Distribution of free lipids and their fractions in wheat flour milled streams
Distribution of free lipids and their fractions in wheat flour milled streams
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DOI：
10.1016/s0308-8146(00)00149-7
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发表时间：
2000-10
期刊：
影响因子：
8.8
通讯作者：
P. Prabhasankar;M. Kumar;B. Lokesh;P. Rao
中科院分区：
文献类型：
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作者：
P. Prabhasankar;M. Kumar;B. Lokesh;P. Rao
极性和非极性脂质在决定小麦面粉的质量及其对不同烘焙产品的适用性方面都发挥着重要作用。为了开发适合不同最终用途的特定面粉，测定了流中的极性和非极性脂质含量，两者都显示出很大的变化。不同面粉流中总游离非极性脂质 (TFNPL) 含量从 0.54% 到 1.8% (db) 变化，而总游离极性脂质 (TFPL) 含量从 0.11% 到 0.34% (db) 变化，表明 TFNPL 占主导地位。甘油三酯是 TFNPL 中存在的主要部分，而糖脂是 TFPL 部分中的主要部分。这些部分的量在 IV 中断流中更大。就饱和脂肪酸而言，棕榈酸在 TFNPL 级分中占主导地位，而硬脂酸在 TFPL 中占主导地位。 TFNPL 中的油酸水平较高（16.9% 至 33.6%）。亚油酸是 TFNPL 和 TFPL 级分中主要的不饱和脂肪酸。
Polar and non-polar lipids both play an important role in determining the quality of wheat flour and its suitability for different bakery products. In order to develop specific flours for different end-uses, polar and non-polar lipid content were determined in streams and both showed wide variation. The total free non-polar lipid (TFNPL) content varied from 0.54 to 1.8% (db) while total free polar lipid (TFPL) content varied from 0.11 to 0.34% (db) in different flour streams indicating the preponderance of TFNPL. Triglycerides were the predominant fraction present in TFNPL while glycolipids predominated in the TFPL fraction. The amounts of these fractions were greater in the IV break stream. In the case of saturated fatty acids, palmitic acid was predominant in TFNPL fractions, whereas, stearic acid was predominant in TFPL. The levels of oleic acid were higher in TFNPL (16.9 to 33.6%). Linoleic acid was the predominant unsaturated fatty acid in both TFNPL and TFPL fractions.