Interactions between phospholipids, saccharides and oxidized lipids in non-enzymic browning reactions

Effects of egg yolk powder addition to the flour dough on the lipid oxidation development during frying

“…PC and PE are polar due to their amine and phosphate groups and could be absorbed into the dough which has polar groups, instead of being remained in nonpolar frying oil (Palacios & Wang, 2005). The other possibility is that PL classes eluted to the frying oil from egg yolk-added dough might be decomposed or consumed to undergo a reaction such as Maillard reaction (Thi Thu Nguyen et al, 2002;Zamora, Olmo, Navarro, & Hidalgo, 2004). Fig.…”