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Starch Complexing by Enzymatically Prepared 2‐Monoglycerides Compared to Effects by 1‐lsomers

Millqvist, A. ; Adlercreutz, P. LU orcid ; Mattiasson, B. LU ; Miezis, Y. and Larsson, K. LU (1994) In Starch ‐ Stärke 46(9). p.347-348
Abstract

In order to evaluate whether there are differences with regard to functionality in starch gel modification between 1‐and 2‐monoglycerides, the gelatinisation of potato starch in the presence of monolaurin, monopalmitin and monoolein has been examined. When the temperature was increased by 1°C/min from 20°C to 80°C there was a significant difference in gel volume between samples containing 1‐monolaurin and 2‐monolaurin, showing that the enzymatically prepared 2‐isomers are more effective in the starch complexing reaction. The surface activity as evident from equilibrium spreading pressures also showed clear differences between these isomers. The gelatinisation of starch in the presence of monopalmitin and monoolein did not show a... (More)

In order to evaluate whether there are differences with regard to functionality in starch gel modification between 1‐and 2‐monoglycerides, the gelatinisation of potato starch in the presence of monolaurin, monopalmitin and monoolein has been examined. When the temperature was increased by 1°C/min from 20°C to 80°C there was a significant difference in gel volume between samples containing 1‐monolaurin and 2‐monolaurin, showing that the enzymatically prepared 2‐isomers are more effective in the starch complexing reaction. The surface activity as evident from equilibrium spreading pressures also showed clear differences between these isomers. The gelatinisation of starch in the presence of monopalmitin and monoolein did not show a corresponding difference between the two isomers.

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author
; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Starch ‐ Stärke
volume
46
issue
9
pages
2 pages
publisher
John Wiley & Sons Inc.
external identifiers
  • scopus:84989068853
ISSN
0038-9056
DOI
10.1002/star.19940460907
language
English
LU publication?
yes
id
54348dc4-a418-4256-aae8-2637ca33e340
date added to LUP
2019-06-22 09:10:55
date last changed
2023-04-09 18:00:40
@article{54348dc4-a418-4256-aae8-2637ca33e340,
  abstract     = {{<p>In order to evaluate whether there are differences with regard to functionality in starch gel modification between 1‐and 2‐monoglycerides, the gelatinisation of potato starch in the presence of monolaurin, monopalmitin and monoolein has been examined. When the temperature was increased by 1°C/min from 20°C to 80°C there was a significant difference in gel volume between samples containing 1‐monolaurin and 2‐monolaurin, showing that the enzymatically prepared 2‐isomers are more effective in the starch complexing reaction. The surface activity as evident from equilibrium spreading pressures also showed clear differences between these isomers. The gelatinisation of starch in the presence of monopalmitin and monoolein did not show a corresponding difference between the two isomers.</p>}},
  author       = {{Millqvist, A. and Adlercreutz, P. and Mattiasson, B. and Miezis, Y. and Larsson, K.}},
  issn         = {{0038-9056}},
  language     = {{eng}},
  month        = {{01}},
  number       = {{9}},
  pages        = {{347--348}},
  publisher    = {{John Wiley & Sons Inc.}},
  series       = {{Starch ‐ Stärke}},
  title        = {{Starch Complexing by Enzymatically Prepared 2‐Monoglycerides Compared to Effects by 1‐lsomers}},
  url          = {{http://dx.doi.org/10.1002/star.19940460907}},
  doi          = {{10.1002/star.19940460907}},
  volume       = {{46}},
  year         = {{1994}},
}