Phospholipid Hydrolysate and Antistaling Amylase Effects on Retrogradation of Starch in Bread

Abstract

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.

Bread quality improvement by means of selected pregelatinized waxy rice flour (PWRF)

“…Del-Rosario and Pontiveros (1983) reported that from soft to hard of texture may curtail the storage life and lower product value. For all starchy foods, including bread, retrogradation is a definite phenomenon (Kweon et al, 1994). Thus, the bread quality can be extremely affected and therefore restrict its popularization and adoption (Huang et al, 1988).…”

“…Many techniques to improve starchy foods' quality and delay retrogradation were found by researchers such as the addition of selected starch (Huang et al, 1988), emulsifier (Rao et al, 1992) or enzyme (Kweon et al, 1994). For emulsifier, it can effectively prolong starch colloid hardening and defer staling and retrogradation rate (Keetels et al, 1996).…”

“…Besides, α-amylase can induce starch dehydration thus postpone staling and retrogradation was found (Kweon et al, 1994). Although α-amylase could be postpone bread staling, excessive dose of α-amylase may produce numerous soluble dextrin and cause the organization easy to form hollow and gummy (Hibi, 2001).…”

Effects of Polyunsaturated Phospholipids on the Thermal and Physical Properties of Starch in Dough and Bread.

“…PLs are used throughout the world to improve the functional properties in food processing: improvement in bread texture and volume, dough tolerance, baking properties, and to retard bread becoming state (Kweon et al, 1994;Lin & Czuchajowska, 1998). For this reason, the present study focused on the usefulness of PUFA-PLs as a bread ingredient affecting the thermal and physical properties of starch in dough and bread during mixing, baking, and maintaining an excellent quality.…”

Effect of Phospholipids Transesterified Enzymatically with Polyunsaturated Fatty Acids on Gelatinization and Retrogradation of Starch.

“…PLs are used throughout the world to improve food processing, such as clarifying starch pastes (5), enhanc lug the viscosity of starch, increasing dough tolerance, and improving baking properties (6)(7). For this reason, the present study was focused on the preparation of PUFA-PLs by lipase-catalyzed transesterification be tween purified egg PLs and concentrated PUFAs from menhaden oil, and on their usefulness for starch pro cessing in relation to gelatinization or retrogradation.…”