Abstract
Amylose complexing indexes of nine surfactants; glycerol monostearate (MG-C 18:0), glycerol monooleate (MG-C 18:1), glycerol monolinoleate (MG-C 18:2), diglycerol monostearate (DG-C 18:0), diglycerol monooleate (DG-C 18:1), diglycerol monolinoleate (DG-C 18:2), triglycerol monostearate (TG-C 18:0), triglycerol monooleate (TG-C 18:1), and triglycerol monolinoleate (TG-C 18:2), were measured. And also, starch (potato and wheat) complexing indexes of those surfactants were measured. Surfactants were dispersed in three ways; stirring dispersion, homogenizing dispersion and methanol dissolution. Properties of amylose complexes of MG-C 18:0 and MG-C 18:1 were measured by differential scanning calorimetry (DSC), thermogravimetry/differential thermal analysis (TG/DTA) and infrared absorption spectrum (IR). Amylose complexing indexes (ACI) of DG-C 18:1, DG-C 18:2, TG-C 18:1 and TG-C 18:2 are nearly same. ACI of MG-C 18:1 and MG-C 18:2 depends greatly on the dispersion methods, and relates to their micelle forming properties in solution. Results of DSC, TG/DTA and IR suggest that MG-C 18:0 and MG-C 18:1 are included in the helix of amylose.
