INTERNAL LIPID IN RICE STARCH

被引：22

作者：

ITO, S

SATO, S

FUJINO, Y

机构：

[1] Department of Agricultural Chemistry, Obihiro University, Obihiro, Hokkaido

来源：

STARKE | 1979年 / 31卷 / 07期

关键词：

D O I：

10.1002/star.19790310702

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The starch of a Japanese rice variety contained 0,69% of internal lipid. The ratio of neutral lipid, glycolipid and phospholipid in the total lipid was 37.0: 20.3: 42.7. The principal components of the neutral lipid were free fatty acid and monoglyceride; those of glycolipid were monoglycosylmonoglyceride and diglycosylmonoglyceride; those of phospholipid were lysophosphatidylcholine and lysophosphatidylethanolamine. All were monoacyl lipids, and they constituted more than 90% of the total internal starch lipids. The predominant fatty acid components were palmitic acid and linoleic acid. The component sugars of glycolipids were galactose and glucose, galactose being predominant. Lysophosphatidylcholine and monoglyceride were almost of the α‐type. Copyright © 1979 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim

引用

页码：217 / 221

页数：5

共 28 条

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