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
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
Functional properties of individual classes of phospholipids in breadmaking
چکیده انگلیسی
Individual phospholipid classes in high purity were isolated by thin layer chromatography on a semi-preparative scale (1-2 g) from crude lecithins of different origins (soybean, rapeseed, sunflower) and their baking activity was studied by micro-scale baking tests using 10 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 (300 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
نویسندگان
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