Skip to main content
SpringerLink
Log in

The distribution of lipids in the germ, endosperm, pericarp and tip cap of amylomaize, LG-11 hybrid maize and waxy maize

  • Technical
  • Published:
Journal of the American Oil Chemists’ Society

Abstract

The quantitative distribution of 23 acyl lipid classes and unsaponifiable matter in kernels of amylomaize, LG-11 hybrid maize and waxy maize is described. LG-11 and waxy maize were normal (oil content) varieties, containing 4.9% and 5.1% lipid, respectively, while amylomaize (9.3% lipid) was a high oil variety. The distribution of kernel lipids was 76–83% in germ, 1–2% in pericarp, 1% in tip cap, 1–11% in starch, and 13–15% in aleurone plus the nonstarch fraction of the starchy endosperm. Germ contained 39–47% lipid, which was nostly triglyceride (TG), with some steryl esters (SE) and diglycerides (DG), and small amounts of glycolipids (GL) and phospholipids (PL). Aleurone lipids appeared to be TG with some free fatty acids (FFA) and SE. The other nonstarch lipids in starchy endosperm were FFA with very small amounts of SE, DG, GL and PL. The starches had a little surface lipid (FFA) and true (internal) starch lipid (FFA, lyso-PL) in quantities roughly related to amylose content (amylomaize =ca. 73% amylose, 1.0% lipid; LG-11=23% amylose, 0.7% lipid; waxy maize =<5% amylose, 0.2% lipid). Pericarp lipids (0.8–2.5%) were mainly unsaponifiable matter, the acyl lipids being TG, SE, DG and FFA. Tip cap lipids (2.5–2.9%) had more TG, GL and PL than pericarp lipids, but were otherwise similar. Pericarp lipids and endosperm nonstarch lipids appeared to have suffered extensive degradation at some time during kernel development or after harvesting, while lipids in starch, germ and tip cap were evidently unaffected. FFA and lyso-PL are regarded as normal components of maize starch (rather than degradation products) and may occur as amylose inclusion complexes.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Morrison, W.R., “Advances in Cereal Science and Technology,” Vol. 2 Edited by Y. Pomeranz, American Association of Cereal Chemists, St. Paul, MN, 1978, p. 221.

    Google Scholar 

  2. Blessin, C.W., JAOCS 45 (2): Abstract 69 (1968).

    Google Scholar 

  3. Bolling, H., and A.W. El Baya, Muehle 108:408 (1971).

    Google Scholar 

  4. Bolling, H., and A.W. El Baya, Getreide Mehl Brot 28:187 (1974).

    Google Scholar 

  5. Glogovcan, M., R. Savic, S. Majstorovic, and S. Ostojic, Muehle Mischfuttertechnik 112:131 (1975).

    Google Scholar 

  6. Weber, E.J. “Industrial Uses of Cereals,” Edited by Y. Pomeranz, American Association of Cereal Chemists, St. Paul, MN, 1971, p. 161.

    Google Scholar 

  7. Nechaev, A.P., and Zh. Ya. Sandler, “Cereal Lipids,” Kolos, Moscow, USSR, 1975.

    Google Scholar 

  8. Jahn-Deesbach, W., R. Marquard, and M. Heil, Z. Lebensm. Wiss. Technol. 159:279 (1975).

    CAS  Google Scholar 

  9. Jellum, M.D., Cereal Chem. 47:549 (1970).

    CAS  Google Scholar 

  10. Lotti, G., and R. Izzo, Riv. Ital. Sostanze Grasse 48:574 (1971).

    CAS  Google Scholar 

  11. Blessin, C.W., J.D. Brecher, and R.J. Dimler, Cereal Chem. 40:582 (1963).

    CAS  Google Scholar 

  12. Grams, G.W., C.W. Blessin, and G.E. Inglett, JAOCS 47:337 (1970).

    Article  CAS  Google Scholar 

  13. MacMurray, T.A., and W.R. Morrison, J. Sci. Food Agric. 21:520 (1970).

    Article  CAS  Google Scholar 

  14. Morrison, W.R., D.L. Mann, S. Wong, and A.M. Coventry, Ibid. 26:507 (1975).

    Article  CAS  Google Scholar 

  15. Bligh, E.G., and W.J. Dyer, Can. J. Biochem. Physiol. 37:911 (1959).

    CAS  Google Scholar 

  16. Clayton, T.A., T.A. MacMurray, and W.R. Morrison, J. Chromatogr. 47:277 (1970).

    Article  CAS  Google Scholar 

  17. Acker, L., and H.J. Schmitz, Starke 19:275 (1967).

    Article  CAS  Google Scholar 

  18. Moruzzi, G., R. Viviani, A.M. Sechi, and G. Lenaz, J. Food Sci. 34:581 (1969).

    Article  CAS  Google Scholar 

  19. Hølmer, G., R.L. Ory, and C.-E. Høy, Lipids 8:277 (1973).

    Article  Google Scholar 

  20. Thomson, L.W., and S. Zalik, Plant Physiol. 52:268 (1973).

    Article  CAS  Google Scholar 

  21. Youngs, V.L., and H. Püskülcü, Crop. Sci. 18:881 (1976).

    Article  Google Scholar 

  22. Hargin, K.D., and W.R. Morrison, in preparation, (1979).

  23. Weber, E.J. JAOCS 46:485 (1969).

    Article  CAS  Google Scholar 

  24. Weber, E.J., Ibid. 47:340 (1970).

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science and Nutrition, University of Strathclyde, 131 Albion Street, G1 1SD, Glasgow, Scotland, UK

    Siew Leng Tan & William R. Morrison

Authors
  1. Siew Leng Tan
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. William R. Morrison
    View author publications

    You can also search for this author in PubMed Google Scholar

About this article

Cite this article

Tan, S.L., Morrison, W.R. The distribution of lipids in the germ, endosperm, pericarp and tip cap of amylomaize, LG-11 hybrid maize and waxy maize. J Am Oil Chem Soc 56, 531–535 (1979). https://doi.org/10.1007/BF02680196

Download citation

  • Received:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02680196

Keywords

Search

Navigation