- Volume 24 Issue 2
Effect of Chlorine Treatment on the Lipid Composition of Wheat Flour
염소처리가 밀가루의 지방질 조성에 미치는 영향
- Han, Myung-Kyu (Department of Food Science and Technology, Dongguk University) ;
- Shin, Hyo-Sun (Department of Food Science and Technology, Dongguk University)
- Published : 1992.04.01
The effects of chlorine treatment on the lipid composition of wheat flour were studied by treating flour with different amounts (1, 2 and 4 ounces per 100 pounds of flour) of liquidized chlorine gas. The contents of free lipid increased slightly while those of the bound lipid decreased at all levels of chlorine used. The contents of neutral lipid in the free lipid decreased while those in the bound lipid increased as the level of chlorine increased. The contents of triglycerides in the free and bound lipids decreased as the level of chlorine increased. As the level of chlorine increased, digalactosyl diglycerides in the bound lipid decreased, whereas those in the free lipid increased within the range of 1 to 2 oz of chlorine. The phosphatidylcholine content in the free and bound lipids decreased while the lysophosphatidylcholine increased in both free and bound lipids as the level of chlorine increased. The content of saturated fatty acids increased while that of unsaturated ones decreased as the level of chlorine increased.