Fatty Acid Characteristics of Triacylglycerols and Phospholipids in Adzuki Beans (Vigna angularis)
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概要
- 論文の詳細を見る
Fatty acid distribution of triacylglycerols and phospholipids isolated from five cultivars of adzuki beans (Vigna angularis) was investigated. Lipids were separated by TLC into eight subfractions. The lipid components comprised mainly phospholipids and triacylglycerols. The phospholipid components included phosphatidylcholine, phoshatidylinositol, and phosphatidylethanolamine. Comparison of these different cultivars showed, with a few exceptions, no significant differences in fatty acid distribution. Fatty acid distribution of triacylglycerols among the five cultivars was characterized as: unsaturated fatty acids predominantly concentrated at the sn-2 position and saturated fatty acids primarily occupying the sn-1 or sn-3 position in the lipids. These results should be useful information to both producers and consumers for manufacturing of traditional adzuki confectionaries(wagashi or an paste) in particularly Japan.
- 社団法人 日本食品科学工学会の論文
- 2010-05-01
著者
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YOSHIDA NAOKO
Department of Ecological Engineering, Toyohashi University of Technology
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Mizushina Yoshiyuki
Department of Nutritional Science, Kobe-Gakuin University
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Yoshimura Hidetoshi
Faculty Of Pharmaceutical Sciences Kyushu University(present):department Of Food And Nutrition Nakam
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Yoshida Hiromi
Department Of Analytical And Bioinorganic Chemistry Kyoto Pharmaceutical University
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Yoshimura H
Faculty Of Pharmaceutical Sciences Kyushu University(present):department Of Food And Nutrition Nakam
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Yoshida Hiromi
Department Of Nutritional Science Kobe Gakuin University
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Mizushina Yoshiyuki
Department Of Nutritional Science Kobe Gakuin University
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TOMIYAMA Yuka
Department of Nutritional Science, Kobe Gakuin University
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Yoshida Naoko
Department Of Biomedical Sciences College Of Life Sciences Ritsumeikan University
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Tomiyama Yuka
Department Of Nutritional Science Kobe Gakuin University
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吉村 英敏
Department of Nutritional Science, Kobe Gakuin University
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YOSHIDA Naoko
Department of Biomedical Science, College of Life Sciences, Ritumeikan University
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Mizushina Yoshiyuki
Department of Applied Biological Science, Science University of Tokyo
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