Influence of pecan nut pretreatment on the physical quality of oil bodies
| Autor: | Pujuang Zhang, Jiamiao Yuan, Rhianna Briars, Vicenzo Di Bari, David Gray, Zarani Mat Taher, Guangqin Liu |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
Nut Article Subject Chemistry food and beverages lcsh:TX341-641 04 agricultural and veterinary sciences CELL DEBRIS Pulp and paper industry 040401 food science 01 natural sciences 0404 agricultural biotechnology Breakage Botany Safety Risk Reliability and Quality lcsh:Nutrition. Foods and food supply 010606 plant biology & botany Food Science Pecan nuts |
| Zdroj: | Journal of Food Quality, Vol 2017 (2017) |
| ISSN: | 0146-9428 1745-4557 |
| Popis: | A supply of pure, intact oil bodies is essential for carrying out morphological and biochemical studies of these plant organelles and exploring their application. Preparation requires a carefully controlled breakage of plant cells, followed by separation of the oil bodies from cytoplasm and cell debris. This paper focuses on the recovery and characterisation of oil bodies from pecan nuts where no work has been published to date. The results showed that soaking softens the nut tissue and appears to reduce the damage to oil bodies during grinding and centrifugal force must be carefully selected to minimise oil bodies damage on recovery. A 24 h soaking time coupled with a 5500 RCF recovery force allows for the recovery of intact pecan nut oil bodies. |
| Databáze: | OpenAIRE |
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