Lipid Composition of Field Pea (Pisum sativum cv Trapper) Seed and Starch

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Abstract
The total lipids in field pea seeds and refined starch were extracted by five aqueous/organic solvent systems and the greatest yield of total. neutral and polar lipids was obtained with hot n‐propanol‐water (3:1 v/v). Lipids extracted from field pea seeds represented 2.9% of the seed weight and consisted of 43.2% neutral lipids, 3.2% glycolipids and 53.6% phospholipids. The major components of the three fractions were 70% triacylglycerol in neutral lipid, 28% esterified sterol glycoside in glycolipid and 55% phosphatidylcholine in phospholipid. The purified starch fraction contained 0.22% surface lipids and 0.09% internal lipids. The surface lipids were primarily sterol esters and free fatty acids while only free fatty acids were found in the internal lipids. The ability of lysophospholipids and fatty acids to complex with field pea starch was demonstrated by differential scanning calorimetry and X‐ray diffraction, respectively.

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