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The structural analysis of wheat flour glycerolipids
Author(s) -
Arunga R. O.,
Morrison W. R.
Publication year - 1971
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02531305
Subject(s) - lipidology , food science , clinical chemistry , chemistry , wheat flour , chromatography , biochemistry
The compositions of the fatty acids in the 1, 2 and 3 positions of the principal glycerolipids and their various stereoisomers were determined. Fatty acids in the 1 and 3 positions of triglycerides were similar in composition and less unsaturated than those in the 2 position. Fatty acids in the 1,2‐, 1,3‐ and 2,3‐diglycerides were distributed in a pattern which indicated isomerization of sn ‐1,2‐diacylglycerol. Lysophosphatidyl choline (the principal monoacyl lipid) consisted of about 80% 1‐acyl and 20% 2‐acyl isomers. The fatty acid compositions indicated that most of the 2‐lysophosphatidyl choline was formed by isomerization of 1‐lysophosphatidyl choline. Most of the digly cerides and lysophosphatidyl choline were synthesized in the ripening wheat grain. However a small proportion of these partial glycerides and all of the other minor partial glycerides (monoglycerides, digalactosyl monoglycerides) appeared to be the result of limited lipolysis of the corresponding diacyl lipids in the wheat or in the freshly‐milled flour. Fatty acids in the 2 position of all the fully acylated glycerides were very similar in composition, but there were considerable differences in the 1 position fatty acids.