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Composition and distribution of individual molecular species of major glycolipids in wheat flour
Author(s) -
Prieto J. A.,
Ebri A.,
Collar C.
Publication year - 1992
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02541069
Subject(s) - linoleic acid , glycolipid , palmitic acid , chemistry , oleic acid , fatty acid , composition (language) , food science , biology , biochemistry , philosophy , linguistics
The distribution of individual molecular species of the main wheat flour glycolipids, digalactosyldiglyceride (DGDG), monogalactosyldiglyceride (MGDG), digalactosylmonoglyceride (DGMG) and monogalactosylmonoglyceride (MGMG) has been investigated by reversed phase high‐performance liquid chromatography of their benzoate derivatives after the respective galactosylglyceride classes were obtained by semi‐preparative high‐performance liquid chromatography. Combinations of linoleic acid at the sn ‐2 position with linoleic, oleic and palmitic acids at the sn ‐1 position predominated as major common molecular species of MGDG and DGDG. The pairs 16:0/20:4, 18:3/20:1, 18:0/18:3, 18:0/18:1 and 20:0/18:2 were determined only among MGDG molecular species. Five common molecular species containing 16:0, 18:0, 18:1, 18:2 and 18:3 fatty acids, respectively, were determined in MGMG and DGMG, with 18:2 being the most predominant form, and 18:1 (MGMG) and 16:0 (DGMG) as the next major fatty acids.