Abstract
The relative contribution of acylglycerols and phospholipids to the lipid hydrolysis in milled rice was investigated during storage at 37°C and 70% RH for 50 d. The MAG, DAG, and lysophospholipid contents of surface lipid were determined by reversed-phase HPLC. The MAG and DAG content of milled rice increased during storage from 0.06 to 0.18% (w/w milled rice), with the MAG content increasing more than that of the DAG. Lysophosphatidylcholine increased throughout the study from 0.013 to 0.034% (w/w), whereas lysophosphatidylinositol and lysophosphatidylethanolamine contents initially increased from 0.002 to 0.003% and from 0.005 to 0.009% (w/w), respectively, and then stabilized until day 50. The relative percentage of TAG and phospholipids hydrolyzed in milled rice increased rapidly during the first 3 d of storage from 12.3 to 37.6% and 25.0 to 62.5% (w/w), respectively, and steadily increased to 53.1 and 73.8% (w/w) on day 50. A higher percentage (62.5%) of phospholipids was hydrolyzed relative to TAG (37.6%) after 3 d and probably contributed significantly to milled rice lipid hydrolysis during early storage. However, TAG concentration (0.57%, w/w) was much higher relative to phospholipids (0.08%, w/w) in surface lipids, and therefore TAG hydrolysis was the major contributor to FFA development and the quality of stored milled rice.
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Lam, H.S., Proctor, A. Hydrolysis of acylglycerols and phospholipids of milled rice surface lipids during storage. J Amer Oil Chem Soc 81, 385–388 (2004). https://doi.org/10.1007/s11746-004-0910-y
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DOI: https://doi.org/10.1007/s11746-004-0910-y