Effects of Glyceryl Monostearate on the Retrogradation of Pea Starch was written by Wang, Ling;Lan, Xuyue;Xu, Wen;Du, Qinling;Deng, Sha;Jia, Dongying. And the article was included in Starch/Staerke in 2022.Recommanded Product: Glyceryl monostearate The following contents are mentioned in the article:
Pea starch (PS) jelly is prone to retrograde, resulting in increased hardness and decreased taste. Based on this, the effects of glyceryl monostearate (GMS) on the retrogradation properties of pea starch are investigated. The rheol., texture, thermal, mol., and crystal properties of PS-GMS blends are studied, and the possible interaction between PS and GMS is also analyzed. The addition of GMS reduces the hardness of pea starch gel, increases its springiness, and improves its quality. As the concentration of GMS increases, the onset temperature, conclusion temperature, and gelatinization enthalpy of the blend gels decrease. Moreover, GMS also reduces their ordered structure and crystallinity. The changes in the storage modulus after the addition of NaCl and urea indicate that GMS interactes with amylose mainly through hydrogen bonding. It can be concluded that GMS inhibits the retrogradation of PS gel by interacting with amylose through hydrogen bonds. This study involved multiple reactions and reactants, such as Glyceryl monostearate (cas: 31566-31-1Recommanded Product: Glyceryl monostearate).
Glyceryl monostearate (cas: 31566-31-1) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.Recommanded Product: Glyceryl monostearate
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics