Distribution and competition between carvacrol and propylene glycol for trapping by amylose in aqueous suspensions based on potato starch and konjac glucomannan
作者： Céline Lafarge , Elias Bou-Maroun , Bruno Pontoire , Nathalie Cayot , Patricia Le Bail
DOI: 10.1016/J.FOODHYD.2017.05.038
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摘要: Abstract The quantification and the distribution of carvacrol propylene glycol between continuous phase dispersed aqueous suspensions based on potato starch konjac glucomannan were investigated. For this purpose, a series with or without prepared by hydrothermal treatment. Two different modes adding ligands used: either added before heating after suspensions. X-ray diffraction differential scanning calorimetry studies confirmed presence complexes in V 6III type. Propylene did not create complex amylose but promoted formation amylose-carvacrol glucomannan. Differential study showed that low concentrations (0.2%) seemed to disturb establishment complexes. Results time dispersions, i.e. prior suspensions, influenced location phases. These results allow understanding how amounts biphasic suspension influence retention carvacrol. By comparing period 24H, trapping was shown amplified time. This demonstrated implementation - interactions highly dependent experimental conditions
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