Smooth and wrinkled peas. 2. Distribution of protein, lipid, and fatty acids in seed and milling fractions

摘要: The yield, protein and lipid distribution, fatty acid composition of fractions from roller-milling smooth wrinkled pea seeds were compared with the hand-dissected germ, whole cotyledon, hull cotyledon layers removed by abrasion. When peas abraded to remove up 65% kernel, there was a gradual decrease in lipid; concentrations residual 35% only about 75% 50%, respectively, that original seed. Both decreased shorts, reduction flour, break bran. Linoleic main acid. In peas, oleic higher germ than