NEUTRAL LIPIDS OF CHICKPEA FLOUR AND PROTEIN ISOLATES

The neutral lipids composition of defatted chickpea flour and two type s of protein isolates has been studied. The main compounds in neutral lipids are triacylglycerols, free fatty acids, and diacylglycerols. Ot her compounds present are wax esters, free fatty alcohols, and free st erols. The main fatty acids in neutral lipids are C-18:2 and C-18:1 am ong the unsaturated, and C-16:0 and C-18:0 among the saturated acids. Free and esterified alcohols range from C-16:0 to C-28:0' the majority being those with an even number of carbon atoms. Sterols observed are beta-sitosterol, campesterol, stigmasterol, and delta-5-avenasterol. Triacylglycerols are partially hydrolyzed, and the amounts of unsatura ted sterols and unsaturated fatty acids are reduced as a result of the chemical treatment during production of the protein isolates.