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The Affects of Starch and Fat in the Diet

by spartanmalc

In the production of glucose by the hydrolysis of starch, a
considerable quantity of fat occurs in the glucose liquor. From
the previous treatment of the raw starch this fat appears to be
an inherent part of the starch itself. This investigation was
undertaken to determine whether fat is really combined with the
carbohydrate in the starch molecule.

It was shown that:

(a) Fat is liberated upon the hydrolysis of starch.

(b) Although no definite compound of carbohydrate and fat was
isolated in pure condition, still a residue relatively high in
fat content was obtained.

(d) The palmitic acid was combined with an unsaturated material,
of unknown composition, as an ester.

(e) The unsaturated material served as a link between the
palmitic acid and the carbohydrate part of the starch.

It has been shown that maize starch cannot be regarded as simply
made up of glucose, but contains a minor constituent, a fatty
substance made up of palmitic acid and an unsaturated material
whose composition is still unknown.

Fat associated with starch: It is well known that the starches
as they are obtained ordinarily from the plants have a certain
amount of fat associated with them. It has been assumed generally
that this fat can be removed by solvents, and that its presence
is a contamination of the starch with other constituents which
occur intimately associated with the starch in the plant.

In the manufacture of glucose commercially from corn starch an
insoluble product known as "refinery mud" occurs in the sugar
liquor after the hydrolysis, and is separated by filtration. This
refinery mud as recovered contains about 50% of fat, chiefly the
higher fatty acids, and after washing and other treatment is sold
as soap stock.

Considering the process employed in the commercial hydrolysis of
starch it is improbable that the source of this fatty material
can be attributed to extraneous matter accompanying the starch
from the kernel, since its presence is observed only during or
after the destruction of the starch by hydrolysis. The occurrence
of free fatty acids during the hydrolysis and disruption of the
complex starch molecule leads to the 
interesting question of whether the fatty material constitutes
an inherent part of the starch itself.

The present article is an account of an attempt to answer this
question, and the results obtained lead to the following
conclusions :

I. The major part of the fatty material present in starch cannot
be removed by solvents before hydrolysis.

II. Hydrolysis of corn starch freed of extraneous fat liberates
fatty acids.

III. The liberated fat is principally palmitic acid, but an
unsaturated substance of unknown structure also occurs with it.

IV. The fat is liberated when hydrolysis has reached the
erythrodextrin stage.

V. It is possible to obtain from starch residues containing
relatively large amounts of fat combined with carbohydrate.

VI. The palmitic acid apparently is attached indirectly to the
carbohydrate, but directly to the unsaturated component.

VII. Starches from other sources than corn also contain combined
fat.

VIII. Extraneous Fat Accompanying the Starch.

The corn starch used was the best alkali-washed product
available in the open market. A 82.26 g. sample of this material
was extracted, first with ether, then with petroleum ether and
finally with carbon tetrachloride. The duration of the extraction
in each case was 36 hours.

The amount of soluble matter, chiefly fat, obtained by means of
each successive solvent was Solvent. Ether (dry) 0.057, Petroleum
ether 0.012, Carbon tetrachloride 0.046, total 0.115. Further
extraction gave no weighable residues upon evaporation of the
solvent. The residues, obtained by evaporation of the solutions
from the first extractions and the weights of which are given in
the table above, were yellow and gummy.

Upon solution in alcohol and titration with alkali, the combined
residues gave an acid value 1 of 95.1. A comparison of this acid
number with 186.0, that of the fat described under II, indicates
the presence of considerable foreign matter, probably
nitrogeneous in character.

Malcolm Blake has researched and written about nutrition, diet
and weight loss.  To see more of his writing, visit his article
about <a href="http://howtogetflatstomach.weebly.com/">how to get
a flat stomach</a>.

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