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Phospholipid wheat flour

JA Prieto, A Ebri, C Collar. Composition and distribution of individual molecular species of wheat flour phospholipids. J Chrom Sci 31 55-60, 1993. [Pg.284]

N-Acyl PE (APE) has been reported in wheat flour lipids (Bomstein, 1%5), soybean lipids (Anejae/ al., 1969), pea, and some other seeds (Dawson et al., 1969). It disappears rapidly on seed germination (Dawson et al., 1969). Dawson et al. (1969) reported as much as 13.3% of lipid phosphorus as APE in the mature seed of oat (A. sativa L.). Wilson and Rinne (1974) measured the phospholipids of developing soybean (Glycine max L.) up to 60 days after flowering (DAF) APE was always in excess of 50% of lipid phosphorus, but in the mature seed (75 DAF) there was an amazing drop to 4.8% of lipid phosphorus. [Pg.261]

The fatty acid analyses of Dawson et al. (1969) and Aneja et al. (1969) showed the N-acyl group to be much more saturated than the O-acyl group. Wilson and Rinne (1978) have reported that APE has approximately 70% 18 2 at all stages of development of the seed, but they did not measure O-acyl and A -acyl separately. MacMurray and Morrison (1970) have reported that wheat flour lipids also are rich in the Al-acyl derivatives of ethanolamine containing phospholipids. [Pg.261]

Lecithin One of the main phospholipids found in nature with important implications in metabolism and cell membranes. Lecithin is considered an important nutraceutical compound because it lowers blood cholesterol and is key to the synthesis of choline. Chemically, lecithin is the emulsifier phosphatidyl choline, and commercial lecithin consists of a mixture of different phospholipids such as phosphatidyl ethanol amine, phosphatidyl inositol, and phosphatidyl serine. Most commercial lecithin is obtained during the refining process of soybean oil. The egg yolk is also a rich source of lecithin. Lecithin is widely used in the baking, cookie, and wheat flour tortilla industries to improve dough machinability, improve texture, and retard staling. It is generally used from 0.1%-1%. [Pg.687]

Some results for the effects of addition of different lipid compounds on loaf volume of a base flour are shown in Figure 7.10 (Sroan 2007). The natural lipid from flour has been separated into two fractions polar and nonpolar. Thin layer chromatography (TLC) of the fractions is shown in Figure 7.11. Polar lipids comprise mainly galactolipids and phospholipids. Their addition enhances loaf volume. In contrast, the nonpolar fraction, which comprises mono-, di-, and triglycerides and free fatty acids as the main components, causes depression of the loaf volume. The unsaturated linoleic acid, which is the major fatty acid in wheat, also depresses loaf volume, whereas the saturated palmitic acid has no effect. Another saturated fatty acid, myristic acid, affected loaf volume negatively. [Pg.66]


See other pages where Phospholipid wheat flour is mentioned: [Pg.279]    [Pg.255]    [Pg.87]    [Pg.88]    [Pg.167]    [Pg.1796]    [Pg.1765]    [Pg.384]   
See also in sourсe #XX -- [ Pg.704 , Pg.705 ]




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