Cereal Chem 47:153 - 159.  |  VIEW ARTICLE
Functional (Breadmaking) and Biochemical Properties of Wheat Flour Components. VII. Petroleum Ether-Soluble Lipoproteins of Wheat Flour.

R. C. Hoseney, Y. Pomeranz, and K. F. Finney. Copyright 1970 by the American Association of Cereal Chemists, Inc. 

Two protein fractions were isolated by a relatively simple solvent system from the petroleum ether-soluble oil of wheat flour. One protein fraction (about 0.7% of the total free lipids) contained 60% protein and 35% carbohydrate. The second protein fraction (22% of total free lipids) contained 30% protein, 7.5% carbohydrate, and about 62.5% lipid. Neither protein fraction had a significant role in breadmaking. The lipoproteins apparently were soluble in salt solution as well as in petroleum ether. Extracting flour with 6% salt (NaCl) yielded a globulin protein containing 32.5% lipid. Proteins were detected in petroleum ether extracts of the globulin fraction.