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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