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Effects of phospholipid hydrolysate and antistaling amylase on starch retrogradation in bread and wheat flour were investigated by differential scanning calorimetry @SC). Phospholipid hydrolysate containing more than 90% lysophospholipid was obtained using phospholipase A, and was effective in formine amvlose-lioid comnlexes. Both wheat flour and ABSTtiCT bread containing phospuholipid hydiolysate fere retrograded to a lesser degree when stored at room temperature. The retrogradation rate for bread with antistaling amylase was low. We postulated that antistaling amylase broke links in amylose and amylopectin, thereby promoting the formation of amylopectin-lipid complexes. The combined effect of phospholipid hydrolysate and antistaling amylase was greater than their individual effects.Lysolecithin, hydrolysis product of lecithin by phospholipase &, is glyceroli3-phosphatewith a fatty acyl and a glycerol-hydroxvl zroun. It is exDected to be effective in emulsification and form&i&r of amylo'se-lipid complexes (Acker and Becker, 1971). Our objective was to determine the effect of phospholipid hydrolysate or antistaling amylase on retrogradation of starch by using DSC. Combined effects of phospholipid hydrolysate and antistaling amylase were also studied.

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