硬小麦的脂质过程标记物 脱烧分数
Silvia Marzocchi1, Maria Cristina Messia2, Emanuele Marconi3
1Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich, 60, 47521 Cesena, Italy.
Foods (Basel, Switzerland)
|August 26, 2023
概括
在小麦脱分数中识别特定的脂质标记是关键. 副产品中的棕酸,油酸,多科菲醇和固醇可以评估重组面粉的成分.
科学领域:
- 农业科学 农业科学
- 食品化学 食品化学
- 生物化学 生化学
背景情况:
- 将精制面粉与和中间体重新组合,会导致面粉成分和质性质的变化.
- 了解小麦分量的组成对于准确的面粉生产至关重要.
研究的目的:
- 为了识别硬小麦的脱分数中的特定脂质标记物.
- 分析脱皮谷物及其副产品之间的生化差异.
主要方法:
- 从五个脱皮水平 (3-15%) 分析硬小麦副产品的脂质概况.
- 在不同的小麦分数中量化脂肪酸,多科菲醇和固醇.
- 将脱皮谷物和副产品之间的脂质含量进行比较.
主要成果:
- 小麦副产品显示高单不和脂肪酸含量.
- 副产品含有较高度的多科菲醇和固醇,而不是去皮的谷物.
- 意大利和加拿大 durum wheat 样本之间没有发现生物活性脂质化合物的显著差异.
结论:
- 特定的脂质,如棕酸,油酸,托科菲罗尔异构体和总固醇,可以作为生物标志物.
- 这些生物标志物对于评估重组面粉中谷物与组织的比率是有用的.
- 这些发现支持对小麦面粉进行精确的表征,以改善质量控制.
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