Hydrolysis of acylglycerols and phospholipids of milled rice surface lipids during storage |
| |
Authors: | Henry?S?Lam Email author" target="_blank">Andrew?ProctorEmail author |
| |
Affiliation: | (1) Department of Food Science, University of Arkansas, 2650 N Young Ave., 72704 Fayetteville, AR |
| |
Abstract: | The relative contribution of acylglycerols and phospholipids to the lipid hydrolysis in milled rice was investigated during
storage at 37°C and 70% RH for 50 d. The MAG, DAG, and lysophospholipid contents of surface lipid were determined by reversed-phase
HPLC. The MAG and DAG content of milled rice increased during storage from 0.06 to 0.18% (w/w milled rice), with the MAG content
increasing more than that of the DAG. Lysophosphatidylcholine increased throughout the study from 0.013 to 0.034% (w/w), whereas
lysophosphatidylinositol and lysophosphatidylethanolamine contents initially increased from 0.002 to 0.003% and from 0.005
to 0.009% (w/w), respectively, and then stabilized until day 50. The relative percentage of TAG and phospholipids hydrolyzed
in milled rice increased rapidly during the first 3 d of storage from 12.3 to 37.6% and 25.0 to 62.5% (w/w), respectively,
and steadily increased to 53.1 and 73.8% (w/w) on day 50. A higher percentage (62.5%) of phospholipids was hydrolyzed relative
to TAG (37.6%) after 3 d and probably contributed significantly to milled rice lipid hydrolysis during early storage. However,
TAG concentration (0.57%, w/w) was much higher relative to phospholipids (0.08%, w/w) in surface lipids, and therefore TAG
hydrolysis was the major contributor to FFA development and the quality of stored milled rice. |
| |
Keywords: | Acylglycerols free fatty acids hydrolysis lipids milled rice phospholipids |
本文献已被 SpringerLink 等数据库收录! |
|