Phospholipids in homemade bread

Authors:
Laura Corpas, Josef Kapitany, Nicoleta G. Hădărugă, Gabriela G. Codina, Adrian Rivis, Emilia Guran, Estera-Nicoleta Baliţa, Daniel I. Hădărugă

Volume 18, Issue 4;
Pages: 336-340;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Abstract:
The paper presents a study on the variation of phospholipidic profile in homemade bread containing exophospholipases. The bread samples were obtained in laboratory from whole meal flour (Carani, Timis County, Romania) with addition of specific enzymes (LysoMax, Enzyme and Derivatives Ingredients). The enzyme concentration was varied in the range of 0-600 mg/100 g flour, which corresponds to a range of 0- 3000 enzyme units/kg of flour). The profile of the principal compounds from phospholipids class (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, and phosphatidic acid) was determined by high-pressure liquid chromatography (HPLC); the samples analyzed by HPLC were obtained by successive extraction of bread samples, first with a hydrophobic solvent (petroleum ether) and second with a less hydrophobic solvent (dichloromethane-methanol). The concentration of phosphatidylcholine in bread was in the range of 2.8-6 mg/g and lower in the case of phosphatidylethanol and phosphatidylinositol (0.1-0.6 mg/g and 0.4-1.2 mg/g, respectively). The variation of the concentration of phospholipids in bread samples has an optimum at 300-400 mg/100 g sample, this variation having a parabolic shape.
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