Neutral lipids of chickpea flour and protein isolates
1998
Sanchez-Vioque, R. | Clemente, A. | Vioque, J. | Bautista, J. | Millan, F.
The neutral lipids composition of defatted chickpea flour and two types of protein isolates has been studied. The main compounds in neutral lipids are triacylglycerols, free fatty acids, and diacylglycerols. Other compounds present are wax esters, free fatty alcohols, and free sterols. The main fatty acids in neutral lipids are C₁₈:₂ and C₁₈:₁ among the unsaturated, and C₁₆:₀ and C₁₈:₀ among the saturated acids. Free and esterified alcohols range from C₁₆:₀ to C₂₈:₀, the majority being those with an even number of carbon atoms. Sterols observed are β-sito-sterol, campesterol, stigmasterol, and δ-5-avenasterol. Triacyl-glycerols are partially hydrolyzed, and the amounts of unsaturated sterols and unsaturated fatty acids are reduced as a result of the chemical treatment during production of the protein isolates.
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