DISTRIBUTION AND COMPOSITION OF THE LIPIDS IN STARCH FRACTIONS FROM WHEAT-FLOUR

被引：7

作者：

WHATTAM, J ^{[1
]}

CORNELL, HJ ^{[1
]}

机构：

[1] ROYAL MELBOURNE INST TECHNOL,DEPT APPL CHEM,GPO BOX 2476V,MELBOURNE,VIC 3001,AUSTRALIA

来源：

STARCH-STARKE | 1991年 / 43卷 / 04期

关键词：

D O I：

10.1002/star.19910430406

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The fine granule starch fraction of a commercially milled, bleached, wheat flour was richer in nitrogen, extractable lipid, and polar lipids (glycolipids and phospholipids) compared with the coarse granule starch, which was richer in triglycerides and its hydrolysis products. The intermediate size starch fraction fell between fine and coarse starch in the level of these components while the "pentosan" fraction was very high in lipid and nitrogen, although it was of similar phosphorus content to the starch fractions. The total fatty acid content of the fine starch was over 50% higher than that of the coarse starch and both results were higher than the extractable lipid contents of the respective fractions. The results are explained in terms of higher protein and phospholipid content of the fine starch, which may be related to its higher specific surface area.

引用

页码：152 / 156

页数：5

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