Abstract
The effects on the properties of heating wheat starch in two varieties of monoacyldiglycerol (diglycerin monooleate (DO) and diglycerin monostearate (DS)) were investigated by ESR. Wheat starch samples were heated at 150°C for 0.5 h, at 200°C for 0.5 h, and at 200°C for 1.0 h under open-air conditions. The ESR spectrum of the wheat starch heated in monoacyldiglycerol was composed of a singlet at g=2.005, and very strong anisotropy was confirmed. The singlet signal intensity of the wheat starch heated at 200°C for 1.0 h in monoacyldiglycerol was weaker than that being only heated. The results indicate that monoacyldiglycerol had an inhibitory action on radical production.
