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Lecithins and lysolecithins of wheat flour

  • Technical
  • Published:
Journal of the American Oil Chemists’ Society

Abstract

Lecithin and lysolecithin from the bound lipid of Thatcher wheat endosperm were separated and purified by column and thin-layer silicic acid chromatography. Lecithin was hydrolyzed with phospholipaseA (Crotalus adamanteus) and the products isolated and purified by silicic acid chromatography. The fatty acid composition of the original lecithin and lysolecithin and of the hydrolysis products was determined by gas-liquid chromatography.

The fatty acids in the beta position of the lecithin were found to be almost entirely unsaturated, whereas those in the alpha position were saturated and unsaturated in nearly equal amounts. The differences between the fatty acid composition of the original lysolecithin and that of the lysolecithin obtained by hydrolysis of lecithin with phospholipaseA suggested the presence of both alpha and beta acyl species in the naturally occurring lysolecithin.

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Authors and Affiliations

  1. Department of Agriculture, Food Research Institute, Research Branch, Ottawa, Canada

    Mary E. McKillican

Authors
  1. Mary E. McKillican
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Additional information

Contribution No. 48, Food Research Institute, Research Branch, Canada Department of Agriculture, Ottawa, Canada.

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McKillican, M.E. Lecithins and lysolecithins of wheat flour. J Am Oil Chem Soc 44, 200–201 (1967). https://doi.org/10.1007/BF02545266

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  • DOI: https://doi.org/10.1007/BF02545266

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