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Influence of monoglycerides on the gelatinization and enzymatic breakdown of wheat and cassava starch

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Author: Lonkhuysen, H. van · Blankestijn, J.
Institution: Centraal Instituut voor Voedingsonderzoek TNO
Source:Die Starke, 7, 28, 227-233
Identifier: 541577
doi: DOI:10.1002/star.19760280705
Keywords: Nutrition


The influence of monoglycerides on the flocculation and gelatinization of suspensions of wheat starch and cassava starch was studied. The sedimentation volumes of native and gelatinized starch with and without added monoglycerides were measured and the quantity of bound monoglycerides was determined. The sediments were examined by scanning electron microscopy and the rate of enzymatic breakdown by α‐amylase was determined