Microstructure of Mealy and Vitreous Wheat Endosperms (Triticum durum L.) with Special Emphasis on Location and Polymorphic Behaviour of Lipids

Authors

A. Al Saleh
D. Marion
D. J. Gallant

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 License.

Abstract

Dark inclusions observed in osmiophilic zones, already described in mature wheat endosperm using transmission electron microscopy, were confirmed by freeze-fracture electron microscopy to be lipids. The polar lipids (glycolipids, phospholipids, free fatty acides, monoglycerides) were organized in a liquid crystalline phase. The reversed hexagonal or HII phase should be the main lattice which might arise from the transition of lipids present in membranous structures as a lamellar phase. This transition was caused by dehydration occurring during maturation. It is suggested that the water-dependent lamellar hexagonal phase transitions are of considerable importance in cereal food technology.

Recommended Citation

Saleh, A. Al; Marion, D.; and Gallant, D. J. (1986) "Microstructure of Mealy and Vitreous Wheat Endosperms (Triticum durum L.) with Special Emphasis on Location and Polymorphic Behaviour of Lipids," Food Structure: Vol. 5: No. 1, Article 15.
Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol5/iss1/15