title: Distribution of Lipids in the Grain of Wheat (cv. Hereward) Determined by Lipidomic Analysis of Milling and Pearling Fractions.
abstract: Lipidomic analyses of milling and pearling fractions from wheat grain were carried out to determine differences in composition that could relate to the spatial distribution of lipids in the grain. Free fatty acids and triacylglycerols were major components in all fractions, but the relative contents of polar lipids varied, particularly those of lysophosphatidylcholine and digalactosyldiglyceride, which were enriched in flour fractions. By contrast, minor phospholipids were enriched in bran and offal fractions. The most abundant fatty acids in the analyzed acyl lipids were C16:0 and C18:2 and their combinations, including C36:4 and C34:2. Phospholipids and galactolipids have been reported to have beneficial properties for breadmaking, whereas free fatty acids and triacylglycerols are considered detrimental. The subtle differences in the compositions of fractions determined in the present study could therefore underpin the production of flour fractions with optimized compositions for different end uses.
authors.affiliation: Plant Biology and Crop Science, Rothamsted Research , Harpenden AL5 2JQ, United Kingdom.
authors.forename: Irene
authors.initials: I
authors.lastname: González-Thuillier
authors.affiliation: Food & Health Programme, Institute of Food Research , Norwich Research Park, Norwich NR4 7UA, United Kingdom.
authors.forename: Louise
authors.initials: L
authors.lastname: Salt
authors.affiliation: Campden BRI, Station Road, Chipping Campden, Gloucestershire GL55 6LD, United Kingdom.
authors.forename: Gemma
authors.initials: G
authors.lastname: Chope
authors.affiliation: Campden BRI, Station Road, Chipping Campden, Gloucestershire GL55 6LD, United Kingdom.
authors.forename: Simon
authors.initials: S
authors.lastname: Penson
authors.affiliation: Hovis Limited, Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS, United Kingdom.
authors.forename: Peter
authors.initials: P
authors.lastname: Skeggs
authors.affiliation: School of Agriculture, Policy and Development, University of Reading , Whiteknights, P.O. Box 237, Reading RG6 6AR, United Kingdom.
authors.forename: Paola
authors.initials: P
authors.lastname: Tosi
authors.affiliation: Computational and Systems Biology, Rothamsted Research , Harpenden AL5 2JQ, United Kingdom.
authors.forename: Stephen J
authors.initials: SJ
authors.lastname: Powers
authors.affiliation: Plant Biology and Crop Science, Rothamsted Research , Harpenden AL5 2JQ, United Kingdom.
authors.forename: Jane L
authors.initials: JL
authors.lastname: Ward
authors.affiliation: Food & Health Programme, Institute of Food Research , Norwich Research Park, Norwich NR4 7UA, United Kingdom.
authors.forename: Peter
authors.initials: P
authors.lastname: Wilde
authors.affiliation: Plant Biology and Crop Science, Rothamsted Research , Harpenden AL5 2JQ, United Kingdom.|School of Agriculture, Policy and Development, University of Reading , Whiteknights, P.O. Box 237, Reading RG6 6AR, United Kingdom.
authors.forename: Peter R
authors.initials: PR
authors.lastname: Shewry
authors.affiliation: Biological Science and Crop Protection, Rothamsted Research , Harpenden AL5 2JQ, United Kingdom.
authors.forename: Richard P
authors.initials: RP
authors.lastname: Haslam
mesh_terms: D001939:Bread; D002523:Edible Grain / Q000737:chemistry*; D005227:Fatty Acids / Q000032:analysis; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005433:Flour / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D038983:Galactolipids / Q000032:analysis; D008055:Lipids / Q000032:analysis*; D008244:Lysophosphatidylcholines / Q000032:analysis; D010743:Phospholipids / Q000032:analysis; D014280:Triglycerides / Q000032:analysis; D014908:Triticum / Q000737:chemistry*
chemical_list: D005227:Fatty Acids; D005230:Fatty Acids, Nonesterified; D038983:Galactolipids; D008055:Lipids; D008244:Lysophosphatidylcholines; D010743:Phospholipids; D014280:Triglycerides; C007388:digalactosyldiacylglycerol
keywords: breadmaking; lipidomics; lipids; milling; wheat grain