Distribution of Starch Lysophosphatidylcholine in Pasting and Gelation of Wheat Starch Suspensions
Distribution of Starch Lysophosphatidylcholine in Pasting and Gelation of Wheat Starch Suspensions
复制标题
淀粉溶血磷脂酰胆碱在小麦淀粉悬浮液糊化和凝胶化过程中的分布
DOI：
10.3136/fstr.17.311
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发表时间：
2011
影响因子：
0.6
通讯作者：
Miho Tamura
中科院分区：
文献类型：
--
作者：
M. Ishinaga;Aiko Ueda;Chie Matsunaka;Miho Tamura
采用快速粘度分析仪测定了小麦淀粉糊化、糊化和凝胶过程中溶血磷脂酰胆碱（LPC）的含量和脂肪酸组成。水饱和正丁醇（WSB）沸水浸提（HOT-LPC）比室温浸提（RT-LPC）的LPC提取量高。而在糊化初期的淀粉悬浮液和粘度增加的淀粉糊中，RT-LPC的含量均高于HOT-LPC。然而，在粘度降低的淀粉糊和淀粉凝胶中，HOT-LPC的量再次高于RT-LPC，并且与天然淀粉的量相似。随着淀粉糊粘度的增加，棕榈酸（PA）在HOT-LPC中所占的比例超过50%。而在原淀粉和淀粉凝胶的HOT-LPC中，PA所占比例低于亚油酸。结果表明，小麦淀粉在糊化、糊化和凝胶过程中LPC的分布发生了变化。
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.