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Effect of Cabbage Phospholipase D Treatment on the Oxidative Stability of Beef Homogenate and Egg Yolk Phosphatidylcholine Liposomes
Author(s) -
Dacaranhe C.D.,
Terao J.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb08788.x
Subject(s) - chemistry , phosphatidylcholine , phosphatidic acid , phospholipase d , yolk , oxidative phosphorylation , liposome , lipid oxidation , thiobarbituric acid , chromatography , lecithin , biochemistry , hydrolysis , food science , enzyme , phospholipid , lipid peroxidation , antioxidant , membrane
The possibility that enzymatic hydrolysis of phospholipids increases the oxidative stability of muscle food was examined using cabbage phospholipase D (PLD). As judged by the amounts of thiobarbituric acid‐reactive substances and carbonyl content, treatment of meat homogenate with 500 ppm (840 units) PLD increased its oxidative stability during storage at 4°C for 7 d, as compared to the nontreated ones. The thin‐layer chromatographic analysis confirmed the formation of phosphatidic acid (PA) in the 500 ppm (840 units) cabbage PLD‐treated samples. In a nonheme and heme iron‐induced lipid oxidation of egg yolk phosphatidylcholine liposomes, cabbage PLD treatment also improved their oxidative stability. Cabbage PLD treatment is, therefore, likely to improve the oxidative stability of meat homogenate via PA generation.