Quantitative Characterization of Polar Lipids from Wheat Whole Meal, Flour, and Starch

Abstract

Lipids constitute only a minor proportion of total flour components but the composition and structure of wheat flour polar lipids influence the end‐use quality of bread. So it is important to determine which specific lipid class and molecular species are present in wheat. Lipid profiling is the targeted, systematic characterization and analysis of lipids. The use of lipid profiling techniques to analyze grain‐based food has the potential to provide new insight into the functional relationships between a specific lipid species and its functionality. The objective of this study was to utilize lipid profiling techniques to quantitatively determine the polar lipid species present in whole wheat meal, flour, and starch. Two commonly grown wheat cultivars, Alpowa and Overley, were used in this study. Direct infusion electrospray ionization tandem mass spectrometry was used to identify and quantitatively determine 146 polar lipid species in wheat. The predominant polar lipid classes were digalactosyldiglycerols, monogalactosyldiglycerols, phosphatidylcholine, and lysophosphatidylcholine. ANOVA results concluded that the wheat fraction contributed a greater source of variation than did cultivar on total polar, total phospholipid, and total galactolipid contents. Wheat whole meal, flour, and surface starch contained greater concentrations of total galactolipids, whereas internal starch lipids contained greater concentrations of monoacyl phospholipids. This research provides evidence that lipid profiling will provide the ability to determine the functional relationships between specific lipid species and the impact on end‐use quality.

Wheat (Triticum aestivum L. and T. turgidum L. ssp. durum) Kernel Hardness: I. Current View on the Role of Puroindolines and Polar Lipids

“…Nonpolar lipids are primarily present in the germ and aleurone, while almost all polar lipids occur in the endosperm as remnants of amyloplast and other membranes (Hargin and Morrison ). The main glycolipid classes are DGDG and MGDG, while major phospholipid classes are PC, phosphatidylethano‐lamine (PE), LPC, lysophosphatidylethanolamine (LPE), and N‐acylphosphatidylethanolamine (NAPE; Hargin and Morrison ; Finnie and others ). The lyso‐polar lipids LPC and LPE are predominantly present as starch internal lipids (Finnie and others ).…”

“…The main glycolipid classes are DGDG and MGDG, while major phospholipid classes are PC, phosphatidylethano‐lamine (PE), LPC, lysophosphatidylethanolamine (LPE), and N‐acylphosphatidylethanolamine (NAPE; Hargin and Morrison ; Finnie and others ). The lyso‐polar lipids LPC and LPE are predominantly present as starch internal lipids (Finnie and others ). As a result of milling, the polar lipids in the endosperm end up in flour, together with a portion of the germ and aleurone nonpolar lipids (Morrison and Hargin ).…”

Starch isolation method impacts soft wheat (Triticum aestivum L. cv. Claire) starch puroindoline and lipid levels as well as its functional properties

“…Claire using either a dough ball (Finnie et al, 2010;Wolf, 1964) or a batter method (Finnie et al, 2009;Knight and Olson, 1984). In the dough ball method, 96.6 g flour (11.0% moisture level) was mixed with 52.0 mL deionized water in a pin-mixer (National Manufacturing, Lincoln, NE, USA) to form optimal dough, as estimated by mixography (National Manufacturing) [Approved Method 54-40.02 (AACC, 1999)].…”

Surface Lipids Play a Role in the Interaction of Puroindolines with Wheat Starch and Kernel Hardness

“…Starch granules were isolated following a method adapted from Finnie et al (2009). Starch granules were isolated following a method adapted from Finnie et al (2009).…”