Formation of amylose-lipid complexes and effects of temperature treatment. Part 1: Monoglycerides.
The formation of amylose-lipid complexes of form I (amorphous structure) and form II (crystalline structure) during heating was studied by differential scanning calorimetry (DSC) for a range of monoglycerides and for monoglyceride mixtures. The temperature treatment applied to amylose-monoglyceride-mixtures were either the first scan in DSC (10 °C/min, 15-144 °C) or a prolonged heat treatment wher