Fatty acid compositions of lipids from corn and grain sorghum kernels
Summary Characteristics and fatty acid compositions of the lipid components of the main fractions (germ, starch, gluten, and fiber) obtained in the wet milling of corn and grain sorghum kernels have been determined. The various lipids exhibited differences in chemical characteristics and fatty acid...
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| Veröffentlicht in: | Journal of the American Oil Chemists' Society 1951-01, Vol.28 (1), p.24-27 |
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| container_end_page | 27 |
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| container_issue | 1 |
| container_start_page | 24 |
| container_title | Journal of the American Oil Chemists' Society |
| container_volume | 28 |
| creator | Baldwin, A. R. Sniegowski, M. S. |
| description | Summary
Characteristics and fatty acid compositions of the lipid components of the main fractions (germ, starch, gluten, and fiber) obtained in the wet milling of corn and grain sorghum kernels have been determined.
The various lipids exhibited differences in chemical characteristics and fatty acid composition. These differences were found to be similar in both grains. Germ fats were the most unsaturated, contained the least free fatty acids and the least unsaponifiable matter. Starch fats were 70 to 90% free fatty acids and contained large amounts of palmitic acid. Gluten and fiber fats contained up to 32% unsaponifiables and about 20% free fatty acids. |
| doi_str_mv | 10.1007/BF02639745 |
| format | Article |
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Characteristics and fatty acid compositions of the lipid components of the main fractions (germ, starch, gluten, and fiber) obtained in the wet milling of corn and grain sorghum kernels have been determined.
The various lipids exhibited differences in chemical characteristics and fatty acid composition. These differences were found to be similar in both grains. Germ fats were the most unsaturated, contained the least free fatty acids and the least unsaponifiable matter. Starch fats were 70 to 90% free fatty acids and contained large amounts of palmitic acid. Gluten and fiber fats contained up to 32% unsaponifiables and about 20% free fatty acids.</description><identifier>ISSN: 0003-021X</identifier><identifier>EISSN: 1558-9331</identifier><identifier>DOI: 10.1007/BF02639745</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer‐Verlag</publisher><ispartof>Journal of the American Oil Chemists' Society, 1951-01, Vol.28 (1), p.24-27</ispartof><rights>1951 American Oil Chemists' Society (AOCS)</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c2704-948a02df2cb53696193e4fdf3238e3220da6bb0072f899c259847ac0c2ec2b303</citedby><cites>FETCH-LOGICAL-c2704-948a02df2cb53696193e4fdf3238e3220da6bb0072f899c259847ac0c2ec2b303</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids></links><search><creatorcontrib>Baldwin, A. R.</creatorcontrib><creatorcontrib>Sniegowski, M. S.</creatorcontrib><title>Fatty acid compositions of lipids from corn and grain sorghum kernels</title><title>Journal of the American Oil Chemists' Society</title><description>Summary
Characteristics and fatty acid compositions of the lipid components of the main fractions (germ, starch, gluten, and fiber) obtained in the wet milling of corn and grain sorghum kernels have been determined.
The various lipids exhibited differences in chemical characteristics and fatty acid composition. These differences were found to be similar in both grains. Germ fats were the most unsaturated, contained the least free fatty acids and the least unsaponifiable matter. Starch fats were 70 to 90% free fatty acids and contained large amounts of palmitic acid. Gluten and fiber fats contained up to 32% unsaponifiables and about 20% free fatty acids.</description><issn>0003-021X</issn><issn>1558-9331</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1951</creationdate><recordtype>article</recordtype><recordid>eNp9kE9LAzEUxIMouFYvfoKchdWX9_ZfjrW0VSj0oIK3JZtNanR3syQV6bd3pYI3T8MwPwZmGLsWcCsAyrv7FWBBsszyE5aIPK9SSSROWQIAlAKK13N2EeP7ZCvCPGHLldrvD1xp13Lt-9FHt3d-iNxb3rnRtZHb4PspCwNXQ8t3QbmBRx92b589_zBhMF28ZGdWddFc_eqMvayWz4uHdLNdPy7mm1RjCVkqs0oBthZ1k1MhCyHJZLa1hFQZQoRWFU0z7UBbSakxl1VWKg0ajcaGgGbs5tirg48xGFuPwfUqHGoB9c8B9d8BEwxH-Mt15vAPWc-3iycAzOgbL8VbJw</recordid><startdate>195101</startdate><enddate>195101</enddate><creator>Baldwin, A. R.</creator><creator>Sniegowski, M. S.</creator><general>Springer‐Verlag</general><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>195101</creationdate><title>Fatty acid compositions of lipids from corn and grain sorghum kernels</title><author>Baldwin, A. R. ; Sniegowski, M. S.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2704-948a02df2cb53696193e4fdf3238e3220da6bb0072f899c259847ac0c2ec2b303</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1951</creationdate><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Baldwin, A. R.</creatorcontrib><creatorcontrib>Sniegowski, M. S.</creatorcontrib><collection>CrossRef</collection><jtitle>Journal of the American Oil Chemists' Society</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Baldwin, A. R.</au><au>Sniegowski, M. S.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Fatty acid compositions of lipids from corn and grain sorghum kernels</atitle><jtitle>Journal of the American Oil Chemists' Society</jtitle><date>1951-01</date><risdate>1951</risdate><volume>28</volume><issue>1</issue><spage>24</spage><epage>27</epage><pages>24-27</pages><issn>0003-021X</issn><eissn>1558-9331</eissn><abstract>Summary
Characteristics and fatty acid compositions of the lipid components of the main fractions (germ, starch, gluten, and fiber) obtained in the wet milling of corn and grain sorghum kernels have been determined.
The various lipids exhibited differences in chemical characteristics and fatty acid composition. These differences were found to be similar in both grains. Germ fats were the most unsaturated, contained the least free fatty acids and the least unsaponifiable matter. Starch fats were 70 to 90% free fatty acids and contained large amounts of palmitic acid. Gluten and fiber fats contained up to 32% unsaponifiables and about 20% free fatty acids.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer‐Verlag</pub><doi>10.1007/BF02639745</doi><tpages>4</tpages></addata></record> |
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| identifier | ISSN: 0003-021X |
| ispartof | Journal of the American Oil Chemists' Society, 1951-01, Vol.28 (1), p.24-27 |
| issn | 0003-021X 1558-9331 |
| language | eng |
| recordid | cdi_crossref_primary_10_1007_BF02639745 |
| source | SpringerLink Journals |
| title | Fatty acid compositions of lipids from corn and grain sorghum kernels |
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