Neuere Untersuchungen über die Lipide der Getreidestärken. Teil II. Die Lipide verschiedener Stärkearten und ihre Bindung an die Amylose

Recent Studies on Lipids of Cereal Starches. Part 2. Lipids of Various Types of Starch and their Bond to Amylose. By means of butanol/water (65 : 35) the lipids have been extracted from various cereal starches at 70°C. 1.0 respectively 1.3 %. lipids could be obtained from barley resp. oat starch. In every case lysolecithine was the main part (50–60 %). Apart from that, other lysophosphatides as well as free fatty acids were isolated and identified. The lipids bound to starch remain unchanged for a longer term. Apparently, the inclusion into the amylose helix acts as a protection against autoxidation. The amylose‐lysolecithine‐inclusion compound was prepared in pure form with a lysolecithine content of 10.2%. Processes for the determination of amylose so far proposed do not take into consideration the special bonding circumstances of lipids in cereal starches. Thus, amylose contents having been determined by these processes are too low.