Advanced

Formation of amylose-lipid complexes and effects of temperature treatment. Part 1: Monoglycerides.

Tufvesson, Fredrik LU ; Wahlgren, Marie LU and Eliasson, Ann-Charlotte LU (2003) In Stärke 55(2). p.61-71
Abstract
The formation of amylose-lipid complexes of form I (amorphous structure) and form II (crystalline structure) during heating was studied by differential scanning calorimetry (DSC) for a range of monoglycerides and for monoglyceride mixtures. The temperature treatment applied to amylose-monoglyceride-mixtures were either the first scan in DSC (10 °C/min, 15-144 °C) or a prolonged heat treatment where the samples were kept at 100 °C for 24 h before being analysed in DSC. The temperature treatment influenced which type of complex was formed, and how much, whereas the thermal stability (as judged from the transition peak temperature) was only marginally influenced. It is shown in this study that all the investigated monoglycerides were able to... (More)
The formation of amylose-lipid complexes of form I (amorphous structure) and form II (crystalline structure) during heating was studied by differential scanning calorimetry (DSC) for a range of monoglycerides and for monoglyceride mixtures. The temperature treatment applied to amylose-monoglyceride-mixtures were either the first scan in DSC (10 °C/min, 15-144 °C) or a prolonged heat treatment where the samples were kept at 100 °C for 24 h before being analysed in DSC. The temperature treatment influenced which type of complex was formed, and how much, whereas the thermal stability (as judged from the transition peak temperature) was only marginally influenced. It is shown in this study that all the investigated monoglycerides were able to give complex form I as well as complex form II, although the conditions for the formation differed between the monoglycerides. It was found that a simple DSC-scan was enough for formation of complex form II for the shortest monoglycerides (glycerol monocaprin, glycerol monolaurin and glycerol monomyristin), whereas in case of the longer monoglycerides and monoglyceride mixtures the prolonged heat treatment was required for formation of complex form II. Moreover, the monoglyceride mixtures gave only form II at conditions where the individual components in the mixtures gave both form I and form II. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Stärke
volume
55
issue
2
pages
11 pages
publisher
John Wiley & Sons
external identifiers
  • wos:000181159500002
  • scopus:0037296167
ISSN
0038-9056
DOI
10.1002/star.200390018
language
English
LU publication?
yes
id
4ae626f9-7370-4fa9-8a43-b88fe28f33b8 (old id 128325)
date added to LUP
2007-07-19 11:19:35
date last changed
2018-09-30 03:26:46
@article{4ae626f9-7370-4fa9-8a43-b88fe28f33b8,
  abstract     = {The formation of amylose-lipid complexes of form I (amorphous structure) and form II (crystalline structure) during heating was studied by differential scanning calorimetry (DSC) for a range of monoglycerides and for monoglyceride mixtures. The temperature treatment applied to amylose-monoglyceride-mixtures were either the first scan in DSC (10 °C/min, 15-144 °C) or a prolonged heat treatment where the samples were kept at 100 °C for 24 h before being analysed in DSC. The temperature treatment influenced which type of complex was formed, and how much, whereas the thermal stability (as judged from the transition peak temperature) was only marginally influenced. It is shown in this study that all the investigated monoglycerides were able to give complex form I as well as complex form II, although the conditions for the formation differed between the monoglycerides. It was found that a simple DSC-scan was enough for formation of complex form II for the shortest monoglycerides (glycerol monocaprin, glycerol monolaurin and glycerol monomyristin), whereas in case of the longer monoglycerides and monoglyceride mixtures the prolonged heat treatment was required for formation of complex form II. Moreover, the monoglyceride mixtures gave only form II at conditions where the individual components in the mixtures gave both form I and form II.},
  author       = {Tufvesson, Fredrik and Wahlgren, Marie and Eliasson, Ann-Charlotte},
  issn         = {0038-9056},
  language     = {eng},
  number       = {2},
  pages        = {61--71},
  publisher    = {John Wiley & Sons},
  series       = {Stärke},
  title        = {Formation of amylose-lipid complexes and effects of temperature treatment. Part 1: Monoglycerides.},
  url          = {http://dx.doi.org/10.1002/star.200390018},
  volume       = {55},
  year         = {2003},
}