抄録
The formation and dissociation of complexes composed of potato starch and sucrose-lipid monoesters (SE: monocaprate, monolaurate, monomyristate, monopalmitate, and monostearate) were studied by differential scanning calorimetry (DSC).
The formation and dissociation temperatures of each complex increased as the number of carbon atoms in the alkyl chain of SE increased, and as the content of starch increased, overlapping with the gelatinization temperature. Therefore, the DSC curves for starch gelatinization differed according to the added SE and water content. The completion temperature for the dissociation of each starch-SE complex depended on the water content, similar to that for the gelatinization of starch.
The heat of fusion of the starch-SE (monopalmitate) complex obtained from the completion temperature was nearly twice that of the original starch, 140 kJ/mol glucose unit.
It is suggested that a stable conformation of each complex was not formed during the gelatinization of the starch granules, but during cooling from a temperature higher than the dissociation temperature of the complex which had formed during the gelatinization process.
