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Lecithins and lysolecithins of wheat flour
Author(s) -
McKillican Mary E.
Publication year - 1967
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/bf02545266
Subject(s) - lecithin , chemistry , silicic acid , hydrolysis , chromatography , column chromatography , phospholipase , glyceride , fatty acid , acid hydrolysis , biochemistry , thin layer chromatography , paper chromatography , organic chemistry , enzyme
Lecithin and lysolecithin from the bound lipid of Thatcher wheat endosperm were separated and purified by column and thin‐layer silicic acid chromatography. Lecithin was hydrolyzed with phospholipase A (Crotalus adamanteus) and the products isolated and purified by silicic acid chromatography. The fatty acid composition of the original lecithin and lysolecithin and of the hydrolysis products was determined by gas‐liquid chromatography. The fatty acids in the beta position of the lecithin were found to be almost entirely unsaturated, whereas those in the alpha position were saturated and unsaturated in nearly equal amounts. The differences between the fatty acid composition of the original lysolecithin and that of the lysolecithin obtained by hydrolysis of lecithin with phospholipase A suggested the presence of both alpha and beta acyl species in the naturally occurring lysolecithin.