Influence of Microwave and Steam Heating on Lipase Activity and Microstructure of Rapeseed (Brassica napus)
| Autor: | L.M.M. Tijskens, Anna C. Möller, Paul V. Bartels, Carina T. Ponne, Margaretha M. T. Meijer |
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| Rok vydání: | 1996 |
| Předmět: |
Rapeseed
Brassica Instituut voor Agrotechnologisch Onderzoek Lipase inactivation Oil quality Food science Lipase chemistry.chemical_classification biology Moisture Chemistry Fatty acid General Chemistry Electromagnetic energy Microstructure biology.organism_classification Seed microstructure Biochemistry Agrotechnological Research Institute Oil droplet biology.protein General Agricultural and Biological Sciences Microwave Inactivation kinetics |
| Zdroj: | Journal of Agricultural and Food Chemistry 44 (1996) 9 Scopus-Elsevier Journal of Agricultural and Food Chemistry, 44(9), 2818-2824 |
| ISSN: | 1520-5118 0021-8561 |
| Popis: | The level of heat inactivation for rapeseed lipase depended largely on the physical environment of the enzyme (aqueous extract versus seed matrix). After heating, the fair amount of remaining activity observed was possibly due to the activity of a second, heat-stable lipase form. This more heat-stable enzyme started to denature at temperatures of >100 °C. At temperatures of |
| Databáze: | OpenAIRE |
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