Distribution of Phospholipid during Gelatinization Process of Wheat Flour Suspension

Abstract

The distribution of phospholipids (PLs) during the gelatinization process of wheat flour suspension was investigated using a rapid visco analyzer. The amount of thermally extracted phospholipids (PLs) in boiling water with water-saturated n-butanol was higher than that extracted at room temperature and in the state of wheat flour suspension. Especially, the amount of thermally extracted lysolecithin (LPC) was 4 to 5 times higher than that extracted at room temperature. Conversely, using gelatinized liquid of wheat, the amount of LPC extracted at room temperature (RT-LPC) was higher than that of thermally extracted LPC (HOT-LPC), and the amount of thermally extracted LPC was almost constant. However, after the peak of viscosity, the amount of HOT-LPC was again higher than that of RT-LPC when the viscosity decreases. The distribution of other LysoPLs was similar to that of LPC. In the gelatinization state, the palmitic acid composition of HOT-LPC was 56.5% and that of RT-LPC was 37.2%. The linoleic acid composition of HOT-LPC was 28% and that of RT-LPC was 51.9%. On the other hand, although n-acyl phosphatidylethanolamine (AcylPE) and n-acyllysophosphatidylethanolamine (AcylLPE) were extracted only at RT in the flour and during the gelatinization process, after the peak viscosity, these phospholipids were extracted at both RT and HOT when the viscosity decreases. These results indicate that the distribution of LPC, AcylPE and AcylLPE change during the gelatinization process of wheat flour suspension.