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.
Saleh, A. Al; Marion, D.; and Gallant, D. J.
"Microstructure of Mealy and Vitreous Wheat Endosperms (Triticum durum L.) with Special Emphasis on Location and Polymorphic Behaviour of Lipids,"
Food Structure: Vol. 5
, Article 15.
Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol5/iss1/15