Neutral lipids of chickpea flour and protein isolates

被引：6

作者：

Sanchez-Vioque, R

Clemente, A

Vioque, J

Bautista, J

Millán, F

机构：

[1] CSIC, Inst Grasa, Dept Fisiol & Tecnol Prod Vegetales, Sevilla 41012, Spain

[2] Univ Sevilla, Fac Farm, Dept Bioquim Bromatol & Toxicol, E-41012 Sevilla, Spain

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1998年 / 75卷 / 07期

关键词：

chickpea; flour; neutral lipids; protein isolates;

D O I：

10.1007/s11746-998-0236-z

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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 C-18:2 and C-18:1 among the unsaturated, and C-16:0 and C-18:0 among the saturated acids. Free and esterified alcohols range from C-16:0 to C-28:0' the majority being those with an even number of carbon atoms. Sterols observed are beta-sitosterol, campesterol, stigmasterol, and delta-5-avenasterol. Triacylglycerols 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.

引用

页码：851 / 855

页数：5

共 28 条

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[2] HYDROPHOBIC AND ELECTROSTATIC INTERACTIONS ON EXTRUSION OF PROTEIN ISOLATES [J].