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Glyceride structure variation in soybean varieties: II. Silver ion chromatographic analysis

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Lipids

Abstract

The glyceride structures of 20 soybean varieties were determined by silver ion chromatography. Plots of the percentage of each triglyceride vs. the percentage of its constitutent fatty acids revealed no genetic variants that had not been found previously by stereospecific analysis. The results deviated significantly from the amounts predicted by the 1-random-2-random-3-random hypothesis of glyceride distribution. This deviation can be explained by a noncoincidence of the peak biosynthesis of oleic and linoleic acids during maturation of the beans.

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Authors and Affiliations

  1. Department of Food Technology, Iowa State University, 50011, Ames, IA

    S. H. Fatemi & E. G. Hammond

Authors
  1. S. H. Fatemi
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  2. E. G. Hammond
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Additional information

Journal Paper No. J-8840 of the Iowa Agriculture and Home Economics Experiment Station, Ames, IA. Project No. 2143.

Abbreviations used: S=saturated acyl group on a triglyceride, 18∶0+16∶0. M=monounsaturated acyl group, 18∶1, D=diunsaturated acyl group, 18∶2. T=triunsaturated acyl group, 18∶3.

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Fatemi, S.H., Hammond, E.G. Glyceride structure variation in soybean varieties: II. Silver ion chromatographic analysis. Lipids 12, 1037–1042 (1977). https://doi.org/10.1007/BF02533331

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  • DOI: https://doi.org/10.1007/BF02533331

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