Location: Functional Foods Research Unit
Title: Rheological Properties of Aqueous Dispersions of Amylose-Sodium Palmitate Complexes Authors
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: October 27, 2010
Publication Date: October 27, 2010
Citation: Byars, J.A., Fanta, G.F., Kenar, J.A. 2010. Rheological Properties of Aqueous Dispersions of Amylose-Sodium Palmitate Complexes. Meeting Abstract. Cereal Foods World 55: A40. Technical Abstract: A wide range of materials with applications as thickeners and as dispersants for lipids can be formed from aqueous dispersions of amylose helical inclusion complexes with sodium palmitate. This work examines the range of rheological properties that can be obtained by preparing materials under a variety of conditions. High-amylose corn starch was jet cooked and blended with aqueous solutions of sodium palmitate to form amylose helical inclusion complexes. The rheological properties of the materials ranged from low-viscosity liquids for low starch concentrations to gels at higher concentrations. A sufficiently high level of sodium palmitate was used to ensure that all of the amylose was complexed, and that the gels were not the result of starch retrogradation. The properties could also be controlled by adjusting the pH, either to increase the viscosity by association of complexed free palmitic acid, or to decrease the viscosity at low pH due to the precipitation of palmitic acid.