کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9474542 | 1322383 | 2005 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Functional properties of individual classes of phospholipids in breadmaking
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کلمات کلیدی
HPTLCGangGangliosidesTLCSSLDATEMLPElysophosphatidylethanolaminenuclear magnetic resonance - رزونانس مغناطیسی هستهایphosphatidic acid - اسید فسفاتیدیکNMR - تشدید مغناطیسی هستهای Functional properties - خواص کارکردیCer - سرceramides - سرامیدphosphatidylinositol - فسفاتیدیل اینوزیتولphosphatidylcholine - فسفاتیدیل کولینphosphatidylethanolamine - فسفاتیدیلتانولامینPhosphatidylserine - فسفاتیدیلسرینPhospholipids - فسفولیپیدthin layer chromatography - کروماتوگرافی لایه نازکhigh-performance thin layer chromatography - کروماتوگرافی نازک با عملکرد بالاWheat - گندم
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Individual phospholipid classes in high purity were isolated by thin layer chromatography on a semi-preparative scale (1-2Â g) from crude lecithins of different origins (soybean, rapeseed, sunflower) and their baking activity was studied by micro-scale baking tests using 10Â g of flour. Baking tests with individual phospholipid classes showed for the first time, that phosphatidylinositol, which was supposed to play a secondary role in breadmaking, is the only type of phospholipid which is active at very low concentrations, 0.02-0.1% based on flour weight. No other type of phospholipid was active in this concentration range, when added individually. The effects of individual phospholipid types were compared to those of mixtures. A mixture of phosphatidylinositol/phosphatidylethanolamine/phosphatidic acid/phosphatidylserine in the proportion 2/2/1/0.5 (by weight) was found to be the most effective in breadmaking (increasing the loaf volume by up to 31%), indicating synergistic effects between the components. The results were confirmed by baking tests on a larger scale (300Â g of flour). High proportions of phosphatidylinositol and lysophosphatidylethanolamine decreased the loaf volume, and phosphatidylcholine, which is the major constituent of crude lecithins, had only a minor impact on baking activity.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 42, Issue 2, September 2005, Pages 233-241
Journal: Journal of Cereal Science - Volume 42, Issue 2, September 2005, Pages 233-241
نویسندگان
Gerhard Helmerich, Peter Koehler,