Wheat Polar Lipids: Sources of Variation Among Near-isogenic Wheat Lines with Different Endosperm Hardness
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Published on 2009 by ProQuest
A total of 155 polar lipid species in wheat meal, flour and starch were quantitatively characterized. The predominant polar lipid classes were digalactosyldiglycerides, monogalactosyldiglycerides, phosphatidylcholine, and lysophosphatidylcholine. Wheat wholemeal, flour and surface-starch contained greater concentrations of total galactolipids while internal-starch lipids contained greater concentrations of monoacyl phospholipids.
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