Effects of Polyunsaturated Phospholipids on the Thermal and Physical Properties of Starch in Dough and Bread
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概要
- 論文の詳細を見る
The effects of polyunsaturated phospholipids on changes in the thermal and physical properties of starch systems during mixing, baking and storage were studied. In the presence of phospholipids (PLs) or polyunsaturated fatty acid-containing PLs (PUFA-PLs), the viscoelastic properties of starch dough, such as stress, modulus of elasticity and viscosity coefficient were decreased, and the gelatinization enthalpy (Δhg) of dough also decreased slightly, but the starch-lipid complexes (Δhs-l) of dough and bread increased distinctly. Twenty-one days after its storage, the retrogradation rate (k) that was estimated by the change of re-gelatinization enthalpy (Δht) of starch containing PLs or PUFA-PLs, was slowed by a factor of 1.98 or 3.28 for dough; and 1.60 or 2.07 for bread, respectively, when compared with that of the control. The changes in retrogradation value of starch in bread seemed to correlate with the retrogradation value of starch in dough in differential scanning calorimetric data (r2=0.93). These changes in thermal and physical properties of dough and bread appeared to be caused by the formation of complexes between starch and the PLs.
- 社団法人 日本食品科学工学会の論文
- 2000-11-01
著者
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MORITA Naofumi
Department of Agricultural Chemistry, College of Agriculture, University of Osaka Prefecture
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SISWOYO Tri
Department of Applied Biological Chemistry, Graduate School of Agriculture and Biological Sciences,
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Morita Naofumi
Department Of Applied Biological Chemistry Graduate School Of Agriculture And Biological Sciences Os
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MUKOYAMA Narumi
Department of Applied Biological Chemistry, Graduate School of Agriculture and Biological Sciences,
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Mukoyama Narumi
Department Of Applied Biological Chemistry Graduate School Of Agriculture And Biological Sciences Os
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Siswoyo Tri
Department Of Applied Biological Chemistry Graduate School Of Agriculture And Biological Sciences Os
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- Effect of Phospholipid Transesterified Enzymatically with Polyunsaturated Fatty Acids on Gelatinization and Retrogradation of Starch
- Effects of Polyunsaturated Phospholipids on the Thermal and Physical Properties of Starch in Dough and Bread
- Color Stability and Lipid Oxidation of a Dried Food Model to Which Carotenoids Have Been Added
- Structural Changes of Quinoxaline Derivatives, with Special Reference to 2-(2, 3 -Dihydroxypropyl)-3-hydroxymethylquinoxaline in Alakaline and Acidic Solutions
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