Changes in the fatty acid contents of some leguminous plants after protein acylation

The content and composition of fatty acids ,)f lipids in acylated (acetylated and succinylated) proteins from some bean, lupin and pea varieties were investigated. The total fatty acid contents ranged from 5 to 14, from 4 to 6 and from 8 to 15% in bean, pea and lupin acylated proteins, respectively. The polyunsaturated fatty acids, linoleic C18:2 and linolenic C18:3, were the major fatty acids of lipids in acylated bean proteins together comprising 64- 67% of total fatty acids. Acylated pea samples contained predominantly linoleic C18:2 (44-47%) and oleic C18:1 (26-29%) acids. Oleic acid C18:1 was the most abundant (57-65%) among all fatty acids of lupin samples. lt was observed that the relations between saturated and unsaturated fatty acids changed after acylation of proteins.