ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Extractability of total, nonpolar, or polar lipids from five hard red winter (HRW) wheat flours increased linearly with extraction temperature. Any increases in amounts of total extracted lipids, by varying solvent or extraction temperature, were mainly due to increases in the extracted polar lipids. Proper selection of solvent and/or extraction temperature was of major importance for polar lipid extractability. Extractability of lipid-phosphorus increased with temperature more rapidly than extractability of lipid-galactose, and the effect of temperature on the extractability of lipid-galactose was more pronounced with Skellysolve B or benzene than with acetone or 2-propanol. The amounts of polar lipids extracted with 2-propanol by a shaker at 75°C or by a Soxhlet were the most effective in differentiating the HRW flours according to their mixing times. The ratio of nonpolar to polar lipids extracted with petroleum ether or Skellysolve B, which extract free lipids, or the galactose content of free lipids best differentiated the HRW flours according to loaf volume potential.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb06513.x
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