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The structural analysis of wheat flour glycerolipids

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Lipids

An Erratum to this article was published on 01 February 1972

Abstract

The compositions of the fatty acids in the 1, 2 and 3 positions of the principal glycerolipids and their various stereoisomers were determined. Fatty acids in the 1 and 3 positions of triglycerides were similar in composition and less unsaturated than those in the 2 position. Fatty acids in the 1,2-, 1,3- and 2,3-diglycerides were distributed in a pattern which indicated isomerization ofsn-1,2-diacylglycerol. Lysophosphatidyl choline (the principal monoacyl lipid) consisted of about 80% 1-acyl and 20% 2-acyl isomers. The fatty acid compositions indicated that most of the 2-lysophosphatidyl choline was formed by isomerization of 1-lysophosphatidyl choline. Most of the digly cerides and lysophosphatidyl choline were synthesized in the ripening wheat grain. However a small proportion of these partial glycerides and all of the other minor partial glycerides (monoglycerides, digalactosyl monoglycerides) appeared to be the result of limited lipolysis of the corresponding diacyl lipids in the wheat or in the freshly-milled flour. Fatty acids in the 2 position of all the fully acylated glycerides were very similar in composition, but there were considerable differences in the 1 position fatty acids.

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Author notes

  1. R. O. Arunga

    Present address: East African Industrial Research Organization, P.O. Box 30650, Nairobi, Kenya

Authors and Affiliations

  1. Department of Food Science, University of Strathclyde, C.1, Glasgow, UK

    R. O. Arunga & W. R. Morrison

Authors
  1. R. O. Arunga
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  2. W. R. Morrison
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Additional information

An erratum to this article is available at http://dx.doi.org/10.1007/BF02532605.

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Arunga, R.O., Morrison, W.R. The structural analysis of wheat flour glycerolipids. Lipids 6, 768–776 (1971). https://doi.org/10.1007/BF02531305

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  • DOI: https://doi.org/10.1007/BF02531305

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