Abstract
The optimum conditions for quantitative conversions of phosphatidylcholine (PC) concentrated soy phospholipid into phosphatidic acid (PA) or phosphatidylglycerol (PG) were examined with crude phospholipase D prepared from fresh cabbages.
The results showed that the phospholipase D used had a pH-dependency in hydrolysis or transphosphatidylation, that is, the complete hydrolysis from PC to PA and transphosphatidylation from PC to PG occurred under pH 5.6 and 4.8, respectively. Therefore, the competitive hydrolysis could be inhibited effectively in PG preparation from PC by adjusting the pH with an acetate buffer solution (pH 4.8).
Under the optimum conditions determined, PC and PE were converted quantitatively into PA or PG by hydrolysis or transphosphatidylation with the phospholipase D, respectively, although phosphatidylinositol (PI) did not change at all.
