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In our previous paper, we observed that physico-chemical properties of starches treated by oxidized oil were enormously changed, especially in the temperature of gelatinization, swelling power, solubility, hardness and adhesiveness of paste. In this paper, we described the results of our model experiments using fatty acids and higher alcohols of carbon 6 and 8. By the addition of fatty acids and alcohols mentioned above the physico-chemical properties changed differently between corn and potato starches. The change of physico-chemical properties were discussed with the connection of introduction of carbon chain into starch molecules. These results coincided well that of the oxidized oil treatment of starches.
日本応用糖質科学会の論文