Advertisement

Rapid Enzymic Peroxidation of Polyunsaturated Fatty Acids on Hydration of Wheat Milling Products

  • T. Galliard
  • S. P. C. Tait
  • D. M. Gallagher

Abstract

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.

Keywords

Wheat Bran Ricinoleic Acid Secondary Oxidation Product Milling Product Total puFA 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Galliard, T. J. Cereal Sci. 4 (1986) 33–50.CrossRefGoogle Scholar
  2. 2.
    Galliard, T. J. Cereal Sci. 4 (1986) 179–192.CrossRefGoogle Scholar
  3. 3.
    Graveland, A. Lipids, 8 (1973) 599–605.PubMedCrossRefGoogle Scholar
  4. 4.
    I.S.O. Standard 3976 (1977).Google Scholar
  5. 5.
    Galliard, T. in “Chemistry and Physics of Baking” (J.M.V. Blanshard, P.J. Frazier and T. Galliard, eds.) Royal Society of Chemistry, London (1986) 199–215.Google Scholar

Copyright information

© Plenum Press, New York 1987

Authors and Affiliations

  • T. Galliard
    • 1
  • S. P. C. Tait
    • 1
  • D. M. Gallagher
    • 1
  1. 1.Lord Rank Research CentreR.H.M. Research Ltd.High WycombeEngland, UK

Personalised recommendations