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The Lipids of Various Sizes of Wheat Starch Granules
Author(s) -
Meredith P.,
Dengate H. N.,
Morrison W. R.
Publication year - 1978
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19780300405
Subject(s) - granule (geology) , cultivar , palmitic acid , chemistry , food science , linoleic acid , starch , lipid droplet , chromatography , biochemistry , botany , fatty acid , biology , paleontology
Starches have been prepared from two wheat cultivars having contrasted hot‐pasting characteristics. The granules have been separated by successive sedimendations into several size classes and their lipid compositions determined. In agreement with previous work, the lipid is mainly lysophosphatidylcholines of palmitic and linoleic acids in nearly equal quantities. The saturated acid predominates in the smallest granules. The amounts of lipid per granule tend to be proportional to the granule surface areas of the larger granules but proportional to the volumes of the smaller granules. There was no distinction between contents or types of lipid in the two cultivars, suggesting that their contrasted pasting qualities were not a function of lipid composition.