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Differential scanning calorimetry studies on starch. II. Investigations on starch-lipid-complexes



Differential scanning calorimetry studies on starch. II. Investigations on starch-lipid-complexes



Starch/Starke 35(10): 340-347



Model systems were used to study the properties of amylose-lipid complexes by differential scanning calorimetry (DSC). The technique could not be used to study amylopectin-lipid complexes. The formation and heat stability of amylose-fatty acid complexes depends on the chain length and degree of unsaturation of the lipid moiety; it increases with chain length and falls with increasing unsaturation.

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Accession: 001336320

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