Changes in lipid components during germination of mungbean
1985
Choi, K.S. | Kim, Z.U. (Seoul National Univ., Suwon (Korea R.). Dept. of Food Science and Technology)
This investigation was conducted to observe changes of lipid components (phospholipids, free sterols, free fatty acids, triglycerides and estrified sterols) and fatty composition in diethyl ether extract and 85% MeOH extract from cotyledon and seedling axis of mung bean which germinated in the dark at 25-27 deg C for 7 days. The total lipid contents in cotyledon and seedling axis gradually decreased during germination. The triglyceride content in total lipid from cotyledon decreased and free fatty acid content increased, but triglyceride content from seedling axis decreased slightly and free fatty acid content decreased
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