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Microstructural features of enzymatically treated oilseeds

1998; Wiley; Volume: 78; Issue: 4 Linguagem: Inglês

10.1002/(sici)1097-0010(199812)78

1097-0010

Jorge Sineiro, Herminia Domı́nguez, Marı́a José Núñez, Juan M. Lema,

Magnetic and Electromagnetic Effects

Journal of the Science of Food and AgricultureVolume 78, Issue 4 p. 491-497 Paper Microstructural features of enzymatically treated oilseeds Jorge Sineiro, Jorge Sineiro Departamento de Enxeñeria Química, Universidade de Santiago de Compostela, Avda das Ciencias s/n, 15706 Santiago de Compostela, SpainSearch for more papers by this authorHerminia Domínguez, Herminia Domínguez Departamento de Enxeñeria Quımica, Universidade de Vigo, Facultade de Ciencias de Ourense, As Lagoas, 32004 Ourense, SpainSearch for more papers by this authorM José Núñez, Corresponding Author M José Núñez Departamento de Enxeñeria Química, Universidade de Santiago de Compostela, Avda das Ciencias s/n, 15706 Santiago de Compostela, SpainDepartamento de Enxeñeria Química, Universidade de Santiago de Compostela, Avda das Ciencias s/n, 15706 Santiago de Compostela, SpainSearch for more papers by this authorJuan M Lema, Juan M Lema Departamento de Enxeñeria Química, Universidade de Santiago de Compostela, Avda das Ciencias s/n, 15706 Santiago de Compostela, SpainSearch for more papers by this author Jorge Sineiro, Jorge Sineiro Departamento de Enxeñeria Química, Universidade de Santiago de Compostela, Avda das Ciencias s/n, 15706 Santiago de Compostela, SpainSearch for more papers by this authorHerminia Domínguez, Herminia Domínguez Departamento de Enxeñeria Quımica, Universidade de Vigo, Facultade de Ciencias de Ourense, As Lagoas, 32004 Ourense, SpainSearch for more papers by this authorM José Núñez, Corresponding Author M José Núñez Departamento de Enxeñeria Química, Universidade de Santiago de Compostela, Avda das Ciencias s/n, 15706 Santiago de Compostela, SpainDepartamento de Enxeñeria Química, Universidade de Santiago de Compostela, Avda das Ciencias s/n, 15706 Santiago de Compostela, SpainSearch for more papers by this authorJuan M Lema, Juan M Lema Departamento de Enxeñeria Química, Universidade de Santiago de Compostela, Avda das Ciencias s/n, 15706 Santiago de Compostela, SpainSearch for more papers by this author First published: 04 May 1999 https://doi.org/10.1002/(SICI)1097-0010(199812)78:4 3.0.CO;2-MCitations: 16AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract Enzymatic hydrolytic treatments to enhance the oil extractability from soy and sunflower seeds (low and high oil content, respectively) were performed at a range of experimental conditions (moisture content, particle size, incubation time, pH and agitation). Light microscopy and scanning electron microscopy showed the microstructural changes caused by the enzymatic attack. The extent of the cell wall degradation, closely related to the oil extractability, was observed to be dependent on the operational conditions under which the enzymatic treatment was carried out. Additionally, the effects of the enzymatic treatment on the seed structure were compared with those caused by thermal and mechanical treatments. © 1998 Society of Chemical Industry. Citing Literature Volume78, Issue4December 1998Pages 491-497 RelatedInformation