Cereal Chem 47:640 - 648.  |  VIEW ARTICLE
The Distribution of Lipids in Fractionated Wheat Flour.

V. L. Youngs, D. G. Medcalf, and K. A. Gilles. Copyright 1970 by the American Association of Cereal Chemists, Inc. 

The free and bound lipids in four major fractions of Selkirk, a hard red spring, and Wells, a durum wheat, were analyzed by thin-layer chromatography. Gluten (high-protein fraction) contained 65% of the total extracted lipid; starch and sludge (low-protein fractions) together contained 32% of the total extracted lipid, and the water-solubles (high-protein fraction) the remaining 3%. Approximately 90% of the lipids was bound. The di- and triglycerides, mono- and diagalactosyl diglycerides and phosphatidyl choline occurred primarily in the gluten. While the starch and sludge fractions contained the largest amounts of lysophosphatidyl choline, they contained very little phosphatidyl choline. Lysophosphatidyl ethanolamine and phosphatidyl serine, measured as a single spot, were most abundant in sludge and gluten. More free fatty acids were associated with the low-protein fractions, starch and sludge, than with gluten and water- solubles. Wells flour fractions were practically devoid of saturated sterol esters, and contained free sterols. The opposite was true for the Selkirk fractions.