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

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  • SISWOYO Tri Agus
    Department of Applied Biological Chemistry, Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University
  • MORITA Naofumi
    Department of Applied Biological Chemistry, Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University

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The effects of phospholipids (PLs) transesterified with polyunsaturated fatty acids (PUFAs) with lipase (Aspergillus niger) on gelatinization and retrogradation of starch during storage were studied by differential scanning calorimetry (DSC). The resulting trans-esterified PLs were rich in PUFAs and linoleic acid, while the total percentage of PUFAs in-corporated was 20.2%. The addition of PLs or PLs enzymatically transesterified with PUFAs (PUPA-PLs) to the starch sample decreased the gelatinization enthalpy of starch (Δhg) slightly, but clearly increased the starch-lipid complexes (Δhs-1) by DSC. After 21 days of storage, the percent of retrogradation of starch became lower by the addition of 4% PLs or 4% PUFA-PLs to the starch sample when compared with the control. These results suggest that PLs retard retrogradation of starch during storage, whereas PUFA-PLs retard it greatly. The addition of PLs or PUFA-PLs increased the amount of Δhs-1, while re-gelatinization en-thalpy decreased during storage, which suggests that PLs or PUFA-PLs could retard the ret-rogradation of starch.

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