Characterization of the Forms of Lysolecithin in Wheat Starch
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- Shiota (Harada) Ryoko
- Department of Food and Nutrition, Suzugamine Women’s College
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- Ishinaga Masataka
- Department of Food and Nutrition, Sanyo Women’s College
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- Kugimiya Masayuki
- Department of Food and Culture, Kurasiki Sakuyo University
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- Sugiyama Sumi
- Department of Health Sciences, Prefectural University of Hiroshima
Bibliographic Information
- Other Title
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- 小麦澱粉のリゾレシチンの存在形態
- コムギ デンプン ノ リゾレシチン ノ ソンザイ ケイタイ
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Abstract
We previously suggested that the LPC (lysolecithin) fraction of the native starch contained the stable LPC (St-LPC) and changeable LPC (Ch-LPC). In gelled starch, LPC extracted with hot water-saturated n-butanol (HOT) increased again. Therefore, we investigated the conversion of Ch-LPC or LPC of the starch granule surface to St-LPC using a Rapid Visco Analyzer programmed for two-cycle heating. When the gelled starch was reheated to 95°C, the amount of HOT-LPC extracted from the paste was remarkably decreased, whereas the LPC extracted at room temperature (RT) was increased. Thus, HOT- and RT-LPC represent St- and Ch-LPC, respectively. The fatty acid composition of the St-LPC contained a higher proportion of palmitic acid (53.6%) than linoleic acid (27.2%), and the proportions of fatty acids were almost the same as those of gelatinized starch in the first cycle. These results indicate that St-LPC was not newly formed during the gelling and reheating of gels.
Journal
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- Nippon Shokuhin Kagaku Kogaku Kaishi
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Nippon Shokuhin Kagaku Kogaku Kaishi 62 (3), 159-164, 2015
Japanese Society for Food Science and Technology
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Details 詳細情報について
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- CRID
- 1390001206408335616
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- NII Article ID
- 130005067009
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- NII Book ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL BIB ID
- 026247144
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
- KAKEN
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- Abstract License Flag
- Disallowed
