The lipids of wheat. II.—lipids of flours from single wheat varieties of widely varying baking quality

Fisher, N.; Broughton, M. E.; Peel, D. J.; Bennett, R. C.

doi:10.1002/jsfa.2740150511

Cited by 37 publications

(15 citation statements)

References 11 publications

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“…Also in the 1st week, PE + LPA doubled, PS, LPE, and APE increased slightly, and PA and LPC showed no change. During the next 4 weeks at 2 C, PC, LAPE, APE, LPE, and PS re- (1,10,19). In the present study, we found that extraction of wheat seed with WSB (method I; Table I) gave the highest yield of "lipid" material, but almost half of this proved to be nonlipid.…”

Section: Resultsmentioning

confidence: 64%

“…Petroleum ether (b.p. 30-60 C); three 1-hr extractions each with 10 ml of solvent at room temperature (3).…”

Section: Methodsmentioning

confidence: 99%

“…The unusually high levels of phosphatidic acid and lysophosphatides reported for wheat flour (10,19) suggest that significant enzymatic degradation of wheat seed lipids may occur during milling. This communication reports on the identification and quantification of phospholipids of wheat seedlings grown under cold-hardening conditions (2 C), as compared with seedlings grown at 24 C. We have also examined various lipid extraction procedures with respect to efficiency of extraction and inactivation of degradative enzymes.…”

mentioning

confidence: 99%

“…The phospholipid composition of wheat seeds has not pre-viously been investigated in detail, although considerable information is available on the phospholipid composition of wheat flour (10,11,19). The unusually high levels of phosphatidic acid and lysophosphatides reported for wheat flour (10,19) suggest that significant enzymatic degradation of wheat seed lipids may occur during milling.…”

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confidence: 99%

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Changes in Phospholipid Composition of a Winter Wheat Cultivar during Germination at 2 C and 24 C

Roche¹,

Andrews²,

Kates

1973

Plant Physiol.

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Evaluation of various solvent systems for lipid extraction of wheat Triticum aestivum L. cv. Rideau seeds showed that boiling 2-propanol followed by the Bligh-Dyer procedure was the most efficient method, with respect to lipid yield and ability to inactivate lipolytic enzymes. Ten phospholipids were identified in dry seeds; the major components being phosphatidyleholine, lysophosphatidylcholine, N-acyl lysophosphatidylethanolamine, N-acylphosphatidylethanolamine, and phosphatidylethanolamine. After growth for 1 week (2 C) or 31 hours (24 C), the proportions of phosphatidylethanolamine + lysophosphatidic acid and phosphatidic acid increased, lysophosphatidylcholine decreased, and the remaining phospholipids showed little change. At 5 weeks (2 C) or 72 hours (24 C), the seedlings showed 5-fold increases in the proportion of phosphatidic acid largely at the expense of phosphatidylcholine, small decreases in N-acyl lysophosphatidylethanolamine and N-acylphosphatidylethanolamine, and significant increases in lysophosphatidylcholine. The changes in phosphatidic acid and phosphatidylcholine are interpreted as being partially due to increasing phospholipase D activity during germination. In general, the phospholipid composition was similar in morphologically equivalent seedlings grown at 2 C or 24 C. The increased membrane content in seedlings grown at 2 C does not reflect any preferential synthesis of individual phospholipids.In a previous study (8) seedlings of Triticum aestivum L. cv.Rideau grown at 2 C were found to be more resistant to freezing temperature than their morphological equivalents germinated at 24 C. This resistance was correlated with increased synthesis and unsaturation of cell membrane phospholipids at the lower temperature. Knowledge of the changes in amounts of individual phospholipids in wheat seedlings during germination at both temperatures is required to clarify further the biochemical mechanisms underlying cold-hardiness.The phospholipid composition of wheat seeds has not pre- III. Petroleum ether (b.p. 30-60 C); three 1-hr extractions each with 10 ml of solvent at room temperature (3).IV. Chloroform-methanol-water (1:2:0.8); by the BlighDyer procedure (8). V. Boiling 2-propanol; two extractions each with 5 ml of solvent followed by a Bligh-Dyer extraction (8) of the meal residue; the extracts were combined.VI. Chloroform-methanol (2: 1); four 1-hr extractions with 10 ml of solvent followed by gel filtration on Sephadex G-25 (29).All total lipid extracts were brought to dryness under N2, and the residues were dried in a vacuum desiccator to constant weight, dissolved in 5 ml of chloroform, and aliquots were taken for phosphorus and fatty acid analysis (8).Phospholipid Composition of Seeds. Seeds were imbibed for 5 hr at 24 C, incubated at either 24 C for 31 and 72 hr or at 2 C for 1 and 5 weeks as described elsewhere (8); 2-g lots of seeds were macerated with 0.5 g of silica gel in a mortar with pestle, and total lipids were extracted separately by the methods IV and V. An aliquot of t...

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Section: Resultsmentioning

confidence: 64%

“…Petroleum ether (b.p. 30-60 C); three 1-hr extractions each with 10 ml of solvent at room temperature (3).…”

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

See 2 more Smart Citations

Changes in Phospholipid Composition of a Winter Wheat Cultivar during Germination at 2 C and 24 C

Roche¹,

Andrews²,

Kates

1973

Plant Physiol.

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“…Both elements are essential in plant metabolism and involved with protein synthesis (Hewitt 1963). In addition to the possible effects these elements might have on protein composition, phospholipids have an important role in baking quality, and high levels of lipid P can cause a reduction in loaf volume (Fisher et al 1964).…”

Section: Resultsmentioning

confidence: 99%

Preliminary investigation of concentrations of minerals and nitrogen in wheat grain, and their relationship with baking quality and grain weight

Douglas

Dyson²

1985

New Zealand Journal of Agricultural Research

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The relationship between the mineral composition of grain and its baking quality was examined in 35 samples of wheat. Positive relationships were found between bake score and the nitrogen (N) and sulphur concentrations in the grain, and negative relationships with potassium (K) and molybdenum. Phosphorus and magnesium also gave significant, though weak, negative relationships. These individual nutrient relationships were unaffected by other elements, except for a significant N X K interaction. Bake score was also negatively associated with grain weight. Grain weight was positively associated with the copper concentration in the grain and this in tum was negatively related to the N levels. Calcium and sodium levels showed little variation. These results indicate that some of the field variation in baking quality of wheat can be related to several nutrients, and further research is needed to assess whether these nutrient relationships can be manipulated to advantage in the field.

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Separation and composition of ‘polar’ wheat‐flour lipids

Wren¹,

Szczepanowska²

1965

J Sci Food Agric

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The lipids of an untreated white flour, which had been milled commercially from Canadian wheat, were extracted a t -23" with chloroform-methanol and freed from contaminating non-lipids (including lipophilic protein) by means of aqueous potassium citrate. They were then eluted on a preparative scale from columns of silicic acid, using continuous, concave gradients of methanol in chloroform and also pure methanol. The fractions obtained were examined by infra-red and chemical methods, and by chromatography on aminoethylated paper. Eleven known classes of polar lipids were identified, each class being estimated to account for between I yo and 15% of the flour lipids. Other classes were detected but remain unidentified. IntroductionAlthough the lipids of wheat flour normally constitute less than 2% of the weight of the flour, they are a complex mixture, including glycerides, glycolipids, phospholipids, sterols and free fatty acids, and they have important functions in bakery products. [1][2][3][4][5] Understanding their functions must ultimately depend upon knowledge of their chemical structures, physical properties, and amounts. In large measure by means of chromatography on silicic acid, much has recently been learnt about the classes of lipids present in flour ; gas chromatography has also yielded much information on the fatty acid composition of whole extracts and some separate classes.Roughly half of the flour lipids are so-called ' polar ' lipids-that is, those more polar than free long-chain fatty acids-which are considered to be of more functional importance than the others because they have more potential in surface phenomena and in interactions with starch and gluten. The aims of the studies to be described were, firstly, fractionation of the polar lipids on a relatively large scale (for future physical and functional studies) and, secondly, their characterisation by chemical and other means.Extraction was carried out at low temperature and non-lipid contaminants, including lipophilic protein, were removed from the extracted lipid by a new washing technique. The lipid was fractionated on silicic acid columns by elution with a continuous, concave which gave better resolution than that achieved with continuous, convex gradientss-11 or discontinuous gradient^.^^ [12][13][14][15][16] Infra-red monitoring of the effluents1' minimised the work required to locate peaks in repeated experiments. Because an antioxidant was incorporated in the solvents usedl8 the effluents were stable, and the lipids could be safely stored in solution at low temperature. The lipids were characterised chiefly by infra-red spectrophotometry, chromatography on aminoethylated paper,19 and deacylation. 2o

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The lipids of wheat. II.—lipids of flours from single wheat varieties of widely varying baking quality

Cited by 37 publications

References 11 publications

Changes in Phospholipid Composition of a Winter Wheat Cultivar during Germination at 2 C and 24 C

Changes in Phospholipid Composition of a Winter Wheat Cultivar during Germination at 2 C and 24 C

Preliminary investigation of concentrations of minerals and nitrogen in wheat grain, and their relationship with baking quality and grain weight

Separation and composition of ‘polar’ wheat‐flour lipids

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