抄録
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.
