Cereal Chem 59:81 - 85.  |  VIEW ARTICLE
Gelatinization of Wheat Starch. I. Excess-Water Systems.

K. Ghiasi, R. C. Hoseney, and E. Varriano-Marston. Copyright 1982 by the American Association of Cereal Chemists, Inc. 

The surfactants sodium stearoyl lactylate (SSL) and monoglycerides inhibited swelling and solubility of wheat starch at temperatures below 85 C. At higher temperatures, SSL did not affect solubility, but monoglycerides effectively reduced solubility up to at least 120 C. Scanning electron microscopic pictures of starch heated in an amylograph also showed that SSL and monoglycerides kept starch granules intact at temperatures up to 85 C, whereas untreated starch was grossly deformed at that temperature. At 95 C the difference between the SSL-treated and the untreated starch had disappeared. Thus, SSL apparently is effective in retaining granule shape and starch solubility only at temperatures of 85 C or lower. Iodine affinity values, beta-amylolysis limits, and gel filtration on Sepharose 2B-CL columns all showed that amylose was leached from untreated starch at temperatures below 95 C. The surfactants effectively stopped the leaching of amylose.