Estimation of Free Glycolipids in Wheat Flour by HPLC

Ohm, Jae‐Bom; Chung, O. K.

doi:10.1094/cchem.1999.76.6.873

Cited by 21 publications

(18 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The diversity of glycolipids recovered in our methanol extraction of oats is remarkable. Monogalactosyldiacylglycerol (MGDG) and DGDG, with lesser amounts of phospholipids were observed in significant levels in oat kernels and other seeds (Price and Parsons 1976;Youngs et al 1977;Sahasrabudhe 1979;Andersson et al 1997;Morrison 1998;Ohm and Chung 1999;Sugawara and Miyazawa 1999;Moreau et al 2003). It is remarkable that we did not detect MGDG in this study.…”

Section: Discussioncontrasting

confidence: 51%

Polar Lipids from Oat Kernels

et al. 2010

View full text Add to dashboard Cite

Cereal Chem. 87(5):467-474Oat (Avena sativa L.) kernels appear to contain much higher polar lipid concentrations than other plant tissues. We have extracted, identified, and quantified polar lipids from 18 oat genotypes grown in replicated plots in three environments to determine genotypic or environmental variation in these lipids. Validation experiments indicated a solid phase silica gel extraction step elution provided excellent and clean separation of extracted lipids into neutral lipid, glycolipid, and phospholipid fractions. Analysis of phospholipids by HPLC (normal phase, diol column) indicated phosphatidylethanolamine, phosphatidylcholine, phosphatidic acid, phosphatidylglycerol, phosphatidylinositol, and lyso-forms but very little genotypic or environmental variation. Di, tri and tetragalactosyl-diacylglycerols were quantified in the glycolipids, along with their mono-, di-, and triacyl estolides. Most of these exhibited significant genotypic variation. Molecular species analysis of the glycolipids in the Morton cultivar by direct infusion electrospray ionization tandem mass spectrometry confirmed the enormous diversity of galactosyl-lipids in oats. Analyses indicated total lipid of ≈8.3% (dry weight basis), of which ≈10% was phospholipid and 11% was glycolipids. These results indicate that oats are a rich source of polar lipids and contain an extremely rich diversity of galactosyl-lipids.

show abstract

Section: Discussioncontrasting

confidence: 51%

Polar Lipids from Oat Kernels

et al. 2010

View full text Add to dashboard Cite

show abstract

“…The extraction flask was washed twice with 0.5 mL of chloroform and the washings were applied to the cartridge. NL, GL and PL fractions were separated by successive elution with chloroform/acetone (4:1 v/v, 10 mL), acetone/methanol (9:1 v/v, 15 mL) and methanol (10 mL) respectively 22. The mean flow rate was 0.84 mL min −1 .…”

Section: Methodsmentioning

confidence: 99%

Pleiotropic increases in free non‐polar lipid, glycolipid and phospholipid contents in waxy bread wheat (Triticum aestivum L.) grain

Yasui¹

2012

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…Suitable solvents can be used to fractionate non starch lipids into their polar and non-polar components DeStefanis and Ponte, 1976). Extracted non starch lipids can be analyzed qualitatively and quantitatively using different techniques such as thin-layer chromatography (TLC) and densitometry , High-performance liquid chromatography (HPLC) (Ohm and Chung, 1999) and gas chromatography (GC).…”

Section: Surface Active Compounds Of Wheat Flourmentioning

confidence: 99%

Mechanism of Gas Cell Stability in Breadmaking

Sroan

2008

Bubbles in Food 2

View full text Add to dashboard Cite

Expansion of dough and hence breadmaking performance is postulated to depend on a dual mechanism for stabilization of inflating gas bubbles. Two flours were used in this study, one from the wheat variety Jagger (Jagger) and the other from a composite of soft wheat varieties (soft). The primary stabilizing mechanism is due to the gluten-starch matrix surrounding the bubble. The secondary mechanism operates when gas bubbles come into close contact during later proofing and early baking. When discontinuities occur in the gluten-starch matrix surrounding gas bubbles, thin liquid lamellae stabilized by adsorbed surface active compounds, provide a secondary stabilization.A key parameter in the primary stabilizing dough film is thought to be the property of strain hardening. Jagger flour gave higher test-bake loaf volume than soft wheat flour and higher strain hardening index for dough. Rheological properties of doughs were varied by addition of protein fractions prepared by pH fractionation. Fractions were characterized by SE-HPLC and MALLS. The molecular weight distribution (MWD) of fractions progressively shifted to higher values as the pH of fractionations decreased. Mixograph peak development time paralleled the MWD. However, the strain hardening index and the test-bake loaf volume increased with increasing MWD up to a point (optimum), after which they declined. At a given strain rate the behavior at the optimum appeared to result from slippage of the maximum number of statistical segments between entanglements, without disrupting the entangled network of polymeric proteins. Shift of MWD to MW higher than the optimum results in a stronger network with reduced slippage through entanglement nodes, whereas a shift to lower MWs will decrease the strength of the network due to less number of entanglements per chain.In order to study the secondary stabilizing mechanism, different lipid fractions were added incrementally to the defatted flours. No effects were observed on the rheological properties of the dough. However, large effects on the loaf volume were measured. The additives used were the total flour lipid and its polar and non polar fractions and the fatty acids palmitic, linoleic and myristic. Polar lipids and palmitic acid had positive or little effect on loaf volume respectively. Non polar lipid, linoleic and myristic acids had negative effects on loaf volume. AbstractExpansion of dough and hence breadmaking performance is postulated to depend on a dual mechanism for stabilization of inflating gas bubbles. Two flours were used in this study, one from the wheat variety Jagger (Jagger) and the other from a composite of soft wheat varieties (soft). The primary stabilizing mechanism is due to the gluten-starch matrix surrounding the bubble. The secondary mechanism operates when gas bubbles come into close contact during later proofing and early baking. When discontinuities occur in the gluten-starch matrix surrounding gas bubbles, thin liquid lamellae stabilized by adsorbed surface active compounds, provi...

show abstract

Estimation of Free Glycolipids in Wheat Flour by HPLC

Cited by 21 publications

References 10 publications

Polar Lipids from Oat Kernels

Polar Lipids from Oat Kernels

Pleiotropic increases in free non‐polar lipid, glycolipid and phospholipid contents in waxy bread wheat (Triticum aestivum L.) grain

Mechanism of Gas Cell Stability in Breadmaking

Contact Info

Product

Resources

About