Document Detail


Effect of phospholipids transesterified enzymatically with polyunsaturated fatty acids on gelatinization and retrogradation of starch.
MedLine Citation:
PMID:  11234919     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The effects of phospholipids (PLs) transesterified with polyunsaturated fatty acids (PUFAs) with lipase (Aspergillus niger) on gelatinization and retrogradation of starch during storage were studied by differential scanning calorimetry (DSC). The resulting transesterified PLs were rich in PUFAs and linoleic acid, while the total percentage of PUFAs incorporated was 20.2%. The addition of PLs or PLs enzymatically transesterified with PUFAs (PUFA-PLs) to the starch sample decreased the gelatinization enthalpy of starch (deltah(g)) slightly, but clearly increased the starch-lipid complexes (deltah(s-1)) by DSC. After 21 days of storage, the percent of retrogradation of starch became lower by the addition of 4%, PLs or 4% PUFA-PLs to the starch sample when compared with the control. These results suggest that PLs retard retrogradation of starch during storage, whereas PUFA-PLs retard it greatly. The addition of PLs or PUFA-PLs increased the amount of deltah(s-1), while re-gelatinization enthalpy decreased during storage, which suggests that PLs or PUFA-PLs could retard the retrogradation of starch.
Authors:
L A Siswoyo; N Morita
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of nutritional science and vitaminology     Volume:  46     ISSN:  0301-4800     ISO Abbreviation:  J. Nutr. Sci. Vitaminol.     Publication Date:  2000 Oct 
Date Detail:
Created Date:  2001-03-07     Completed Date:  2001-06-07     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0402640     Medline TA:  J Nutr Sci Vitaminol (Tokyo)     Country:  Japan    
Other Details:
Languages:  eng     Pagination:  252-6     Citation Subset:  IM    
Affiliation:
Department of Applied Biological Chemistry, Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University, Sakai, Japan.
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MeSH Terms
Descriptor/Qualifier:
Amylopectin
Amylose
Calorimetry, Differential Scanning
Chromatography, Gas
Fatty Acids / analysis*
Fatty Acids, Unsaturated / analysis*
Food Preservation*
Gelatin / chemistry
Lipase
Phospholipids / metabolism*
Rheology
Starch / chemistry*
Chemical
Reg. No./Substance:
0/Fatty Acids; 0/Fatty Acids, Unsaturated; 0/Phospholipids; 9000-70-8/Gelatin; 9005-25-8/Starch; 9005-82-7/Amylose; 9037-22-3/Amylopectin; EC 3.1.1.3/Lipase

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