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Plant lipids. I.—the carbohydrate content of groundnut phospholipids
Author(s) -
Aylward F.,
Nichols B. W.
Publication year - 1961
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740120909
Subject(s) - stachyose , raffinose , alcohol , sugar , chemistry , arabinose , sucrose , carbohydrate , sugar alcohol , mannose , food science , galactose , free sugar , biochemistry , xylose , fermentation
(1) Free sugars, comprised of a mixture of stachyose, sucrose and raffinose, constituted about 0.86% of the groundnut phospholipids insoluble in alcohol. Sucrose and stachyose were also associated with the alcohol‐soluble fraction of the material which contained some 0.6% of free sugar. (2) Combined sugars represented a further 4.66% of the alcohol‐insoluble and 2.36% of the alcohol‐soluble fractions. Glucose and galactose were found in both fractions; the alcohol‐insoluble phospholipids contained also arabinose and mannose. (3) Groundnut phytoglycolipid differs from the phytoglycolipids of soya‐bean and maize in the extremely small quantity of mannose present and the correspondingly high concentration of arabinose.