Formation and crystallization of amylose–monoglyceride complex in a starch matrix

详细信息    查看全文

• 作者：Tufvesson ; F. ; Eliasson ; A.-C.
• 关键词：Crystallization ; Amylose monoglyceride complex ; Starch matrix
• 刊名：Carbohydrate Polymers
• 出版年：2000
• 出版时间：December 1, 2000
• 年：2000
• 卷：43
• 期：4
• 页码：359-365
• 全文大小：247 K

文摘

The formation of amylose–lipid complexes in a gelatinized potato starch matrix was investigated using potato starch and glycerol monopalmitin. These complexes exist in two forms, with the amounts of each of the forms being dependent on the temperatures and durations of the pre-treatments.