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Differences in amylose aggregation and starch gel formation with emulsifiers
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
2004 (English)In: Carbohydrate Polymers, ISSN 0144-8617, E-ISSN 1879-1344, Vol. 58, no 1, p. 7-13Article in journal (Refereed)
Abstract [en]

The effects of different kinds of emulsifiers, polyglycerol ester and glycerol monostearate, and the surface-active lignosulfonate, on network formation and aggregation of amylose and starch in gels were studied. Pastes with emulsifier and 5% amylose or different starches were heated to between 90 and 150°C, cooled and studied by means of transmission electron microscopy. The fine-stranded amylose network aggregated into thicker strands when emulsifiers were added. At high emulsifier concentrations, spherical aggregates without internal structure formed, and the network disappeared. In wheat starch gels, a lower concentration of emulsifier was needed for amylose aggregation than in pure amylose gels. At high temperatures (> 140°C), aggregation was more ordered, and long, needle-like threads or brush-like aggregates were achieved. The amylose aggregated similarly with the complexing emulsifiers used in this work as with the non-complexing surfactant, which showed that amylose-lipid complex formation was not the primary explanation for aggregation. © 2004 Elsevier Ltd. All rights reserved.

Place, publisher, year, edition, pages
2004. Vol. 58, no 1, p. 7-13
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8427DOI: 10.1016/j.carbpol.2004.06.013OAI: oai:DiVA.org:ri-8427DiVA, id: diva2:966298
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2017-11-21Bibliographically approved

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