Lipids in Flour from Gamma-Irradiated Wheat

Autor:	K. F. Finney, O. K. Chung, Y. Pomeranz
Rok vydání:	2008
Předmět:	Chromatography Chemistry Phosphorus Butanol food and beverages chemistry.chemical_element Infrared spectroscopy Fraction (chemistry) Fractionation chemistry.chemical_compound Column chromatography lipids (amino acids peptides and proteins) Petroleum ether Silicic acid Food Science
Zdroj:	Journal of Food Science. 32:315-317
ISSN:	0022-1147
DOI:	10.1111/j.1365-2621.1967.tb01320_32_3.x
Popis:	SUMMARY— Lipids were extracted with petroleum ether and with water-saturated butanol from flours milled from wheat aliquots gamma-irradiated by doses of 0, 1, 2, 3, 5, and 10 × 106 rep. The water-saturated butanol extract was fractionated by silicic acid column chromatography into polar and nonpolar lipids; the fractions were studied for phosphorus content. Profound changes in rheological properties and bread-making characteristics of the flours were accompanied by a small decrease in the ratio of nonpolar to polar lipids and by an increase in the phosphorus content of the polar fraction. Some changes in flour lipids from irradiated wheat were noticed during fractionation by TLC and during determination of infrared spectra.
Databáze:	OpenAIRE
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