Relationships between lipase-treated wheat lipid classes and their functional effects in wheat breadmaking
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- 作者：Monika Schaffarczyka ; Henrik Ø ; stdalb ; Olivia Matheisa ; Peter Koehlera ; peter.koehler@tum.de" class="auth_mail" title="E-mail the corresponding author
- 关键词：Lipase ; Wheat lipids ; Reconstitution experiments ; Lipid fractionation
- 刊名：Journal of Cereal Science
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：68
- 期：Complete
- 页码：100-107
- 全文大小：1353 K
文摘
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Polar lipase-reaction products are responsible for positive functional effects.
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Optimal baking lipases preferably hydrolyze specific polar lipid classes.
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Synergistic effects of digalactosyl-diglycerides and their products (ratio 1:1).
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Polar reaction products need non-polar lipids for optimal functional effects.
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Synergistic effects play key role in the mechanism of action of baking lipases.