Rapid Enzymic Peroxidation of Polyunsaturated Fatty Acids on Hydration of Wheat Milling Products
As reported elsewhere in this volume, a lipase, specifically located in the bran tissues of wheat grain, is responsible for the hydrolysis of endogenous triacylglycerols (TG) in wholemeal to free (unesterified) fatty acids, 60–65% of which are polyunsaturated fatty acids (F-puFA). This process occurs in wholemeal flour during storage under ambient conditions.
KeywordsWheat Bran Ricinoleic Acid Secondary Oxidation Product Milling Product Total puFA
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