Research notes: Glyceride structure variation in soybean varieties

Date
1978-04-01
Authors
Fatemi, S.
Hammond, E.
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Iowa State University Digital Repository
Abstract

The glyceride structure of an oil, i.e., the combinations of fatty acids that occur together in the triglycerides, may influence its stability to oxidation (Raghuveer and Hammond, 1967). Recently we examined the glyceride structure of about 20 varieties of soybean and related species by two techniques: stereospecific analysis and silver ion chromatography (Fatemi and Hammond, 1977a, 1977b) . Stereospecific analysis measures the proportion of each fatty acid on each of the three positions of glycerol.

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