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首页> 外文期刊>Indian Journal of Agricultural Biochemistry >Changes in Lipids and Fatty Acids during Soaking and Germination of Chickpea (Cicer arietinum)
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Changes in Lipids and Fatty Acids during Soaking and Germination of Chickpea (Cicer arietinum)

机译：鹰嘴豆（Cicer arietinum）浸种和萌发过程中脂质和脂肪酸的变化

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摘要

Four variegated cultivars of chickpea namely BG 256, JG-74, KWR-108 and DCP 92-3 were studied for the lipid and fatty acid profile of seed during soaking and 3-days of germination. Saturated as well as unsaturated fatty acids during soaking and at different stages of germination (1,2,3 days after) were determined. Soaking of chickpea seed reduced total lipid content of seed. Palmitic acid was the major saturated fatty acid of chickpea, which was not affected during 3-days of germination. However, stearic acid reduced significantly during germination. The oleic and linoleic acids constituted major unsaturated fatty acids of chickpea and both of them registered significant increase during 3-days of germination. Linolenic acid, a poly-unsaturated fattyacid was however, decreased during germination, but the level of total polyunsaturated (PUFA) and total unsaturated (TUFA) fatty acids remained unchanged.
机译：研究了鹰嘴豆的四个杂种，即BG 256，JG-74，KWR-108和DCP 92-3，在浸种和发芽3天期间其脂质和脂肪酸分布状况。测定了浸泡过程中和发芽不同阶段（1、2、3天后）的饱和脂肪酸和不饱和脂肪酸。鹰嘴豆种子的浸泡减少了种子的总脂质含量。棕榈酸是鹰嘴豆的主要饱和脂肪酸，在发芽的三天内未受影响。但是，硬脂酸在发芽过程中明显减少。油酸和亚油酸构成了鹰嘴豆的主要不饱和脂肪酸，并且它们在发芽的三天内都显示出明显的增加。然而，亚麻酸（一种多不饱和脂肪酸）在发芽过程中减少了，但总多不饱和脂肪酸（PUFA）和总不饱和脂肪酸（TUFA）的水平保持不变。

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