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Characteristics of lipids in buckwheat grain and isolated starch and their changes after hydrothermal processing
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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.
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