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Fatty acid compositions of lipids from corn and grain sorghum kernels
Author(s) -
Baldwin A. R.,
Sniegowski M. S.
Publication year - 1951
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02639745
Subject(s) - unsaponifiable , germ , food science , sorghum , chemistry , palmitic acid , starch , fatty acid , fiber , biochemistry , organic chemistry , agronomy , biology , microbiology and biotechnology
Summary Characteristics and fatty acid compositions of the lipid components of the main fractions (germ, starch, gluten, and fiber) obtained in the wet milling of corn and grain sorghum kernels have been determined. The various lipids exhibited differences in chemical characteristics and fatty acid composition. These differences were found to be similar in both grains. Germ fats were the most unsaturated, contained the least free fatty acids and the least unsaponifiable matter. Starch fats were 70 to 90% free fatty acids and contained large amounts of palmitic acid. Gluten and fiber fats contained up to 32% unsaponifiables and about 20% free fatty acids.