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Fatty acids in lipids of maturing wheat
1Department of Biochemistry, Kansas State University, 66502, Manhattan, Kansas.
Lipids
|November 1, 1968
Summary
Wheat maturation alters fatty acid profiles in lipid fractions. Linoleic acid increases, particularly in bound lipids, while palmitic and linolenic acids decrease during hard red winter wheat development.
Area of Science:
- Agricultural Science
- Biochemistry
- Food Science
Background:
- Lipids and fatty acids are crucial components of wheat.
- Understanding lipid changes during maturation is vital for crop quality and utilization.
Purpose of the Study:
- To investigate the changes in fatty acid composition within different lipid fractions of hard red winter wheat during maturation.
- To compare the quantitative and qualitative patterns of fatty acid distribution across maturation stages.
Main Methods:
- Sampling of two hard red winter wheat varieties at various maturity stages.
- Fractionation of lipids into free polar, free nonpolar, and bound lipid categories.
- Gas chromatography analysis to determine the fatty acid profiles of each fraction.
Main Results:
- Major fatty acids identified: palmitic, oleic, linoleic, and linolenic acids.
- Qualitative fatty acid patterns were similar across maturation, but quantitative patterns differed.
- In free polar lipids, palmitic acid decreased and linoleic acid increased with maturation.
- Bound lipids showed a significant increase in linoleic acid and decreases in other fatty acids, notably linolenic acid.
Conclusions:
- Wheat maturation significantly impacts the quantitative distribution of fatty acids within different lipid fractions.
- The observed changes suggest a dynamic metabolic process influencing lipid composition during grain development.
- These findings are important for optimizing wheat quality for food and industrial applications.
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