not affect the temperature at which X‐ray pattern and digestibility changed from those of raw starch to those of gelatinized starch.