Cereal Chem 63:427-430   |  VIEW ARTICLE
Microstructural Evaluation of Model Starch Systems Containing Different Types of Oils.

E. A. Davis, J. Grider, and J. Gordon. Copyright 1986 by the American Association of Cereal Chemists, Inc. 

Starch phase transitions, birefringence, and swelling were measured in mixtures of oil, starch, and water containing oils of differing saturation, fatty-acid chain length, and conformation. Onset temperatures of the first phase transition seen by differential scanning calorimetry were similar for all samples, but enthalpies for samples containing saturated oils or intermediate amounts of mono- and polyunsaturated oils were lower than those containing highly unsaturated oils. Samples dispersed in added oil were examined microscopically. Some birefringence was present at the end of the first phase transition (68 C), after heating to 97 C, and after three days of storage at 4 C. Samples dispersed in additional water instead of oil lost birefringence. Starch from samples that had lower enthalpies was less swollen and retained more birefringence.