Quadram Institute Bioscience, Institute of Food Research , Norwich Research Park NR4 7UA, United Kingdom.
J Agric Food Chem. 2017 Jul 5;65(26):5427-5434. doi: 10.1021/acs.jafc.7b01437. Epub 2017 Jun 26.
Despite being minor components of flour, wheat (Triticum aestivum L.) lipids contribute to grain processing. They are particularly important for bread making, where they adsorb to the surface of gas bubbles formed during the proving stage of bread making, stabilizing the gas cells and improving gas retention within the dough. This contributes to the volume and texture of the loaf. However, little is understood about how their amount, composition, and properties vary in response to genotype (G), environment (E) or G × E interactions. Six wheat lines were therefore grown at three levels of nitrogen supply at Rothamsted Research, and 48 lipid species across six lipid classes were identified and quantified in white flour using electrospray ionization-tandem triple quadrupole mass spectrometry (ESI-MS/MS). This showed clear differences in the contents and compositions of lipids between cultivar as well as effects of nitrogen fertilization, which would be expected to have impacts on the processing properties of the samples.
尽管作为面粉的次要成分，小麦（Triticum aestivum L.）脂质有助于谷物加工。它们对面团制作过程中非常重要，在发酵阶段形成的气泡表面吸附，稳定气泡细胞并提高面团中气体的保持能力。这有助于面包的体积和质地。然而，对于它们的数量、组成和性质如何响应基因型（G）、环境（E）或 G × E 相互作用而变化，人们知之甚少。因此，在罗瑟斯特研究中心，将六个小麦品种种植在三个氮供应水平下，并使用电喷雾电离串联三重四极杆质谱（ESI-MS/MS）在白面粉中鉴定和定量了六个脂质类别的 48 种脂质。这表明了脂质含量和组成在品种之间存在明显差异，以及氮施肥的影响，这可能会对样品的加工性能产生影响。
