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3 May 1999 Characterization of lipids in wheat grain as probed by microspectrofluorometry
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Proceedings Volume 3602, Advances in Fluorescence Sensing Technology IV; (1999)
Event: BiOS '99 International Biomedical Optics Symposium, 1999, San Jose, CA, United States
The baking quality and storage stability of white flour are affected by its non-starch lipids content, and by the proportions of non-polar and polar lipids classes. At present, information on the lipids composition in the various parts of the wheat grain is scarce and their redistribution in the flour millstreams after milling is not well understood. Here we have implemented a novel method based on microspectrofluorometry to investigate lipids distribution in the wheat kernel. This technique has already been a proven tool to study primary fluorescence in wheat grain. For this study Nile Red was introduced as a fluorescent stain to map lipids in different compartments of a wheat transverse section. Microspectrofluorometry allows in situ characterization of lipids material in transverse cut of wheat grain. Florescence spectra were recorded and decomposed into the principal spectral components which can in turn be approximated to the real lipid materials of the wheat. Using these models, spectral fluorescence imaging was performed allowing the spatial organization of lipids in the wheat sections to be obtained.
© (1999) COPYRIGHT Society of Photo-Optical Instrumentation Engineers (SPIE). Downloading of the abstract is permitted for personal use only.
Abdelbasset Saadi, Olivier Piot, Serguei Charonov, Jean-Claude Meunier, and Michel Manfait "Characterization of lipids in wheat grain as probed by microspectrofluorometry", Proc. SPIE 3602, Advances in Fluorescence Sensing Technology IV, (3 May 1999);

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