Influence of Monoglycerides on the Gelatinization and Enzymatic Breakdown of Wheat and Cassava Starch

The influence of monoglycerides on the flocculation and gelatinization of suspensions of wheat starch and cassava starch was studied. The sedimentation volumes of native and gelatinized starch with and without added monoglycerides were measured and the quantity of bound monoglycerides was determined. The sediments were examined by scanning electron microscopy and the rate of enzymatic breakdown by α-amylase was determined.