Lipids of Wheat, Corn and Potato Starch

Abstract

The lipid constituents from wheat, corn and potato starches were analyzed, as was the composition of nonstarch compounds present in these lipid extracts. The lipids were extracted from starch granules using n‐propanol‐water (3:1, v/v) via cold and hot extraction into surface and internal lipid fractions, respectively; fatty acid profiles of the fractions so obtained were then carried out. The content of surface lipids was greatest from potato and wheat starches, whereas cornstarch was characterized as having the highest relative percentage of internal lipids. Hot extraction resulted in an increase in the lipid content for all extracts, and of the starches investigated, the lipids from cornstarch contained the highest percentage of polyunsaturated fatty acids. Unlike that of wheat starch, it was noted that the fatty acid, C20: 1 (n‐9), could only be extracted from corn and potato starch granules by the hot extraction technique. Lysophosphatidylcholine (LPC) and some phenolics were found to bind to wheat starch granules, but not to those of corn and potato. Using HPLC‐UV‐DAD analysis, five phenolic compounds were detected in the lipids extracted from wheat starch by hot extraction. Maxima from UV‐DAD spectra of the compounds were observed at a wavelength of 337.4 or 332.7 nm, and are characteristic of phenolic acids or their derivatives.

Lysophosphatidylcholine Identified as Channel‐Associated Phospholipid of Maize Starch Granules

“…1-Propanol and water (3:1 v/v) at room temperature (Morrison and Coventry 1985) was chosen as the extraction solvent because R-CLSM analysis indicated that it was more efficient than other systems such as chloroform-methanol and 70% dioxane (data not shown). This is congruent with the reports of Morrison et al (1988) and Blaszczak et al (2003) that surface lipids were extracted from starch at room temperature using this solvent, as granule swelling is required for extraction of internal lipids (Morrison and Coventry 1985). R-CLSM confirmed that the ability of granule channels to bind Ag + was greatly reduced by treatment with thermolysin followed by extraction with 1-propanol and water (3:1 v/v) at room temperature (Fig.…”

“…Baldwin et al (1997) examined the surfaces of wheat, rice, and potato starch granules using time-of-flight secondary-ion mass spectrometry (TOF-SIMS) and reported that LPC containing palmitic or linoleic acid were the only major phospholipids occurring at those granules surfaces. Blaszczak et al (2003) found LPC in both room-temperature (surface lipids) and 90°C extracts (1-propanol and water, 3:1 v/v) of wheat starch, but not of maize starch. The absence of LPC in maize starch might be due to the fact that maize starch obtained by commercial wet milling, the steep water of which process contains bacterial enzymes, and the starch of which process contains considerably less protein and presumably less phospholipid, was used by them.…”

“…The surface free fatty acids of maize starch, which are present in much greater amounts than is LPC, have been identified by Blaszczak et al (2003).…”

Study of quantitative interactions of potato and corn starch granules with ions in diluted solutions of heavy metal salts

“…The total lipid content, determined by extraction for 3 h using a hot solvent mixture of n-propanol-water (3:1, v/v) according to Błaszczak, Fornal & Amarowicz (2003), was amounted to 1.25±0.05 and 0.19±0.02 g in 100 g of corn and potato starch, respectively.…”

Fatty Acids and Bioactive Lipids of Potato Cultivars: An Overview

“…PSt lipids 0.53 g/100 g were characterized by having high level of surface lipids 0.32 g/ 100 g while internal lipids accounted for 0.21 g/100g 19 . Dhital, Shrestha, Hasjim and Gidley 2011 separated PSt granules into very small PSt-VS , small PSt-S , medium PSt-M , large PSt-L , and very large PSt-VL fractions and the TL was found to be higher in the small PSt ones.…”