Abstract
To know the effect of lipid components on heat dependent pasting behavior of rice, lipid compositions of non-waxy and waxy rice powders as well as their starches were analysed, and amylograms of rice powders and starches (both non-defatted and defatted) were studied.
Results were as follows :
1. As a course of starch separation, crude lipid was almost entirely lost (both non - waxy and waxy), and 60% (non - waxy) or 90% (waxy) of combined lipid was also lost. As for combined lipid, the change of lipid composition during starch separation differed between non-waxy rice and waxy rice. These results suggest lipid components exist in different state for non-waxy rice and waxy rice.
2. Amylogram of non-waxy or waxy rice starch resembled to that of the respective rice powder, of which crude and combined lipids were removed.
3. Defatting caused considerable change in heat dependent pasting behavior. Effect of defatting of non-waxy rice starch differed from that of waxy rice starch, though their changes had same tendency to those of the respective rice powders. This difference of effect of defatting between non - waxy and waxy rice seemed to be caused, as a part, by the difference of existing state of their lipid components.
