| Autor: |
Zdeněk Svoboda, Walter Schwarz, Zuzana Novotná, Jan Káš, Olga Valentová |
| Rok vydání: |
2007 |
| Předmět: |
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| Zdroj: |
Journal of Food Lipids. 7:237-245 |
| ISSN: |
1065-7258 |
| Popis: |
Rapeseeds were treated with different doses of γ-irradiation and microwave heating of oil extraction. Improvement of the oil extractivity was achieved after microwave treatment while the quality parameters of crude oil were not significantly changed except the total phosphorus content, which was nearly four times higher compared to that of the control. It seems that microwave treatment damages membranes and thus higher amounts of phospholipids may be released into the crude oil. Microwave heating also resulted in a reduction of enzyme activities and lower protein content in buffered seed extracts due to partial protein denaturation. The differences in protein profiles of treated and untreated seeds were also demonstrated by SDS PAGE. The protein denaturation was observed for all types of proteins. γ-irradiation had practically no effect on the oil quality parameters and did not change its yield. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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