Influence of Pecan Nut Pretreatment on the Physical Quality of Oil Bodies

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 deb...

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Bibliographic Details
Published in:Journal of food quality 2017-01, Vol.2017 (2017), p.1-9
Main Authors: Gray, David, Yuan, Jiamiao, Taher, Zarani Mat, Briars, Rhianna, Bari, Vincenzo Di, Zhang, Pujuan, Liu, Guangqin
Format: Article
Language:English
Subjects:
Fatty acids
Food quality
Food science
Influence
Lipids
Microscopy
Milk
Nuts
Pecan
Properties
Quality management
Seeds
Soybeans
Vegetable oils
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Summary: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.
ISSN:0146-9428
1745-4557
DOI:10.1155/2017/3864126