멥쌀과 찹쌀중의 극성 지방질의 조성에 관한 비교

Comparative Studies on the Polor Lipids Composition in Nonglutinous and Glutinous Rice

우리나라에서 재배된 4품종의 멥쌀과 2품종의 찹쌀 중의 극성지방질의 조성에 대하여 비교 연구하였다. 멥쌀과 찹쌀 중의 당지방질의 주요성분은 esterified sterylglycosides, monogalactosyl diglycerides, steryl glycosides, digalactosyl diglycerides 및 cerebrosides 였으며, 이들 함량은 멥쌀과 찹쌀간에 유의적인 차이가 없었다. 멥쌀과 찹쌀 중의 인지방질의 주요성분은 Iysophosphatidyl cholines, phosphatidyl cholines, phosphatidyl inositols 및 phosphatidyl ethanolamines 이였다. 그러나 lysophosphatidyl cholines과 phosphatidyl cholines은 멥쌀이 찹쌀에서 보다 많이 함유되어 있었고. phosphatidyl ethanolamines 과 phosphatidyl inositols는 찹쌀이 멥쌀에서 보다 많이 함유되어 있었다. 멥쌀과 찹쌀의 당 및 인지방질 획분의 주요 지방산은 palmitic, linoleic 및 oleic acid였다. 그러나 당지방질 획분 중의 palmitic acid는 멥쌀이 찹쌀에서 보다 함량이 높았고, 인지방질 획분 중의 oleic 및 stearic acid는 멥쌀이 찹쌀에서보다 적었으나, linoleic acid는 멥쌀이 찹쌀에서 보다 많았다.

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.