Einfluß von Schwefeldioxid auf die Lipide stärke‐haltiger Lebensmittel: Mais

Abstract

Influence of Sulfur Dioxide on the Lipids of Starch Containing: Maize.The present paper shows that sulfur dioxide retards the lipolytic activity during the steeping process of maize. The results show that the hydrolysis of phospholipase A (E.C. 3.1.1.4) which removes one fatty acid from the phospholipide is followed by the phospholipase B (E.C. 3.1.1.5). It is not worthy that the phospholipase A is more affected by SO2 than phospholipase B. However, other lipides, e. g. galactosyldiglycerides and sterol‐containing lipides, showed no observable changes in amount. It is of interest that a relative smaller amount of free fatty acids was extracted with petrolether from maize than the original amount extracted with the same solvent before the storage. Whereas the extracted amount with butanol water did not change markedly. On the basis of this findings it may be concluded that free fatty acids are adsorbed on the starch granules of the maize endosperm.