Characterization of Potato Starch and Its Monoglyceride Complexes

Publisher Website
Google Scholar
Abstract
Native potato starch granules and those complexed below the gelatinization temperature with 1‐(C8 to C18)‐monoglycerides were compared for solubility, swelling power (SP), viscosity, heat stability and water binding capacity (WBC). X‐ray diffraction analysis proved that complexes were true clathrates (inclusion) compounds. Clathrate stability was a function of monoglyceride chain length. The presence of clathrates in granules decreased solubility by up to 90% and SP up to 10‐times, while WBC dropped from 0.39 to as low as 0.25 g water/g starch. Endotherm characteristics were given for gelatinization, most perfect crystallite, and clathrate fusions. Enthalpies per mole glucose units of 15.4 kcal/mole for native starch and 27.5 for clathrate were obtained irrespective of monoglyceride chain length.