Changes in Lipid Components During Germination of MungBean

녹두발아(綠豆發芽)중 지방질성분(脂肪質成分)의 변화(變化)

  • Choi, Kap-Seong (Department of Food Science and Technology Seoul National University) ;
  • Kim, Ze-Uook (Department of Food Science and Technology Seoul National University)
  • 최갑성 (서울대학교 식품공학과) ;
  • 김재욱 (서울대학교 식품공학과)
  • Published : 1985.08.01

Abstract

This investigation was conducted to observe changes of lipid components (phospholipids, free sterols, free fatty acids, triglycerides and estrified sterols) and fatty composition in diethyl ether extract and 86% MeOH extract from cotyledon and seedling axis of mung bean which were germinated in the dark at 25-$27^{\circ}C$ for 7 days. The total lipid contents in cotyledonn and seedling axis gradually decreased during germination. The triglyceride content in total lipid from cotyledon decreased and free fatty acid content increased, but triglyceride content from seedling axis decreased slightly and free fatty acid content decreased. Free sterol, esterified sterol and phospholipid content in cotyledon increased continuously, but their content in seedling axis dcreased slightly. The major fatty acids in mung bean were palmitic acid, linoleic acid and linolenic acid.

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