Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Lipid Composition and Oxidation of Wheat Flour Stored at Various Water Activities

여러 수분활성도에서 저장된 밀가루의 지질 조성 및 산화

  • Lee, Yoo-Sung (Department of Food and Nutrition, Inha University) ;
  • Choe, Eun-Ok (Department of Food and Nutrition, Inha University)
  • 이유성 (인하대학교 식품영양학과) ;
  • 최은옥 (인하대학교 식품영양학과)
  • Published : 2007.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, we examined the effects of different water activities (Aw: 0.3, 0.5, and 0.8) on the lipid composition and oxidation of wheat flour after 28 days of storage in the dark at $60^{\circ}$C. The lipid content of the flour was 2.7%, and had decreased significantly (p<0.05) at the end of the storage period. Decrease in monoacylglycerol and increase in free fatty acids were observed, however, phosphatidic acid, phosphatidylglycerol, and phosphatidylinositiol were not detected after storage. Phosphatidylehtanolamine was more stable than phosphatidylcholine during the dark storage of flour. The flour lipids consisted of palmitic (18%), stearic (1%), oleic (14%), linoleic (63%), and linolenic (4%) acids, and the relative content of linolenic acid decreased after 28 days of storage. The conjugated dienoic acid content of the flour lipid had increased due to lipid oxidation during dark storage. Hydrolysis of neutral lipids and glycolipids, and lipid oxidation, were higher in the flour stored at Aw 0.8 than in the flour stored at Aw 0.3 or 0.5.

Keywords

References

  1. AACC. 1994. Approved Methods of the AACC. 8th ed. Method 54-21, Method 76-30A. American Association of Cereal Chemists, St. Paul, MN. U.S.A
  2. AOCS. 1990. Official Methods and Recommended Practices of the American Oil Chemists' Society. 4th ed. Method Ti la-64. American Oil Chemists' Society, Champaign, IL. U.S.A
  3. Arya SS, Parihar DB. 1980. Effect of moisture and temperature on storage changes in lipids and carotenoids of atta (wheat flour). Nahrung 25(2):121-126 https://doi.org/10.1002/food.19810250202
  4. Castello P, Potus J, Baret JL, Nicolas J. 1999. Effects of mixing condition and wheat flour dough composition on lipid hydrolysis and oxidation levels in the presence of exogenous lipase. Cereal Chem 76(4):476-482 https://doi.org/10.1094/CCHEM.1999.76.4.476
  5. Choe E, Lee J, Min DB. 2005. Chemistry for oxidative stability of edible oils. pp.558-590. In: Healthful lipids. Akoh CC, Lai OM (eds). AOCS Press. Champaign, IL. U.S.A
  6. Chung J, Lee Y, Choe E. 2006. Effects of sesame oil addition to soybean oil during frying on the lipid oxidative stability and antioxidants contents of the fried products during storage in the dark. J Food Sci 71(3): C222-C226 https://doi.org/10.1111/j.1365-2621.2006.tb15621.x
  7. Chung OK, Pomeranz Y, Finney KF. 1978. Wheat flour lipids in breadmaking. Cereal Chem 55(5):598-618
  8. Chung OK. 1981. A three way contribution of wheat flour lipids, shortening and surfactants to bread-making. Korean J Food Sci Technol 13(1):74-89
  9. Clayton TA, Morrison WR. 1972. Changes in flour lipids during the storage of wheat flour. J Sci Food Agric 23(6):721-736 https://doi.org/10.1002/jsfa.2740230607
  10. Erickson MC. 2002. Chemistry and function of phospholipids. pp.41-62. In: Food lipids: Chemistry, nutrition, and biotechnology. Akoh CC, Min DB (eds). Marcel Dekker Inc. New York, NY. U.S.A
  11. Folch J, Lees M, Sloane-Stanley GH. 1957. A simple method for the isolation and purification of total lipid from animal tissue. J Biol Chem 226(1):497-502
  12. Galliard T. 1980. Degradation of acyl lipids: Hydrolytic and oxidative enzymes. Vol 4. pp.85-116. In: The Biochemistry of plants: A comprehensive treatise. Stumph PK, Conn EE (eds). Academic Press. New York, NY. U.S.A
  13. Iwona K, Jerzy D. 2004. Changes of chemical composition and dough rheology in two fractions of sieve-classified polish spring wheat flour. Nahrung 48(2):110-115 https://doi.org/10.1002/food.200300377
  14. Labuza TP, Acott K, Tatini SR, Lee RY. 1976. Water activity determination: A collaborative study of different methods. J Food Sci 41(4):910-917 https://doi.org/10.1111/j.1365-2621.1976.tb00751_41_4.x
  15. Labuza TP. 1980. The effect of water activity on reaction kinetics of food deterioration. Food Tech 34(4):36-42
  16. Lee J, Kim M, Choe E. 2004. Effects of carrot powder in dough on the lipid oxidation and carotene content of fried dough during storage in the dark. J Food Sci 69(5):C411-C414 https://doi.org/10.1111/j.1365-2621.2004.tb10707.x
  17. Lee J, Park K, Lee S, Choe E. 2000. Lipid changes of freeze-dried spinach by various kinds of oxidation. J Food Sci 65(8):1290-1295 https://doi.org/10.1111/j.1365-2621.2000.tb10599.x
  18. Lee RH, Lin MC, Chen SCG. 2004. A novel alkaline $\alpha$-galactosidase gene is involved in rice leaf senescence. Plant Mol Biol 55(2):281-295 https://doi.org/10.1007/s11103-004-0641-0
  19. Lee Y, Lee J, Choe E. 2006. Effects of flour storage conditions on the lipid oxidation of fried products during storage in the dark. Food Sci Biotechnol 15(3):399-403
  20. MacMurray TA, Morrison WR. 1970. Composition of wheat flour lipids. J Sci Food Agric 21(10):520-528 https://doi.org/10.1002/jsfa.2740211008
  21. Maloney JF, Labuza TP, Wallace DH, Karel M. 1966. Autoxidation of methyl linoleate in freeze dried model systems. 1. Effect of water on the autocatalyzed oxidation. J Food Sci 31(6):878-884 https://doi.org/10.1111/j.1365-2621.1966.tb03264.x
  22. Naz S, Siddiqi R, Sheikh H, Sayeed SA. 2005. Deterioration of olive, corn and soybean oils due to air, light, heat and deep-frying. Food Res Int 38(2):127-134 https://doi.org/10.1016/j.foodres.2004.08.002
  23. Noma A, Borgstom G. 1971. The acid lipase of caster beans: positional specificity and reaction mechanism. Biochim Biophys Acta 227(1):106-115 https://doi.org/10.1016/0005-2744(71)90172-0
  24. Ohinata H, Karasawa H, Muramatsu N, Ohike T. 1997. Properties of buckwheat lipase and depression of free fatty acid accumulation during storage. J Jpn Soc Food Sci Technol 44(8):590-593 https://doi.org/10.3136/nskkk.44.590
  25. Orlien V, Risbo J, Rantanen H, Skibsted LH. 2006. Temperature-dependence of rate of oxidation of rapeseed oil encapsulated in a glassy food matrix. Food Chem 94(1):37-46 https://doi.org/10.1016/j.foodchem.2004.10.047
  26. Papantoniou E, Hammond EW, Scriven F, Gordon MH, Schofield JD. 2001. Isolation of polar lipid classes from wheat flour extracts by preparative high-performance liquid chromatography. Cereal Chem 78(6):663-665 https://doi.org/10.1094/CCHEM.2001.78.6.663
  27. Rouser G, Krichevsky G, Simon G, Nelsen GJ. 1967. Quantitative analysis of brain and spinach leaf lipids employing silicic acid column chromatography and acetone for elution of glycolipids. Lipids 2(1):37-42 https://doi.org/10.1007/BF02531998
  28. SAS Institute, Inc. 1999. SAS/STAT User's Guide, Version 8.02nd. Statistical Analysis System Institute, Cary, NC. U.S.A
  29. Shin MG, Yoon SH, Rhee JS, Kwon TW. 1986. Correlation between oxidative deterioration of unsaturated lipid and n-hexanal during storage of brown rice. J Food Sci 51(2):460-463 https://doi.org/10.1111/j.1365-2621.1986.tb11155.x
  30. Tatt SPC, Gallard T. 1988. Effect on baking quality of changes in lipid composition during wholemeal storage. J Cereal Science 8(2):125-137 https://doi.org/10.1016/S0733-5210(88)80023-7