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2954746 
Journal Article 
Influence of Surface Active Compounds on Starch Dispersion in Water. Part II. Short-Term Retrogradation 
Galkin, J; Galkina, A; Kailiuviene, J; Mazoniene, E; Liesiene, J 
2015 
Yes 
Journal of Dispersion Science and Technology
ISSN: 0193-2691
EISSN: 1532-2351 
36 
7 
938-950 
WOS:000350475100007 
The effect of native lipids and additives of surface active compounds on starch short-term retrogradation and formed gel rheology was investigated. The main aim of the study was to correlate the findings of pasting analysis with the phenomena observed during starch retrogradation and gel formation as affected by the surface active compounds. Three commercially most important starches (potato, maize, and wheat) were tested; sodium dodecyl sulfate, oleate, and benzalkonium chloride were employed as the additives. The study revealed that the rheology of retrograded starch pastes mainly depended on the size of granule residues, amounts of amylose available for gel matrix formation, and a surfactant ability to form inclusion complexes with amylose. The latter factor was evidenced by overlapping of the inclusion complex formation temperatures with the stage of a rapid increase in G' module of starch gels on cooling. Also the competition of native and added surfactants for the complex formation with amylose was evidenced by shifts in the temperature of complex formation. Starch dispersion in water could be regulated through the control of all three factors by adding a proper surfactant to dispersion of starch, depending on its botanical origin. 
Amylose complexes; amylose-lipid complexes; starch paste; starch retrogradation; surfactants