Cereal Chem 59:86 - 88.  |  VIEW ARTICLE
Gelatinization of Wheat Starch. II. Starch-Surfactant Interaction.

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

X-ray diffraction patterns of the insoluble residues of wheat starch heated to 60, 70, or 80 C with monoglycerides or sodium stearoyl lactylate (SSL) showed a strong surfactant-amylose complex. This complex at a low temperature shows that surfactants enter the starch granules and complex with the amylose. At 95 C, the starch-SSL complex was no longer observed. Dissociation of the starch-SSL complex at high (95 C) temperature was shown by an increase in the starch-I2 absorbance after a starch-SSL complex was heated to 95 C in the presence of iodine.