THERMAL-PROPERTIES OF CORN AMYLOSE INCORPORATING OR WITH ADDED FREE FATTY-ACID

We prepared amylose samples each incorporating one of several free fat ty acids and amylose with a 1% concentration of each added free fatty acid, We then examined the thermal properties of each sample to compar e the results previously obtained for the thermal properties of starch incorporating free fatty acid.(7)) The incorporated free fatty acid v alue increased with increasing molecular weight of the amylose compone nt, But the free fatty acid values were not linearly related to the mo lecular weight of the amylose component, The DSC reheating curve for e ach sample had characteristics resulting from a different form of recr ystallization by each free fatty acid, It seems that a saturated free fatty acid, which is shorter than an unsaturated one, could efficientl y re-form an amylose/free fatty acid complex. In contrast, linoleic ac id does not form a complex, but coexists within the amylose chain and/ or chain segments.