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The role of lipids in baking. V. —Chromatographic and other studies
Author(s) -
Coppock J. B. M.,
Fisher N.,
Ritchie M. L.
Publication year - 1958
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740090805
Subject(s) - chemistry , chromatography , fraction (chemistry) , acetone , ethanolamine , hydrolysis , gas chromatography , fractionation , organic chemistry , glycerol
Abstract An investigation has been made of the acetone‐insoluble fraction of flour oil which appears to be the primary source of substances capable of increasing or decreasing loaf volume and crumb firmness. A qualitative separation of the fatty acids present in this fraction has been made by gas chromatography and the presence of unsaturated C 6 and C 7 acids, among other acids, has been demonstrated, and also of an unsaturated C 19 acid fraction in flour oil. The acetone‐insoluble fraction has also been fractionated by countercurrent distribution, the best solvent system being carbon tetrachloride‐methanol‐water‐ethyl acetate‐ammonia. Six pooled fractions so obtained were hydrolysed and examined by paper chromatography. Two fractions were obtained free from choline, and partial resolution of choline phosphatides in the remaining four fractions was observed. Galactolipids were concentrated in a single fraction; protein and glycerol were detected in all fractions. The presence of acetal and of serine‐ and ethanolamine‐containing phospholipids was demonstrated. It is clear that lipoprotein is associated with the lipid extracted from flour by carbon tetrachloride and it appears that for the purposes of characterization, lipid will require separating from the lipid‐protein complexes. This is considered of importance because of the fundamental effect these substances appear to have on bread quality, the nature of which is not revealed by conventional flour testing methods.