The starch complexing capacity of lipids contained in grain seeds was measured for starch complexing indexes or amylose complexing indexes, and the amylose complex of soy lysophos-pholipids (SLPL-99) prepared from soy phospholipid (SP) by phospholipase A2 was measured with differential scanning calorimetry (DSC), thermogravimetry/differential thermal analysis (TG/DTA), and infrared absorption spectrum (IR). Brabender amylograph behavior of wheat starch with soy lysophospholipids (SLPL-90) prepared by phospholipase A2 was observed. The starch complexing abilities and amylase complexing abilities of SLPL-99, lysophosphatidylcho-line oleoyl, lysophosphatidylcholine linoleoyl, monooleoyl phosphatidic acid, sodium oleate, sodium elaidate, sodium linoleate, sodium linolenate, glycerol monooleate, and glycerol mono-linoleate were found to be similar to the abilities of glycerol monostearate, monostearoyl phos-phatidic acid, and sodium stearate. No complexing abilities of starch and amylose with SP, soy phosphatidylcholine (S-PC), hydrogenated phosphatidyicholine (SH-PC) were found. The complex formation abilities between starch or amylose and surfactants of fatty acids was independent of the straight-chain structure and the bend-chain by double bonds in unsaturated fatty acids. The gelatinization temperature and viscosity of wheat starch in amylograph properties increased with increase in soy lysophospholipid content. Results of DSC, TG/DTA, and IR demonstrated that SLPL-99 could be included in the helix of amylose.
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