Table 3.

Changes in free and bound lipids of high-amylose wheat grains during germination

	Free lipid	Bound lipid	Total lipid
0	2.40 ± 0.08a	1.26 ± 0.13a	3.66 ± 0.07a
6	2.70 ± 0.01b	1.16 ± 0.02a	3.87 ± 0.04a
12	2.69 ± 0.09b	1.06 ± 0.11a	3.75 ± 0.03a
24	2.87 ± 0.07c	1.11 ± 0.01a	3.98 ± 0.10b
36	2.82 ± 0.09c	1.23 ± 0.04a	4.05 ± 0.07b
48	2.85 ± 0.22c	1.23 ± 0.09a	4.08 ± 0.41b

The values are means of triplicate measurements

Means by the same letter in the same column are not significant difference (P < 0.05), n = 3