2009
Gómez-Aldapa, C.A., Hernández-Hernández. E., Ávila-Orta, C.A., Hsiao, B.S., Castro-Rosas, J. Gordillo-Martínez, A.J. and González-Ramírez, C.A., 2009. Influence of L-a-lisophosphatidylcholine on termal and structural properties of corn starch. Ciencia y Tecnología Alimentaria, 7, 37-43. ISSN 1947-6345.
Abstract
Thermal and structural properties of native maize starch were measured from solution mixtures with L-?-lisophosphatydilcholine (LPC) (16.66%; 13.04%; 9.09%; 4.76%; and 0% w/w of starch), water concentration was of 80% (w/w). Differential Scanning Calorimetry (DSC) and Environment Scanning Electron Microscopy (ESEM) techniques were applied. By using DSC it was not possible to detect formation of the starch-LPC complex in starch without LPC exogenous (0% LPC). ?H gelatinization varies with respect to LPC concentration; at low concentration levels it was observed to decrease, whereas at high concentration levels of LPC, it increased up to a level above the initial value (0% LPC). This is in agreement with the results obtained by ESEM, since a granular structure was still observed in the starch at 100 C, which was more evident towards a LPC concentration increment.Se midieron las propiedades térmicas y estructurales del almidón nativo de maíz en mezclas con L-?-lisofosfatidil colina (LPC) en solución (16,66%; 13,04%; 9,09%; 4,76% y 0% en función del peso de almidón), la concentración de agua fue del 80% (% p/p). Se usó calorimetría diferencial de barrido y microscopía electrónica de barrido ambiental (DSC y ESEM respectivamente, por sus siglas en inglés). El DSC no detectó la presencia del complejo almidón-LPC, en las muestras de almidón sin LPC exógena (0% LPC). El ?H de gelatinización varía con la concentración de LPC: a bajas concentraciones se observó que disminuye, mientras que a altas concentraciones de LPC, aumenta hasta superar el valor inicial (0% LPC). Lo cual esta de acuerdo con los resultados obtenidos por ESEM, ya que se observó una estructura granular remanente en el almidón aún a 100 C, la cual fue más evidente a medida que aumentó la concentración de LPC.
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