Starch Lipids: A Reappraisal

It is proposed that lipids on the surface of starch granules should be called “starch surface lipids”, and that those inside the granules should be called “internal starch lipids”. Starch surface lipids appear to be derived from the “non‐starch lipids” which are either free or bound to proteins in the starch‐bearing tissues. In cereals the internal starch lipids are exclusively monoacyl lipids, and they are quite different in composition from the starch surface lipids and non‐starch lipids. In some recent publications lipids purporting to be internal starch lipids evidently include substantial quantities of non‐starch or surface lipids.