Lipids in Potato Starch and Potato Protein Products
1988 Volume 41 Issue 2 Pages 153-156
Details
1988 Volume 41 Issue 2 Pages 153-156
Lipids in potato starch and potato protein products were comparatively examined. 1. Potato starch and potato protein products were found to contain 0. 015% and 1. 470% lipid, respectively. 2. The ratio of neutral lipids to polar lipids was 60: 40 in potato starch and 70 : 30 in potato protein products. 3. Major neutral lipids were mainly composed of free fatty acids in both potato products, followed by diacylglycerol in potato starch and triacylglycerol in potato protein products. 4. The principal polar lipids in potato starch were sterylglycoside, diglycosyl-diacylglycerol as glycolipid and phosphatidyl-choline, and phosphatidylglycerol as phospholipid. On the other hand, those in potato protein products were similar glycolipids in large amounts, with a small amount of phospholipid. 5. The most abundant lipid component as a whole was free fatty acids in both products. 6. Among the constituent fatty acids, palmitic acid predominated in both total lipids and free fatty acids in both potato products.
