Glycerol monosearate (GMS) is a white waxy flake or beadle solid, insoluble in water, and can be dispersed in water after strong oscillation with hot water. It is an oil-in-water emulsifier. Soluble in hot organic solvents ethanol, benzene, acetone, mineral oil and fixed oil. The freezing point shall not be less than 54℃.
Interaction between glycerol monostearate and starch:
Starch granules contain amylose. Glycerol monostearate mainly acts with amylose to delay the aging of noodle foods. The gelatinized amylose formed α helical structure under heating condition, and the hydrophobic group of glycerol monostearate entered the helical structure and complexed with the helical complex after adding glycerol monostearate. In this way, during the storage process, the amylose in noodles is not easy to recrystallize, thus playing a role in preventing aging.
At the same time, during the dough stirring stage, glycerol monostearate can be adsorbed on the surface of starch granules, which reduces the ability of starch to absorb water and swell, transfers more water to protein, and indirectly delays aging.
In addition, glycerol monostearate can be added to the external branches of amylopectin by hydrogen bonding. The ability of glycerol monostearate to interact with starch was directly related to its crystal structure. It was found that glycerol monostearate had a great effect on the rheological properties of starch emulsion.
The gelatinization temperature and viscosity of starch were also affected by glycerol monostearate gel. With or without shortening, the gelatinization temperature of starch of wheat, corn and potato was increased, and the viscosity score of starch was decreased.
