title: The structural analysis of wheat flour glycerolipids.
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.
authors: Department of Food Science, University of Strathclyde, C.1, Glasgow, UK.
authors: R O
authors: RO
authors: Arunga
authors: Department of Food Science, University of Strathclyde, C.1, Glasgow, UK.
authors: W R
authors: WR
authors: Morrison