Isolation of polar lipid classes from wheat flour extracts by preparative high-performance liquid chromatography

Cereal Chemistry

Volumn 78, Issue 6, 2001, Pages 663-665

  Papantoniou, E ^a   Hammond, E W ^a   Scriven, F ^a   Gordon, M H ^a   Schofield, J D ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

CHROMATOGRAPHIC ANALYSIS; LIPIDS;

DIACYLGLYCEROL; HIGH-PERFORMANCE LIQUID CHROMATOGRAPHIC METHODS; HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY; LIPID CLASS; LIPID EXTRACT; PHOSPHATIDYL CHOLINE; PHOSPHATIDYLETHANOLAMINE; PHOSPHATIDYLGLYCEROLS; POLAR LIPIDS; WHEAT FLOURS;

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

DIACYLGLYCEROL DERIVATIVE; DIGALACTOSYLDIGLYCERIDE; GALACTOSYLDIGLYCERIDE; LIPID; LYSOPHOSPHATIDYLCHOLINE; PHOSPHATIDYLCHOLINE; PHOSPHATIDYLETHANOLAMINE; PHOSPHATIDYLGLYCEROL; UNCLASSIFIED DRUG;

ARTICLE; EXTRACTION; FLOUR; FOOD COMPOSITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; TECHNIQUE; WHEAT;

TRITICUM AESTIVUM;

EID: 0035155956     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2001.78.6.663     Document Type: Article

References (9)

1. Isolation and purification of lecithin by preparative high-performance liquid chromatography
2. Isolation and purification of digalactosyldiacylglycerols
3. Wheat flour lipids in breadmaking
4. High-performance liquid chromatographic analysis of wheat flour lipids using an evaporative light scattering detector
5. Simple method for isolation of crude mono- and digalactosyl diglycerides from wheat flour
6. Purification of phospholipids by preparative high-performance liquid chromatography
7. Gram-scale preparative HPLC of phospholipids from soybean lecithins
8. The role of flour lipids in baking
9. Acyl lipids in cereals