Efeito da adição farinha de soja desengordurada como fonte de lipoxigenase ativade soja nas caracteristicas reologicas ena distribuição dos lipidios na massa defarinha de trigo

AUTOR(ES)
DATA DE PUBLICAÇÃO

1990

RESUMO

The objective of this work was to study the effect of lipoxygenase from defatted soy bean flour on the rheological properties of doughs and on the composition of lipids in doughs and lipids bound to gluten and its fractions. The rheological tests indicated that the addiction of lipoxygenase improves the -dough strength. Upon addiction of lipoxygenase, increases in free lipids in the doughs and bound lipids in the gluten were observed. No modifications in the distribution of free and bound lipids of the gliadins and glutenins were observed. The glycolipids and phospholipids concentration increased in the free lipids fractions of the doughs. On the other hand, the concentration of glycolipids and phospholipids increased in the gluten bound lipid fraction and the glycolipid fraction interacted mainly with the gliadins and glutenins, while the neutral lipids interact with the glutenins. The addiction of the enzime led to the oxidation of linolenic and linoleic acid, mainly in the dough free lipid fraction.

ASSUNTO(S)

soja na alimentação farinhas trigo

ACESSO AO ARTIGO

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