Distribution of lipids in the grain of wheat (cv Hereward) determined by lipidomic analysis of milling and pearling fractions
作者： Irene González-Thuillier , Louise Salt , Gemma Chope , Simon Penson , Peter Skeggs
关键词: Bran 、 Biology 、 Galactolipids 、 Composition (visual arts) 、 Polar lipids 、 Lipidomics 、 Chromatography 、 Wheat grain 、 Lysophosphatidylcholine 、 Edible Grain
摘要: Lipidomic analyses of milling and pearling fractions from wheat grain were carried out to determine differences in composition that could relate the spatial distribution lipids grain. Free fatty acids triacylglycerols major components all fractions, but relative contents polar varied, particularly those lysophosphatidylcholine digalactosyldiglyceride, which enriched flour fractions. By contrast, minor phospholipids bran offal The most abundant analyzed acyl C16:0 C18:2 their combinations, including C36:4 C34:2. Phospholipids galactolipids have been reported beneficial properties for breadmaking, whereas free are considered detrimental. subtle compositions determined present study therefore underpin production with optimized different end uses.
acs.org
core.ac.uk
rothamsted.ac.uk
sci-hub.se 参考文章(39)
C. Barron, A. Surget, X. Rouau, Relative amounts of tissues in mature wheat (Triticum aestivum L.) grain and their carbohydrate and phenolic acid composition Journal of Cereal Science. ,vol. 45, pp. 88- 96 ,(2007) , 10.1016/J.JCS.2006.07.004
G. McCormack, J. Panozzo, F. MacRitchie, Contributions to breadmaking of inherent variations in lipid content and composition of wheat cultivars. II. Fractionation and reconstitution studies Journal of Cereal Science. ,vol. 13, pp. 263- 274 ,(1991) , 10.1016/S0733-5210(09)80005-2
Y. Pomeranz, O. K. Chung, Interaction of lipids with proteins and carbohydrates in breadmaking Journal of the American Oil Chemists' Society. ,vol. 55, pp. 285- 289 ,(1978) , 10.1007/BF02676944
Mats X. Andersson, Karin E. Larsson, Henrik Tjellström, Conny Liljenberg, Anna Stina Sandelius, Phosphate-limited Oat Journal of Biological Chemistry. ,vol. 280, pp. 27578- 27586 ,(2005) , 10.1074/JBC.M503273200
Juliette Jouhet, Eric Maréchal, Barbara Baldan, Richard Bligny, Jacques Joyard, Maryse A. Block, Phosphate deprivation induces transfer of DGDG galactolipid from chloroplast to mitochondria Journal of Cell Biology. ,vol. 167, pp. 863- 874 ,(2004) , 10.1083/JCB.200407022
Baninder S. Sroan, Finlay MacRitchie, Mechanism of gas cell stabilization in breadmaking. II. The secondary liquid lamellae. Journal of Cereal Science. ,vol. 49, pp. 41- 46 ,(2009) , 10.1016/J.JCS.2008.07.004
Ya Liu, Jae-Bom Ohm, Gary Hareland, Jochum Wiersma, Daniel Kaiser, Sulfur, Protein Size Distribution, and Free Amino Acids in Flour Mill Streams and Their Relationship to Dough Rheology and Breadmaking Traits Cereal Chemistry. ,vol. 88, pp. 109- 116 ,(2011) , 10.1094/CCHEM-06-10-0086
J.L. Stroud, F.J. Zhao, P. Buchner, F. Shinmachi, S.P. McGrath, J. Abecassis, M.J. Hawkesford, P.R. Shewry, Impacts of sulphur nutrition on selenium and molybdenum concentrations in wheat grain Journal of Cereal Science. ,vol. 52, pp. 111- 113 ,(2010) , 10.1016/J.JCS.2010.03.011
P Prabhasankar, M Vijaya Kumar, BR Lokesh, P Haridas Rao, None, Distribution of free lipids and their fractions in wheat flour milled streams Food Chemistry. ,vol. 71, pp. 97- 103 ,(2000) , 10.1016/S0308-8146(00)00149-7
P. Prabhasankar, P. Haridas Rao, Lipids in Wheat Flour Streams Journal of Cereal Science. ,vol. 30, pp. 315- 322 ,(1999) , 10.1006/JCRS.1999.0289