SMOOTH AND WRINKLED PEAS .2. DISTRIBUTION OF PROTEIN, LIPID, AND FATTY-ACIDS IN SEED AND MILLING FRACTIONS

The yield, protein and lipid distribution, and fatty acid composition of fractions from roller-milling of smooth and wrinkled pea seeds were compared with the composition of hand-dissected germ, whole cotyledon , and hull and pea cotyledon layers removed by abrasion. When peas wer e abraded to remove up to 65% of the kernel, there was a gradual decre ase in protein and lipid; the protein and lipid concentrations in the residual 35% were only about 75% and 50%, respectively, of that in the original seed. Both protein and lipid concentrations decreased from s horts, to reduction flour, to break flour, and to bran. Linoleic acid was the main fatty acid. In smooth peas, oleic acid was higher in germ lipid than in the cotyledon lipid. Hull lipids contained the highest concentrations of total saturated fatty acids, primarily palmitic acid . Decreasing concentrations of stearic acid and oleic acid and increas ing concentrations of linoleic acid were recorded in lipids of success ive cotyledon layers of abraded smooth peas. There were significant co rrelations (p < 0.05) between total lipid and stearic acid, oleic acid , and linoleic acid of cotyledon layers of smooth seeds.