Properties and Structure of Amylose‐Glyceryl Monostearate Complexes Formed in Solution or on Extrusion of Wheat Flour

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Abstract
Differential scanning calorimetry (DSC), alpha‐amylolysis, and gel filtration chromatography (GFC) were used to characterize the lamellar morphology of solution‐grown amyloseglyceryl monostearate (GMS) complexes. The complexes grown at 60°C and 90°C had melting temperatures of 100°C and 114°C, respectively. Both enzyme digested complexes had broad overlapping GFC chromatographs; however, the amylose‐GMS‐90°C complex had chain lengths 25% to 40% larger than the lower temperature complex. Assuming the main GFC peak was representative of the ordered lamellar regions, the complexes grown at 60°C and 90°C had helical chain segments of 104 Å and 145 Å, respectively. The influence of GMS addition on the twin screw extrusion of soft wheat flour was also investigated. Formation of a complex during extrusion, characteristic of the amylose‐GMS‐90°C polymorph, decreased the starch solubility, water holding capacity, enzyme susceptibility and degree of expansive‐puffing of the extrudate.