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Lipids and Rheological Properties of Starch. Part II: The Effect of Granule Surface Material on Viscosity of Wheat Starch
Author(s) -
Nierle W.,
El Bayâ A. W.,
Kersting H. J.,
Meyer D.
Publication year - 1990
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.19900421206
Subject(s) - starch , chemistry , rheology , granule (geology) , extraction (chemistry) , chromatography , potato starch , food science , biochemistry , materials science , composite material
Abstract The extraction of wheat starch with ethanol reduced the protein content from 0.4 to 0.3%. Wheat starch extracted with 1% SDS containing 1% 2‐ME or with 1% SDS gave no staining with amido black, indicating that most of starch surface protein has been separated. TLC of lipids extracted from starch without gelatinization showed that ethanol extracted considerable amounts of starch lipids such as lysophosphatidyl choline, lysophosphatidyl ethanolamine and free fatty acids. After extraction with SDS and especially with SDS + 1% 2‐ME only some starch granules were deformed. In this starch some changes have been observed also on the granules surface by REM. The extraction resulted also in considerable changes in rheological properties of extracted starches. The starch samples were characterized thermodynamically also.