Lipids from Bean, Barley and Sugar Beet in Relation to Salt Resistance

Abstract

AbstractA comparison was made between the lipid and fatty acid composition of the salt‐sensitive bean (Phaseolus vulgaris L. cv. Saxa), the less salt‐sensitive barley (Hordeum vulgaris L. cv. Wisa) and the salt‐tolerant sugar beet (Beta vulgaris L. cv. Kawemono). Sugar beet roots showed a higher content of sterol components and sulfolipid as compared with bean and barley roots. The lipids of sugar beet roots contained more linoleic acid and less linolenic acid than those of bean and barley roots. For barley and sugar beet roots a higher amount of extra‐long chain fatty acids was observed than for bean roots. It was concluded that differences in membrane structure are correlated with differences in membrane permeability to sodium and chloride and in salt‐resistance of the studied species.