Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 561910
Title Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability
Author(s) Chirico, Simone De; Bari, Vincenzo di; Romero Guzmán, María Juliana; Nikiforidis, Constantinos V.; Foster, Tim; Gray, David
Source Food Chemistry 316 (2020). - ISSN 0308-8146
DOI https://doi.org/10.1016/j.foodchem.2020.126355
Department(s) Biobased Chemistry and Technology
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2020
Keyword(s) Lipolytic activity - Oil bodies - Purity - Rapeseed - Stability
Abstract

The lipolytic activity in oil body creams as affected by recovery and washing protocols was investigated. The effect of thermal treatment on the hydrolytic activity and physical stability of fresh and aged (up to 30 days) oil body emulsions was studied. The use of alkaline pH solutions (9.5) to soak and grind rapeseeds were more effective reducing the contamination of oil body material from seed proteins/enzymes, compared with neutral pHs. Soaking and grinding seeds with a NaHCO3 solution (0.1 M, pH 9.5) yielded oil bodies with a similar composition to those prepared in urea (9 M); however, the physical stability over storage was compromised due to the presence of hydrolytic enzymes. Heating a dispersion of oil bodies for 6 mins at 95 °C did not alter the physical properties of oil bodies and significantly reduced lipolytic activity (>90% enzyme inactivation), resulting in a stable emulsion.

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