Influence of soaking time on the mechanical properties of rapeseed and their effect on oleosome extraction
| Autor: | Remko M. Boom, María Juliana Romero-Guzmán, Constantinos V. Nikiforidis, Eirini Vardaka |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Rapeseed General Chemical Engineering Biobased Chemistry and Technology 01 natural sciences Biochemistry Key point 0404 agricultural biotechnology Negatively associated 010608 biotechnology Mechanical strength Oleosomes Twin-screw press Food science Oil storage Food Process Engineering VLAG Chemistry Extraction (chemistry) food and beverages 04 agricultural and veterinary sciences 040401 food science Soaking time Aqueous extraction Oil bodies Rapeseed microstructure Food Science Biotechnology |
| Zdroj: | Food and Bioproducts Processing, 121, 230-237 Food and Bioproducts Processing 121 (2020) |
| ISSN: | 0960-3085 |
| DOI: | 10.1016/j.fbp.2020.03.006 |
| Popis: | Oleosomes (or oil-bodies) are the oil storage structures of plant seeds. We typically extract oil by disrupting the oleosomes through mechanical-pressing of dry seeds and by using organic solvents. Nevertheless, it is possible to extract whole oleosomes, by breaking pre-soaked seeds. A key point to avoid oleosome damage seems to be the soaking step. Hence the aim of this work was to understand the effect of soaking time on the mechanical properties of rapeseed and its effect on oleosome extraction. The results showed that the diffusion of water through the seeds was negatively associated to the mechanical strength of the seeds. This effect occurs in 3 stages and reaches a plateau at 8 h. The extraction of oleosomes and proteins kept constant for all different treatments. However, the duration of the soaking step influences oleosome integrity, as oleosomes extracted after shorter soaking times ( |
| Databáze: | OpenAIRE |
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