|
KMID : 0903519860290040346
|
|
Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1986 Volume.29 No. 4 p.346 ~ p.351
|
|
|
Changes in the Free , Bound and Neutral Lipids of Malf during Malting
|
|
|
|
|
Abstract
|
|
|
|
This study was carried out to investigate the changes in bound, free, and neutral lipid components of malt during malting two-rowed barley. During malting, the temperature and relative humidity were 17℃ and 80%, respectively. The content of free lipids in both two-rowed barley and their malt was much higher than thai of bound lipids. Decrease in the content of free lipids during malting was more prominent than that of bound lipids. The content of neutral lipids was 21.0㎎/g-d.w. out of 27.9㎎/g-d.w. of total lipids extracted from two-rowed barley. The content of neutral lipids decreased during malting. Triglyceride, free fatty acid and sterol ester were the principal components of neutral lipids. The content of triglyceride decreased during malting, but the content of free fatty acid and sterol ester increased, Linoleic, palmitic, oleic and linolenic acid were the principal fatty acid of free and bound lipids. The content of palmitic acid in free lipids increased during malting, but that of bound lipids decreased. The content of oleic acid in free Lipids decreased. The principal fatty acids of neutral lipids were similar to those of free lipids. The content of palmitic acid increased during malting, but that of linoleic and stearic acid decreased.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|