• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.25-30
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• 1989

Effects of cooking and drying methods on the composition of glycolipids and phospholipids of shrimp, Metapenaeus joyneri, were investigated. Major components of the glycolipids were esterified steryl glycosides, monogalactosyl diglycerides and steryl glycosides. Hot air drying enhanced the esterified steryl glycosides content substantially with the reduction of the monogalactosyl diglycerides content. However, reversed pattern was shown for freeze drying. Main components of the phospholipids were phosphatidyl ethanolamines, phosphatidyl cholines, phosphatidic acids, phosphatidyl inositols and phosphatidyl serines. Phosphatidic acids content for hot air and freeze dried shrimp without tooting was 8.3% and 5.9%, respectively. On the other hand, freeze dried shrimp with microwave heating was higher in phosphatidyl ethanolamines contents but lower in phosphatidyl cholines contents than hot air dried shrimp. Major fatty acids of the glycolipids and phospholipids fractions were pentadecanoic acid, palmitic acid, oleic acid, nervonic acid and eicosapentaenoic acid in fresh shrimp.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.262-268
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• 1989

The composition of glycolipid, phospholipid and fatty acid of brown rice, milled rice and bran were studied for four varieties of rice such as Nampung, Milyang # 23, Whasung and Jinhung. The content of esterified steryl glycosides(ESG) in glycolipids was the highest in the brown rice, milled rice and bran. Monogalactosyl diglycerides(MGDG) and steryl glycosides(SG) were the second highest. Of the phospholipids, phosphatidyl cholines(PC) + phosphatidyl serines(PS) were the next. Fatty acid composition of glycolipids were different from total lipids and neutral lipids in brown rice and milled rice. Palmitic acid content was very high and oleic acid content was low in glycolipids. The major fatty acid components of phospholipids in brown and milled rice were also palmitic, linoleic and oleic acid. In the bran, the major fatty acid classes were different from those of milled rice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.1
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• pp.29-35
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• 1992

Total lipids of Korean black soybean (Glycine man Merr) during soaking in water were extracted, purified and fractionated into three lipid classes, and then lipid contents and their fatty acid compositions were investigated. The lipids of the beans consisted of 89.1% neutral lipids, 1.5% glycolipids and 9.4% phospholipids, and these fractions did not change significantly during the soaking period. The neutral lipid fraction of the beans contained 92.1% triglyceride, 3.0% sterol esters and hydrocarbons, 2.8% diglyceride, 1.5% free fatty acids, 0.3% free sterols and 0.3% monoglyceride, and no significant changes were found in the composition of neutral lipid fraction from the soaked beans. Major components of the glycolipid fraction were esterified steryl glycosides (43.6%), steryl glycosides (26.6%) and digalactosyl diglycerides (14.5%), and these fractions did not change significantly during the soaking period. On the other hand, phosphatidyl choline (41.6%) and phosphatidyl ethanolamine (39.5%) were most abundant components found in the phospholipid fraction, and the contents of phospholipids changed a little during the soaking period. Linoleic acid, oleic acid and palmitic acid were the major fatty acids found in total lipids, neutral lipids, glycolipids and phospholipids. A few changes in the major fatty acid compositions of phospholipids were observed during the soaking period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.3
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• pp.262-268
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• 1988

Total lipids of Korean black Soybean were extracted, purified and fractionated into three lipid classes (Neutral lipid, NL; glycolipid, GL;phospholipid, PL) and the composition of lipid class and fatty acid were studied. Total lipids of black soybean consisted of 88.5% NL, 2.5% GL and-9.0% PL. In the NL, triglycerides were predominant(80.4%) and also sterol esters, hydrocarbons, diglycerides, free fatty acids and sterols were identified. The major component of GL were monogalactosyl diglycerides and esterified steryl glycosides, and then cerebrosides, steryl glycosides, digalactosyl diglycerides were also found. As major component of the PL, phosphatidyl ethanolamine and phosphatidyl choline were observed, other compounds such as phosphatidyl inositol, phosphatidyl serine and lysophosphatidyl choline were also determined. The major fatty acids in the NL and GL were linoleic acid, oleic acid and palmitic acid, however, PL contained higher relative content of palmitic acid and lower level of oleic acid compared with those of NL and GL.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.2
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• pp.175-180
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• 1984

Lipids in oyster mushroom (Pleurotus florida) were extracted by the mixture of chloroform-methanol (2: 1, v/v) and fractionated into neutral lipids, glycolipids and phospholipids by silicic acid column chromatography. Components and fatty acid composition of each fraction were deter- mined by thin-layer and gas-liquid chromatographies. Fresh oyster mushroom contained 0.5% total lipid in which the contents if neutral lipids, glycolipids and phospholipids were 33.8%, 19.7% and 45. 6%, respectively, Triglycerides(38.2%), free fatty acids (20%) and free sterol (10%) were the major components among the neutral lipids. Diglycerides, monoglycerides, sterol esters and three unidentified neutral lipids were the minor components. Major components of glycolipids were steryl glycosides(35.9%) and esterified steryl glycosides (23.7%). Digalactosyl diglycerides, mono-galactosyl diglycerides and two unknown components were also present. Of the phospholipids, phosphatidyl cholines and serines (48.2%), and phosphatidyl ethanolamines(44.4%) were the major components. On the other hand, the major fatty acids of neutral lipids we.e linoleic, palmitoleic, oleic and palmitic acid. Linoleic and palmitic acid were the predominant fatty acids of both glycolipids and phospholipids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.727-734
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• 1996

Lipid composition was compared among rice varities such Dongjin, Jinmi and Tamjin as high, medium and low sensory quality, respectively Total and purified lipid contents of Jinmi were 1.7~2.2 times higher than those of Dongjin and Tamjin, and the lipid contents had not showed a tendency in the rice varieties with different sensory quality Dongjin of high sensory quality had high contents as 9.2~13.5% of neutral lipid and 3.1~4.7% of phospholipid, and low content as 12.3~18.2% of glycolipid compared with Jinmi and Tamjin of medium and low sensory quality. The rice varieties had not showed a tendency as a difference of sensory quality in compositions of neutral and phospholipid. As the sensory quality increased in the rice varieties, monogalactosyl diglycerides, steryl glycosides had high contents as 0.4~19.24% and 14.4~17.1%, and esterified steryl glycosides, celebrosides and digalactosyl diglycerides had low contents 15.3~28.1%, 1.2~5.7% and 2.8~3.8%, respectively, in glycolipid. Fatty acid composition also had no tendency as a difference of sensory quality of the rice varities in compositions of neutral and phospholipid. Palmitic acid, however, had a high content as 0.4~22.6% and linoleic acid had a low content as 5.0~12.0% in fatty acid composition of glycolipid.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.143-148
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• 1986

The composition of glycolipids and phospholipids of milled rice grain were studied for four nonglutinous and two glutinous varieties grown in Korea. Main classes of the glycolipids were esterified sterylglycosides, monogalactosyl diglycerides, steryl glycosides, digalactosyl diglycerides and cerebrosides in both of nonglutinous and glutinous, and no differences in individual content of the classes between both varieties. Of the phospholipids, Iysophophatidyl cholines, phosphatidyl cholines, phosphatidyl ethanolamines, phosphatidyl inositols and phosphatidyl serines were the major components, comprising oveer 85% of this class, and smaller amounts of diphosphatidyl glycerols and phosphatidyl glycerols were present. There was significant differences individual content of the phospholipid classes between both varieties. The major fatty acids of glycolipids and phospholipids fractions were palmitic, linoleic and oleic acids in both of nonglutinous and glutinous varieties. But content of palmitic acid in glycolipids fraction and stearic, oleic and linoleic acids in phospholipids fraction showed significant differences between both varieties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.1
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• pp.29-35
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• 1987

The compositional characteristics of polar lipids in the brown and polished adlay were studied. Total lipids of brown and polished adlay were extracted, purified and fractionated into neutral and polar lipids by silicic acid column chromatography. The glycolipid(GL) and phospholipid(PL) of polar lipids were seperated by thin layer chromatography and quantitated by scanner. The fatty acid composition in polar lipids were determined by gas chromatographr. The contents of GL and PL in brown adlay were 5.67% and 1.83%, and their contents on polished adlay were 5.49% and 1.78%, respectively. Of the GL in the brown and polished adlay, monogalactosyl diglycerides+esterified steryl glycosides and digalactosyl diglycerides were the major components, but cerebrosides+steryl glycosides were also found as the minor component of GLs. Of the PLs, phosphatidyl choline and phosphatidyl ethanolamine were the major components. Phosphatidyl inositol, lysophosphatidyl choline and phosphatidyl serine were also present in the PLs. The major fatty acids of GLs were linoleic, oleic and palmitic acids. The fatty acid composition in the PLs were similar to the pattern in the GLs, but PLs contained the lower percentage of linoleic acids than the GLs.

• Korean Journal of Food Science and Technology
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• v.15 no.2
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• pp.195-201
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• 1983

Lipids isolated from three barley samples were identified and quantitated by column, thin layer and gas liquid chromatographic techniques. These lipids were shown to consist of 69.3-73.1% neutral lipids, 9.6-16.5% glycolipids, and 14.2-17.9% phospholipids. Among the neutral lipids, triglycerides were predominant (54.2 to 55.7%) with smaller amounts of 1,2-diglycerides, 1,3-diglycerides, free sterols, free fatty acids, steryl esters, and three unknown being present. Among the glycolipids, digalactosyl diglycerides (31.3 to 33.2%) and monogalactosyl diglycerides (26.2 to 29.6%) were the most abundant. Esterified steryl glycosides, steryl glycosides, cerebrosides, sulfolipids, and an unknown component were present as minor components. Of the phosopholipids, phosphatidyl cholines and serines, lysophosphatidyl cholines, and phosphatidyl ethanolamines were the major components, comprising over 80% of this class. The major fatty acids in the total and the three lipid classes were palmitic, oleic, linoleic and linolenic acids. However, the neutral lipids fraction contained more oleic acid than other lipid fractions, and the phospholipids fraction contained more palmitic acid than the other lipid fractions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.3
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• pp.75-84
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• 1987

Lipids in Bush Clover (Lespedza bicolor) seed were extracted with the mix ture of chloro-form-methanol (2 : 1, v/v) and then fractionated into neutral lipids, glycolipids and phospholipids by silicic acid column chromatography. Components and fatty acid composition of each fraction were determined by thin layer and gas chromatographies. The results were summarized as follows. In Bush Clover seed, the contents of neutral lipids, glycolipids and phospholipids were 71.75%, 23.26% and 4.99% respectively. Triglycerides(61.90%) and free fatty acids(22.04%) were the major components among the neutral lipids. Esterified sterols, free sterols, diglycerides and monoglycerides were the minor components. The major components of glycolipids were monogalactosyl diglycerides(38.19%) the others were esterified steryl glycosides, cerebrosides and digalactosyl diglycerides. The major components of the phospholipids were phosphatidyl cholines(36.46%), phosphatidyl inositols(21.52%) and phosphatidyl ethanolamines(17.29%). The major fatty acid of total lipid, neutral lipids and glycolipids were linoleic acid, linolenic acid, oleic acid and palmitic acid. On the other hand, predominate fatty acid of phospholipids were linoleic acid, palmitic acid, linolenic acid and stearic acid.