Interaction between Potato Starck and Differential Scanning Calorimetry Sucrose - lipid Monoesters Studied

It is suggested that a stable confoTmation of each complex was not formed during the gelatinization of the starch granu]es, but during cooling from a temperature higher than the dissociation temperature of the complex -'hich had formed during the gelatinization process. by differential scanning calorirnetry. Fairly high purity SE have reeently become available, whose position of esterification on sucrose can be identified by nuclear magnetic resonance, The high HLB value'O} of SE used Tendered it water soluble and easy [o handle as an additive to a xvater-dispersed starch system. The content of lipid in potato starch is negligible, so that a lipid-starch omplex was formed only between the added SE and starch.