Effect of Surfactant Addition on Viscosity Profiles of Starches

摘要

The effect of surfactants (four species of glycerin mono ester (monoglyceride) and three species of diglycerin mono ester (diglymonoester) and lysolecithin) on viscosity profiles (rapid visco analyzer) of four starch species (wheat, maize, potato, tapioca) was investigated. Final viscosity of the wheat starch and maize starch paste with surfactants was higher than control. Peak viscosity of the maize starch paste with diglymonoester and lysolecithin was higher than control. And the higher surfactantconcentration brought about the higher final and peak viscosity. Time of peak viscosity of the potato starch and tapioca starch paste with surfactants was delayed compared with control. Peak viscosity and break down of the potato starch paste with surfactants was lower than control. And the higher surfactants concentration brought about the lower peak viscosity and the delay of peak viscosity time. When the monoglyceride species of different fatty acid composition were added to starches, different RVA patterns were observed among surfactant species. These results suggest that inclusion complex of amylose-fatty acid of surfactant might be formed during pasting, and this inclusion complex might affect the viscosity of starch paste. Hence, the viscosity profiles were changed by starch species, starch size, surfactants species, surfactants amount, solubility in water and degree of the inclusion complex formation,