1.Gómez-Aldapa, C.A., Hernández-Hernández, E., Avila-Orta, C.A., Hsiao, B.S., Castro-Rosas, J., Gordillo-Martínez, A.J., González-Ramírez, C.A. 2009. Influencia de la L-a-Lisofosfatidil colina sobre las Propiedades Térmicas y Estructurales del Almidón de Maíz. CyTA - Journal of Food. 7(1): 37 - 43.
Thermal and structural properties of native maize starch were measured from solution mixtures with L-?-lisophosphatydilcholine (LPC) (16.66%; 13.04%; 9.09%; 4.76%; and 0% w/w of starch), water concentration was of 80% (w/w). Differential Scanning Calorimetry (DSC) and Environment Scanning Electron Microscopy (ESEM) techniques were applied. By using DSC it was not possible to detect formation of the starch-LPC complex in starch without LPC exogenous (0% LPC). ?H gelatinization varies with respect to LPC concentration; at low concentration levels it was observed to decrease, whereas at high concentration levels of LPC, it increased up to a level above the initial value (0% LPC). This is in agreement with the results obtained by ESEM, since a granular structure was still observed in the starch at 100 C, which was more evident towards a LPC concentration increment.