Inhibitory Effect of Fatty Acids and Proteins on Gelatinization of Starch in Tenobe-somen

Abstract

As shown is stored Tenobe-somen, lipids in raw products of wheat flour may be hydrolyzed during long storage, and the change of lipids may have some effects on the gelatinization of wheat flour on cooking. Among the lipids tested, fatty acids and monoglycerides inhibited the swelling of wheat starch on heating, while egg yolk lecithin promoted it. Cottonseed oil had no significant effect. The inhibitory effect of fatty acids disappeared at a high temperature of 95°C. But when wheat flour was used instead of wheat starch, or when wheat starch was heated in the saline water extract of wheat flour, the inhibitory effect of fatty acids was observed even at 95°C. The same effect of fatty acids was observed when bovine serum albumin, bovine serum α-globulin or wheat gluten was added to wheat starch. On the basis of above observations, it was concluded that proteins in wheat flour played an important role in controlling the swelling of starch in flour products. The contribution of proteins could be accounted for only partly by their effect of pH control.