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KMID : 1007520210300040541
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Food Science and Biotechnology
2021 Volume.30 No. 4 p.541 ~ p.544
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Improved rheological properties and shelf-life of wheat starch-lipid complex produced by the homogenization process
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Lee Byung-Hoo
Choi Hyun-Wook
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Abstract
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Physical homogenization was applied to the production of a starch-lipid complex formed through a hydrophobic interaction between amylose and fatty acid molecules. In addition, vegetable oils as a source of fatty acids and wheat starch as a source of amylose molecules were used to produce the starch-lipid complex. The complex index was significantly (p?
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KEYWORD
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Starch-lipid complex, Retrogradation, Homogenization, Wheat starch, Vegetable oil
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