Soybean sterols during maturation of seeds I. Accumulation of sterols in the free form, fatty acid esters, acylated glucosides and non-acylated glucosides

スポンサーリンク

概要

• 論文の詳細を見る

• During maturation of soybean seeds, time courses for changes in four classes of sterols, the free form, fatty acid esters, acylated glucosides and non-acylated glucosides, were determined after fractionation by Florisil column chromatography and thin layer chrornatography. The sterol contents expressed on the basis of mg of sterols per g of total lipids, or per g of dry matter suggested that accumulations of sterols in the seeds preceded accumulations of the total lipids or dry matter. Through maturation, the free form of sterols was most abundant and its composition was about 60% of the total sterols ; acylated steryl glucosides had values of about 30 to 10%, non-acylated steryl glucosides values of 20 to 5%, and fatty acid esters less than 20%. The accumulating patterns of the respective classes of sterols, especially those of the acylated and non-acylated steryl glucosides, showed similarities.

• 日本植物生理学会の論文

著者

• Katoh Minoru

  Department Of Agricultural Chemistry University Of Osaka Prefecture:(present) Laboratory Of Chemical

• KATAYAMA Masayuki

  Department of Applied Biological Chemistry, Osaka Prefecture University

• Katayama Masayuki

  Department Of Agricultural Chemistry University Of Osaka Prefecture

関連論文

• Effect of Fructose on Lipoprotein Lipase Activity of Adipose Tissue in Rats
• Effects of Curdlan and Gellan Gum on the Surface Structure of Intestinal Mucosa in Rats
• Soybean sterols during maturation of seeds I. Accumulation of sterols in the free form, fatty acid esters, acylated glucosides and non-acylated glucosides
• Reversibility of the Curdlan Feeding Effects on the Morphological Structure of Intestinal Mucosa in Rats

スポンサーリンク