Search engine for discovering works of Art, research articles, and books related to Art and Culture
Javascript must be enabled to continue!
Characteristics of lipids in buckwheat grain and isolated starch and their changes after hydrothermal processing
View through CrossRef
AbstractStudies were carried out on bond and free lipids of buckwheat grain and isolated starch. As regards free and bond lipids, fraction composition (percentages of neutral and polar fraction) and fatty acids were determined. It was found that the content of free lipids in buckwheat grain was twice higher than of bond lipids. On the other hand, in case of starch percentage of free lipids was twice lower than of bond lipids. As regards free and bond lipids of buckwheat grain and starch, main fraction was represented by the neutral one. Percentages of glycolipids and phospholipids amounted to only from 5 to 7%. Fatty acids were predominated by unsaturated acids C18:2 and C18:1.Fire and steam hydrothermal processing resulted in several quantitative changes, the most important ones being an increase of free lipid content in the grain and of bond lipid content in the starch, changes in the percentage of glycolipids and phospholipids, an increase of saturation of free lipid fatty acids in the grain, and of saturation of bond lipid fatty acids in the starch.
Title: Characteristics of lipids in buckwheat grain and isolated starch and their changes after hydrothermal processing
Description:
AbstractStudies were carried out on bond and free lipids of buckwheat grain and isolated starch.
As regards free and bond lipids, fraction composition (percentages of neutral and polar fraction) and fatty acids were determined.
It was found that the content of free lipids in buckwheat grain was twice higher than of bond lipids.
On the other hand, in case of starch percentage of free lipids was twice lower than of bond lipids.
As regards free and bond lipids of buckwheat grain and starch, main fraction was represented by the neutral one.
Percentages of glycolipids and phospholipids amounted to only from 5 to 7%.
Fatty acids were predominated by unsaturated acids C18:2 and C18:1.
Fire and steam hydrothermal processing resulted in several quantitative changes, the most important ones being an increase of free lipid content in the grain and of bond lipid content in the starch, changes in the percentage of glycolipids and phospholipids, an increase of saturation of free lipid fatty acids in the grain, and of saturation of bond lipid fatty acids in the starch.
Related Results
Characterization and application of bambara groundnut starch-lipid complexes
Characterization and application of bambara groundnut starch-lipid complexes
Bambara groundnut (Vigna subterranea) is an indigenous underutilised leguminous crop to Africa. It is a good source of protein and carbohydrate including starch. Bambara groundnut ...
Identification of Tartary Buckwheat (Fagopyrum tataricum (L.) Gaertn) and Common Buckwheat (Fagopyrum esculentum Moench) Using Gas Chromatography–Mass Spectroscopy-Based Untargeted Metabolomics
Identification of Tartary Buckwheat (Fagopyrum tataricum (L.) Gaertn) and Common Buckwheat (Fagopyrum esculentum Moench) Using Gas Chromatography–Mass Spectroscopy-Based Untargeted Metabolomics
Tartary buckwheat has attracted more attention than common buckwheat due to its unique chemical composition and higher efficacy in the prevention of various diseases. The content o...
By promoting growth and development, castor bean meal biofertilizer improves the yield and quality of Tartary buckwheat and indirectly improves the growth and development of Tartary buckwheat sprouts
By promoting growth and development, castor bean meal biofertilizer improves the yield and quality of Tartary buckwheat and indirectly improves the growth and development of Tartary buckwheat sprouts
IntroductionFertilizer selection and application is closely related to crop yield and quality. Tartary buckwheat is a medicinal and food crops, has a broad space for development. H...
Human health benefits from buckwheat nutrients
Human health benefits from buckwheat nutrients
Buckwheat contains a variety of nutrients in its grains. The main compounds are proteins, rutin, polysacchardes, dietary fibre, lipids, polyphenols and micronutrients (minerals and...
Effects of Different Dehulling Methods on Physical and Chemical Properties of Tartary Buckwheat Flour
Effects of Different Dehulling Methods on Physical and Chemical Properties of Tartary Buckwheat Flour
AbstractDehulling is a necessary step in the processing of Tartary buckwheat products. In this study, the effects of three different dehulling methods on the starch structure and p...
Tuning the Chemical and Thermo-Mechanical Properties of Cassava Starch Thin Films to Produce Biodegradable Packaging Materials
Tuning the Chemical and Thermo-Mechanical Properties of Cassava Starch Thin Films to Produce Biodegradable Packaging Materials
Abstract
Starch is a renewable resource and starch films play a vital role as an alternative for synthetic polymers in packaging applications. However, the films prepared f...
Characterisation of finger millet (Eleusine coracana) starch isolated by conventional and ultrasound-assisted starch isolation methods
Characterisation of finger millet (Eleusine coracana) starch isolated by conventional and ultrasound-assisted starch isolation methods
Abstract
Starch is a versatile biomaterial with a wide range of applications across various industrial sectors. Therefore, starch isolation methods play a crucial ro...
CHARACTERIZATION OF BUCKWHEAT AND ITS POTENTIAL APPLICATION AS GLUTEN-FREE FLOUR IN CHAPATTI
CHARACTERIZATION OF BUCKWHEAT AND ITS POTENTIAL APPLICATION AS GLUTEN-FREE FLOUR IN CHAPATTI
Buckwheat relates to the family of crops Polygonaceae which has the property of free of gluten. It is rich in health-promoting phytonutrients because of its high nutritional conten...