化学
颗粒(地质)
棕榈酸
亚油酸
淀粉
食品科学
碘
脂肪酸
生物化学
有机化学
地貌学
地质学
作者
Yuki Kaneda,Kuninori Kitahara,Toshihiko Suganuma,Tomonori Nagahama
出处
期刊:Cereal Chemistry
日期:1996-04-01
卷期号:73 (2): 244-248
被引量:7
摘要
Fatty acids (FA) were artificially introduced into 14 kinds of low-lipid starches and their Nageli amylodextrins (NA). The introduced palmitic acid (PA) and linoleic acid (LA) in starches amounted to 65.1-287.2 and 33.5-132.9 mg/100 g of starch, respectively, which was generally related to the granular size of the starches. The introduction of PA interfered in the color development of the starches with iodine. In the case of NA, PA could be also introduced into the NA to some extent (19.6-91.7 mg/100 g of NA), which indicated that the NA still had capacity for introducing PA. On the basis of the amounts of introduced PA in the whole granule and in the NA, it was considered that the quantities in the whole granules might depend on the intact acid-soluble part. Statistical analysis of the chemical structures of NA showed that the quantity of introduced PA in NA was positively correlated to the limit of β-amylolysis and negatively to the number of branched points. This result indicated that the larger the amount of PA introduced in NA, the more linear the molecules constituting NA.
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