Amylose-lipid complex, physicochemical properties and the effects of different variables

JOVANOVICH G; AÑÓN, M.C.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 1999 vol. 32 p. 95 - 101

0023-6438

This work deals with the effect of different electrolytes, and low molecular weight solutes such as glycerol and urea on the melting of 1-a-lysophosphatidilcholine (AM-LPC) complex. Thermal stability changes can be interpreted by the action of solutes on water structure, according to the Hoffmeister series or, sometimes, to the specific action of those electrolytes and solutes on starch. A similar effect is obser¨ed in the formation of the dissociate AM-LPC complex during differential scanning calorimetry (DSC) cooling runs,where the solutes studied decreased the dissociation enthalpy of the AM-LPC complex with no significant trend. The glass transition temperatures (Tg) and the effect of water content on the amylose were determined. The particular ¨alue of Tg for the dry AM-LPCcomplex was 430 K. Tg ¨alues obtained were related to the weight fractions of the pure components of means of three models, two ofwhich were fitted to the experimental data to obtain constants with a physical meaning