Effect of Starch-lipid Complex on the Rheological Properties of Blue Wheat Starch

The effects on rheological properties of the starch-lipid complex of starch of Nanyang color wheat mixed with lauric,myristic,palmitic and stearic acid were measured by viscometer.The rheological properties of starch and correlative influencing factors were discussed.The results showed that while different fatty acids were added to wheat starch at 1.0,2.0 and 3.0% levels,and cooked in Visco-amylograph at 95℃ for 5,10 and 15 min,the complex index progressively increased with the increase of fatty acids levels and decreased with the increase of carbon chain.The viscosity coefficient increased with the increase of the complex,while the rheology index decreased with the increase of complex.Lauric acid had the highest ability to form the complex.The effect of lauric acid on the rheological properties of wheat starch was the best among the four fatty acids.