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Neutral lipids of chickpea flour and protein isolates
Author(s) -
SánchezVioque Raúl,
Clemente Alfonso,
Vioque Javier,
Bautista Juan,
Millán Francisco
Publication year - 1998
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/s11746-998-0236-z
Subject(s) - campesterol , stigmasterol , wax , chemistry , sterol , hydrolysis , tripalmitin , food science , organic chemistry , biochemistry , chromatography , cholesterol
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 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.