Starch Complexing Capacities of Polyhydric Alcohol Esters of Unsaturated Fatty Acids.
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Accession number;00A0301131
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| Title;Starch Complexing Capacities of Polyhydric Alcohol Esters of Unsaturated Fatty Acids. |
| Author;
YAMASHITA MASATSUGU
(Taiyo Kagaku Co., Ltd.)
ADACHI HIDEYA
(Taiyo Kagaku Co., Ltd.)
NAKAMURA TAKESHI
(Taiyo Kagaku Co., Ltd.)
TOKURIKI NAOMI
(Taiyo Kagaku Co., Ltd.)
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Journal Title;Journal of the Japanese Society for Food Science and Technology
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Journal Code:F0895A
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ISSN:1341-027X
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VOL.47;NO.2;PAGE.112-119(2000)
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| Figure&Table&Reference;FIG.3, TBL.5, REF.14 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;Amylose complexing indexes of nine surfactants; glycerol monostearate(MG-C 18:0), glycerol monooleate(MG-C 18:1), glycerol monolinoleate(MG-C 18:2), diglycerol monostearate(DG-C 18:0), diglycerol monooleate(DG-C 18:1), diglycerol monolinoleate(DG-c 18:2), triglycerol monostearate(TG-C 18:0), triglycerol monooleate(TG-C 18:1), and triglycerol monolinoleate(TG-C 18:2), were measured. And also, starch(potato and wheat) complexing indexes of those surfactants were measured. Surfactants were dispersed in three ways; stirring dispersion, homogenizing dispersion and methanol dissolution. Properties of amylose complexes of MG-C 18:0 and MG-C 18:1 were measured by differential scanning calorimetry(DSC), thermogravimetry/differential thermal analysis(TG/DTA) and infrared absorption spectrum(IR). Amylose complexing indexes(ACI) of DG-C 18:1, DG-C 18:2, TG-C 18:1 and TG-C 18:2 are nearly same. ACI of MG-C 18:1 and MG-C 18:2 depends greatly on the dispersion methods, and relates to their micelle forming properties in solution. Results of DSC,TG/DTA and IR suggest that MG-C 18:0 and MG-C 18:1 are included in the helix of amylose. (author abst.) |
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