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Characterization of Internal and Surface Lipids of Oat Starches from Two Isolation Processes
Author(s) -
Liukkonen Kirsi,
Laakso Simon
Publication year - 1992
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.19920440403
Subject(s) - starch , chemistry , kjeldahl method , biochemistry , food science , composition (language) , chromatography , nitrogen , organic chemistry , linguistics , philosophy
Oat starches representing two different isolation methods were studied for lipid contents and compositions. One of the starch isolation methods utilized water and the other slightly alkaline solution. The internal lipids were practically identical in both starches. However, starch from the alkaline method contained 21% less non‐starch lipids as total fatty acids, 63% less Kjeldahl nitrogen, and the content of non‐starch free fatty acids was low. Instead, starch from the water method contained almost three fold higher amounts of free fatty acids which contributed up to 49% of non‐starch lipids. Therefore, it was concluded that isolation of starch under alkaline conditions both reduces the content of non‐starch lipids and maintains a better composition in the residual starch lipids.