Effect of Embraced Lipid on the Gelatinization of Rice Starch

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Abstract
Quantitative evalution of starch‐lipid interaction was attempted by means of amylography, the degree of gelatinization, iodine affinity, iodine color intensity, solubility and swelling power using isolated non‐defatted, defatted, and re‐embraced or impregnated starch with fatty acids, whose starch was isolated from non‐glutinous rice. The data obtained support that characteristics of rice starch are greatly affected by a trace amount of embraced lipid. The saturated amount of lipid in the rice starch might be reasonably deduced to be about 1 % or less. This value estimated from set back and maximum viscosity in amylography is in good agreement with the data obtained already.