Molecular structure and baking performance of individual glycolipid classes from lecithins.

@article{Selmair2009MolecularSA,
  title={Molecular structure and baking performance of individual glycolipid classes from lecithins.},
  author={Patrick L. Selmair and Peter Koehler},
  journal={Journal of agricultural and food chemistry},
  year={2009},
  volume={57 12},
  pages={
          5597-609
        }
}
The potential of individual glycolipid classes from lecithins (soybean, rapeseed, and sunflower) in breadmaking was determined in comparison to classical surfactants such as diacetyltartaric acid esters of mono- and diacylglycerides (DATEM), monoacylglycerides, sodium stearoyl-2-lactylate (SSL), and two synthetic glycolipids by means of rheological and baking tests on a microscale. A highly glycolipid-enriched sample containing the entire glycolipid moiety of the lecithin was obtained using an… Expand
Molecular species determination of oligosaccharides and glycoconjugates in soybean lecithin powders.
TLDR
The determination of molecular species of oligosaccharides and glycoconjugates provided a new direction for the exploration of novel functions and uses of soybean lecithin powder. Expand
Lipid composition and emulsifying properties of canola lecithin from degumming with phospholipase A2 and its ethanolic fractions
Abstract Recovery and chemical properties of lecithin from enzymatic degumming of vegetable oils with phospholipase A 2 (PLA 2 ) have not been reported to date. The aim of this study was toExpand
Lipid composition and emulsifying properties of canola lecithin from enzymatic degumming.
TLDR
This study investigated the polar lipid composition and emulsifying properties of canola lecithin from enzymatic degumming (CLED) and provided a better understanding of the chemical nature of CLED, and important information for utilization ofCLED as o/w emulsifier. Expand
Role of glycolipids in breadmaking
In wheat flour used for breadmaking, glycolipids are essential “endogenous surfactants” (1). Bread volume and crumb structure of wheat flour-based bakery products are influenced by glycolipids,Expand
Lipases in wheat breadmaking: analysis and functional effects of lipid reaction products.
TLDR
The baking activity of two different lipases was evaluated by a microbaking test, and the altered lipid composition of lipase-treated wheat lipids was quantitated, confirming the important relationship between the lipid fraction composition and the baking performance of flour. Expand
Quantitative Determination of Natural Glycolipids from Oil Seed by Automated High-Performance Thin-Layer Chromatography (HPTLC)
The role of glycolipids in vegetable oil refining and production of bio-based fuels has not been disclosed so far. Such investigations required a reliable and reproducible quantitative determinationExpand
Synthesis and in vitro antioxidant and antimicrobial studies of novel structured phosphatidylcholines with phenolic acids.
TLDR
Novel phenoylated phosphatidylcholines were synthesized from 1,2-dipalmitoyl phosphatIDylcholine/egg 1-2-diacyl phosph atidyl choline and phenolic acids such as ferulic, sinapic, vanillic and syringic acids to demonstrate in vitro antimicrobial and antioxidant activities. Expand
Inhibitory properties of saponin from Eleocharis dulcis peel against α-glucosidase
The inhibitory properties towards a-glucosidase in vitro and elevation of postprandial glycemia in mice by the saponin constituent from Eleocharis dulcis peel were evaluated for the first time. ThreeExpand
Galactosyldiacylglycerols: From a Photosynthesis-Associated Apparatus to Structure-Defined In Vitro Assembling.
TLDR
This review updates the latest advances in elucidating biosynthesis paths of MGDG and DGDG and related enzyme systems, which present invaluable inspiration to design approaches for a retrosynthesis of galactolipids. Expand
A simple method for positional analysis of phosphatidylcholine.
TLDR
A simple and fast method of positional analysis of fatty acid composition of phosphatidylcholine (PC) from egg-yolk and soy has been elaborated and FAs composition in the sn-2 position of the PC is determined. Expand
...
1
2
3
4
...

References

SHOWING 1-10 OF 17 REFERENCES
Baking performance of synthetic glycolipids in comparison to commercial surfactants.
TLDR
The synthetic galactolipids both displayed an excellent baking performance, with 6 having by far the best baking activity of all examined surfactants. Expand
Functional properties of individual classes of phospholipids in breadmaking
Abstract Individual phospholipid classes in high purity were isolated by thin layer chromatography on a semi-preparative scale (1–2 g) from crude lecithins of different origins (soybean, rapeseed,Expand
Sterol composition of Bulgarian soya and corn oils.
TLDR
Sitosterol, campesterol, stigmasterol and an unknown sterol with a molecular weight of 428 are contained in almost all of the examined fractions of the soya oil and its refinement byproducts. Expand
Analysis of cereal digalactosyldiacylglycerol molecular species by high-performance liquid chromatography
An optimized procedure for the high-performance liquid chromatographic resolution of molecular species of digalactosyldiacylglycerols from cereals has been developed. The optimal conditions wereExpand
Effects of native and enzymatically hydrolysed soya and oat lecithins in starch phase transitions and bread baking
The effects of oat and soya lecithins and their hydrolysates on crystallisation of wheat starch gel and on bread structure were studied. In baking studies the lecithins were compared with commonlyExpand
Mechanism of gas cell stabilization in breadmaking. II. The secondary liquid lamellae.
Abstract The study for the first time demonstrates that flour lipids at their natural levels do not affect dough rheology as measured by bubble inflation, thus indicating the presence of liquidExpand
Methods for the quantitative analysis of lipids in cereal grains and similar tissues.
Methods are described for the extraction and quantification of total lipids in cereal grains and other similar tissues, and for the determination of all the major classes of acyl lipid found in theseExpand
Mechanism of gas cell stabilization in bread making. I. The primary gluten–starch matrix
Abstract Expansion of dough and hence bread making performance is postulated to depend on a dual mechanism for stabilization of inflating gas bubbles. Two flours were used in this study, one from theExpand
Wheat Grain Lipids and their Role in the Bread-making Process
TLDR
The purpose of this chapter is to take a broad view starting with the structure and lipid composition of the wheat grain, explaining how these are modified during milling to give the typical composition of flour and attempting to provide a concise summary of the understanding of the role of lipids in baking. Expand
A simple method for the isolation and purification of total lipides from animal tissues.
TLDR
A simplified version of the method for the preparation and purification of brain lipides has the advantage of being simpler, of being applicable to any scale desired, of substantially decreasing the losses of lipides incidental to the washing process, and of yielding a washed extract which can be taken to dryness without foaming and without splitting of the proteolipides. Expand
...
1
2
...