Effect of heating time and temperature on partially gelatinized starch-fatty acid interactions

摘要: Abstract A series of samples aqueous dispersions high amylose (70%) maize starch were prepared in the presence fatty acid potassium salts. The heated at either 75 or 80 85 °C for 30 60 90 min. acids used myristic, palmitic and stearic they added to before commencement heating after was completed predetermined temperature time. Flow behavior studies revealed that but not time affected flow properties samples. X-ray diffraction showed temperatures below degree amylose–fatty complexation chain length dependent i.e. shorter more available interacted with when addition done prior heating. Scanning Electron Microscopy spherulites formed on surface thermally treated granules, as low 75 °C, which could be due necessarily only amylose-fatty complexes retrograded aggregates well.