Lipids and Rheological Properties of Starch Part I: The Effect of Fatty Acids, Monoglycerides and Monoglyceride Ethers on Pasting Temperature and Viscosity of Wheat Starch

Abstract

Abstract By addition of saturated fatty acids (C 14 ‐C 18 ) in concentrations of 0.34 and 0.57% gelatinization temperature (GT) of wheat starch is reduced from 82.5°C to 81°C. Oleic acid (C 18:1 ) increases GT. Palmitic and stearic acid (0.57%) cause a little increase of viscosity only, but during heating a slope of viscosity is observed. In contrast to saturated fatty acids monoglyderides increase GT with exception of glycerinmonooleate, which reduces GT. Glycerinmonomyristate and glycerinmonolinoleate increase the initial viscosity. Monoglyceride ethers, first time used for those studies, influence viscosity differently. Rac‐1‐O‐octadecylglycerol reduces GT from 82.5 to 81°C and the final viscosity is lowered remarkable but rac‐1‐O‐[(Z)‐9‐octadecenyl]glycerol causes an increase of GT from 82.5 to 85.5°C. Initial and end viscosity are raised also.