Interactions between amylopectin and lipid additives during retrogradation in a model system

Abstract

Abstract The retrogradation of waxy maize starch in the presence of surfactants and emulsifiers was measured by differential scanning calorimetry. It was found that a surfactant (cetyltrimethylammonium bromide) and unsaturated monoglycerides reduced retrogradation, whereas lecithin and a soya bean oil influenced the retrogradation to a lesser extent. The effects were greater after 1 day of storage than after 7 days, and the influence of the surfactant was greater at +25 o C than at +7 o C. Different storage temperatures led to crystallised forms of amylopectin with different melting temperatures. Further, an amylopectin sample was affected by the presence of a surfactant in a way similar to the waxy maize starch.