Nature of Lysolecithin in Rice Grains
作者： Akio NAKAMURA , Reiko SHIMIZU , Tetsuro KÔNO , Saburo FUNAHASHI
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摘要: Problems of the interaction between starch and lysolecithin are treated in this article. The endosperm rice grains was fractionated it found that associated with granules. association not a mere adsorption, but rather more firm combination. It demonstrated had an ability to combine aqueous solution, cause amylose precipitate, amylopectin. lysolecithin-amylose complex isolated, shown is most certainly included helicoidal structure chain. A possible role during course formation discussed.
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