1. Non-glutinous rice starch examined contained 1 .02% of lipid and glutinous one 0.88%.. The ratio of neutral to polar lipid was 64 : 36 in the former and 82 : 18 in the latter . 2. Major lipids were free fatty acid, triglyceride and lysophosphatidylcholine in both the rice starch. 3. The composition of minor lipid classes was considerably different between non-glutinous rice starch and glutinous one. 4. Major fatty acids of total lipid were linoleic, palmitic and oleic acids in both the rice starch. 5. The fatty acid composition of major lipid classes in non-glutinous rice starch, especially of free fatty acid and lysophosphatidylcholine, was found to be considerably different from that in glutinous one.

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Cyclodextrins (CDs) have been prepared from the digest of starch with Bacillus macerans enzyme (BMA), and conventionally separated as an inclusion complex from the digest. The present paper reports a new method of preparation of CDs, in order to simplify the conventional method of CD preparation. The principle of the method is that linear and branched dextrins produced in the macerans enzyme digest of starch are hydrolyzed to glucose by incubation with glucoamylase and CDs are precipitated by the addition of organic solvents such as acetone. Glucoamylase hydrolyzed linear and branched dextrins into glucose without degradation of CDs, and thus, the glucoamylase digest was concentrated and mixed with acetone (80%) to precipitate CDs. α and β-CD were easily separated and obtained in a pure crystalline state by repeating crystallization.

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Ordinary corn starch was oxidized with sodium hypochlorite and the amount of oxidant was varied from 0.2 to 5% as available chlorine per starch. Viscosity was measured by the Amylography at 7% starch concentration and the viscosities below 0.5% oxidant level were higher than raw starch. Transmittance of the paste was measured by the Photopastegraphy. And the increase of transmittance after pasting were observed, which below 1% oxidant level was lower compared with raw starch. From these results it was proved that swelling and solubilization of slightly oxidized corn starch being restricted.

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