Composition of neutral lipid classes and content of fatty acids throughout sourdough breadmaking
| Autor: | Paavo Kalo, João Rocha, F. Xavier Malcata |
|---|---|
| Rok vydání: | 2011 |
| Předmět: |
Secale
030309 nutrition & dietetics Starch Linoleic acid Free fatty acids Industrial and Manufacturing Engineering 03 medical and health sciences chemistry.chemical_compound Sterol esters 0404 agricultural biotechnology Starch-lipids Food science 2. Zero hunger chemistry.chemical_classification 0303 health sciences biology food and beverages Fatty acid 04 agricultural and veterinary sciences General Chemistry biology.organism_classification 040401 food science Sterol Gas-liquid chromatography Biochemistry chemistry lipids (amino acids peptides and proteins) Composition (visual arts) Fermentation Food Science Biotechnology Polyunsaturated fatty acid |
| Zdroj: | European Journal of Lipid Science and Technology. 114:294-305 |
| ISSN: | 1438-9312 1438-7697 |
| DOI: | 10.1002/ejlt.201100208 |
| Popis: | Broa is an example of bread that is a good candidate for inclusion in functional diets, so it deserves further in-depth study of its chemical composition-namely with regard to evolution of the lipid profile throughout breadmaking, in order to assess whether mixing, fermentation, or baking affect its nutritional value (in terms of unsaturated fatty acids, UFA) based on the assumption that neutral lipids (NL) can be protein- or carbohydrate-bound. Hence, constituent fatty acids in NL of maize (Zea mays) and rye flour (Secale cereale), and in sourdough and final broa manufactured from a mixture therefrom were quantitated. Methodologies of esterification of fatty acids, as well as of transesterification of acyl lipids and sterol esters (SE) were improved. The n-hydrocarbons containing between 4 and 24 carbon atoms were then resolved and identified by gas-liquid chromatography. Regarding total neutral lipids (TNL) in all samples, 79-89% were TAGs, and 87-93% were TAGs and DAGs in the case of free lipids (FL). Furthermore, 73-85% of TNL in bound lipids (BL) and 65-80% of TNL in starch lipids (SL) were TAG and free fatty acids (FFA). Conversely, only 4-5%, 6-16%, and 7-10% of TNL in FL, BL, and SL, respectively, were SE and MAGs. TAGs and DAGs underwent partial hydrolysis during fermentation and baking; palmitic, oleic, and linoleic acids were dominant as products released. The nutritional value of broa lipids was apparent owing to their proportions of SE (4%) and DAG (9%), coupled with 52% of linoleic acid in all samples-as well as to the high contents of polyunsaturated versus monounsaturated or saturated fatty acids, and to the general dominance of UFA. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Plný text