Distribution of Starch Lysophosphatidylcholine in Pasting and Gelation of Wheat Starch Suspensions
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概要
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The amount and fatty acid composition of lysophosphatidylcholine (LPC) in the gelatinization, pasting and gelation of wheat starch were measured under a specific temperature program of a Rapid Visco Analyzer. The amount of LPC extracted from native starch in boiling water (HOT-LPC) with water-saturated n-butanol (WSB) was higher than that extracted at room temperature (RT-LPC). However, in the starch suspension at the beginning of gelatinization and in starch paste with increasing viscosity, the amounts of RT-LPC were higher than HOT-LPC. However, in starch paste with decreasing viscosity and starch gel, the amount of HOT-LPC was again higher than RT-LPC and similar to that of the native starch. The proportion of palmitic acid (PA) in HOT-LPC of starch paste with increasing viscosity was over 50%. However, in HOT-LPC of native starch and starch gel, the proportion of PA was lower than that of linoleic acid. These results indicated that the distribution of starch LPC changed during gelatinization, pasting and gelation of wheat starch.
- 2011-07-01
著者
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Ueda Aiko
Department Of Health Sciences Prefectural University Of Hiroshima
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Ueda Aiko
Department Of Health Science Hiroshima Prefectural Women's University
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Ishinaga Masataka
Department Of Food & Nutrition Hiroshima Women's University
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Tamura Miho
Department Of Internal Medicine Kakogawa Municipal Hospital
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Ishinaga Masataka
Department Of Health Sciences Sanyo Women's College
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MATSUNAKA Chie
Department of Health Sciences, Prefectural University of Hiroshima
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Matsunaka Chie
Department Of Health Sciences Prefectural University Of Hiroshima
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Tamura Miho
Department Of Health Sciences Prefectural University Of Hiroshima
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