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Characteristics of Introduction of Fatty Acids into Gajutsu ( Curcuma zedoaria Roscoe ) and Teppǒ‐yuri ( Lilium longiflorum Thunb.) Starches
Author(s) -
Kitahara Kanefumi,
Suganuma Toshihiko,
Fujimoto Shigeo,
Nagahama Tomonori
Publication year - 1993
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.19930450108
Subject(s) - lilium , granule (geology) , starch , food science , curcuma , chemistry , potato starch , botany , biology , paleontology
Starch granules, normally, contain naturally occurring lipids which are firmly embraced in starch granules and hardly extractable with Et 2 O. In this paper, the characteristics of introduction of free fatty acids (FFAs) into Gajutsu ( Curcuma zedoaria ), Teppǒ‐yuri ( Lilium longiflorum ) and potato starches, being very low in the above “embraced lipids” contents (9.2‐25.6 mg%), were investigated. It was found that the saturated FFAs were more abundantly introduced into them (41.2‐174.7 mg%) than the unsaturated ones (15.9‐46.5 mg%), and the respective starches differed from one another in capacity of introducing each FFA. There was also found some characteristic changes in pasting feature after introduction of FFAs depending upon the respective starches. Furthermore, their Nägeli ‐amylodextrins were prepared as a model of their crystalline protion and were subjected to introduction of FFAs. On these results, a possible distributing diagram of the introduced FFAs in a granule of the respective starch was proposed.