Cereal Chem 51:17 - 33. | VIEW
Hard Red Spring and Durum Wheat Polar Lipids. I. Isolation and Quantitative Determinations.
M. J. Y. Lin, V. L. Youngs, and B. L. D'Appolonia. Copyright 1974 by the American Association of Cereal Chemists, Inc.
Quantitative analysis of both total and individual classes of lipids extracted from hard red spring (HRS) wheat flour and durum wheat semolina was conducted. Preparative thin-layer chromatography was used to determine the distribution of nonpolar and polar lipid fractions. Of the total lipids, HRS wheat flour yielded the highest amount of polar lipids with an average of 49.0%; durum wheat semolina, 37.3%; HRS whole wheat, 29.8%; and durum whole wheat, 26.4%. DEAE-cellulose column, thin-layer, gas-liquid, and paper chromatography were used to determine the identity, composition, and concentration of individual components of wheat polar lipids extracted from three HRS wheat flours, Chris, Selkirk, and Red River 68, and two durum semolinas, Leeds and Mindum. Sixteen polar lipid components were studied and quantitated for each variety. Esterified monogalactosyl monoglyceride, which had not been reported previously, was tentatively identified. Of the polar lipids, the average ratio of glycolipids to phospholipids was 1.5:1.0 for the HRS wheat varieties, and 1.3:1.0 for the durum varieties. Among the glycolipids, digalactosyl diglyceride (9.0 to 17.6% of the total lipids) and monogalactosyl diglycerides (3.1 to 5.4%) were the major components, with the semidwarf variety, Red River 68, containing the highest amounts. Cerebrosides were present in the next highest concentration, with a range of 1.8 to 3.0%. Chris flour contained the greatest amount of the lyso galactolipids. Of the phospholipids, phosphatidyl choline, N-acyl phosphatidyl ethanolamine, and their lyso analogs were the major components and represented 92 to 94% of the total phospholipids in all varieties investigated.