Starch Lipids: A Reappraisal

Starch/Staerke - Tập 33 Số 12 - Trang 408-410 - 1981
William R. Morrison1
1Dept. of Food Science and Nutrition, University of Strathclyde, 131 Albion street, Glasgow, G1 1SD, Scotland (U.K.)

Tóm tắt

AbstractIt is proposed that lipids on the surface of starch granules should be called “starch surface lipids”, and that those inside the granules should be called “internal starch lipids”. Starch surface lipids appear to be derived from the “non‐starch lipids” which are either free or bound to proteins in the starch‐bearing tissues. In cereals the internal starch lipids are exclusively monoacyl lipids, and they are quite different in composition from the starch surface lipids and non‐starch lipids. In some recent publications lipids purporting to be internal starch lipids evidently include substantial quantities of non‐starch or surface lipids.

Từ khóa


Tài liệu tham khảo

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Thông tin xuất bản

Starch/Staerke

Tập 33 Số 12

408-410

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