Lipids in wheat

Wheat starch often has a blander flavor compared to other cereal starches, presumably because of differences in lipids, ft contains around 1% lipids, which occur mainly as lysophospholipids.346,349-351 The amount of lipids in wheat starch, as determined... 

Wheat plants supplied with SAL and SHAM in the absence of haloxyfop showed a decrease in linolenate and increase in oleate in root tips lipids compared to plants grown in only nutrient solution (Table 1). Unsaturated fatty acids in phosphatidylcholine of detached linseed cotyledons showed similar changes as seen in the lipids in wheat root tips after 24h incubations with SAL or SHAM (Table 1). 

Wheat flour contains 1.5-2.5% fipids, depending on milling extraction rate. Part of this lipid is nonstarch lipid. This portion is extracted with a polar solvent, water-saturated butanol, at room temperature. Nonstarch lipid comprises about 75% of the total lipid of flour (Fig. 15.19). The residual lipids (25%) are bound to starch (cf. 15.2.4.1). Nonstarch- and starch-bound lipids in wheat differ in their composition (cf. Table 15.28 and Table 15.32). In nonstarch-bound lipids the major constituents are the triacylglycerides and digalactosyl diacylglycerides, while in starch-bound lipids, the major constituents are lysophosphatides in which the acyl residue is located primarily in position 1. A decrease in amylose content is accompanied by a decrease in the lipid content (Table 15.28). The ratios of nonstarch-bound lipid classes are dependent... 

Morrison, W.R. Recent progress in the chemistry and functionality of flour lipids. In Wheat enduse properties (Ed. Salovaara, H.) Proc. Symp. ICC 89. University of Helsinki, Helsinki, pp. 131-149 (1989) Muller, S., Wieser, H. The location of disulphide bonds in monomeric y-type gUadins. 1. Cereal Sci. 26, 169 (1997)... 

Ohnishi, M., Ito, S., and Fujino, Y. 1986. Composition and molecular species of waxy lipids in wheat grain. Cereal Chem. 63 193-196. 

Anaerobic digestion yields of the slurries are given in Table 2.5. Due to the higher proportion of lipids in manure, the methane production is higher than in wheat straw. The total amounts of lipid and protein, in particular, are lower in straw than in manure and thus the theoretical methane yield is significantly lower in wheat straw than in manure (Table 2.5). The average methane yields of manure and wheat straw were 14.7% and 10.4% of volatile solids, respectively (Demirbas and Ozturk, 2004). 

The foam-negative effects of lipids can also be counteracted with the addition of a lipid-binding protein, wheat puroindoline (PIN), to beer. The PIN may bind the residual free lipids in such a way that they can no longer destabilize the foam. (Adapted from Cooper et ah, 2002)... 

Actually, solid-phase extraction is used not only as a rough preliminary fractionation procedure. Prieto et al. described the complete fractionation of the total lipids from wheat into eight neutral lipid, two glycolipid, and four phospholipid classes in addition to PC and LPC, TV-acyl PE and A-acyl LPE were detected (37). However, two separate stationary phases (silica and aminopropyl) as well as seven different mobile phases were needed. Moreover, 14% crosscontamination of PC and LPC was observed, and the recovery of the phospholipids was limited to about 85%. Hence, SPE is a rapid and efficient technique for preliminary fractionation, but loses its advantages if more complex separations are tried. 

The lipid content of rye starch has been determined to be 0.62g/100g starch,24 about half the amount found in wheat starch. Lysolecithin constituted 45% of the lipids. The values given in Table 14.1 for the lipid content are higher, and it might again be concluded that the purity of the preparation is a function of the isolation procedure. 

It has been known for many years that even after exhaustive washes, starch still contains small amounts of noncarbohydrate elements. Lipids account for most of the phosphorus and about one-third of the nitrogen present in wheat starch (Table I). However, amino acids have been recovered from hydrolyzed starch, indicating that the balance of nitrogen is present as proteins. In the case of well-isolated, nondamaged wheat starch, proteins represent 0.15 to 0.2% of its weight. This is a very small proportion of the Hour protein, which comprises all the proteins contained in the... 

Solid-Lipid Nanoparticles SLNs have been used to deliver small molecules and macromolecules such as DNA and peptides. The in vitro and in vivo applications of SLNs are reviewed elsewhere [125,126]. The stability and oral bioavailability of insulin were enhanced when administered in wheat germ agglutinin-conjugated nanoparticles [127], A polyoxyethylene stearate coat on the SLN confers stealth properties [128],... 

Davis described a lipid-soluble essential food factor in butterfat and egg yolk, and 2 years later, reference was made to a water-soluble factor in wheat genn. Thus, the terms/ r-soluble A and waler-snhihle B, respectively, were applied to the.se food factors. Since then, many other dietary components have been di.scovcred to be essential nutritional components (i.c.. vitamins). It is traditional to cla.ssify these compounds os either lipid-soluble or water-soluble vitamins. This classirication is convenient becau.se members of each category possess important properties in common. 

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