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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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/3864126 |
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| author | Pujuan Zhang Vincenzo Di Bari Rhianna Briars Zarani Mat Taher Jiamiao Yuan Guangqin Liu David Gray |
| author_facet | Pujuan Zhang Vincenzo Di Bari Rhianna Briars Zarani Mat Taher Jiamiao Yuan Guangqin Liu David Gray |
| author_sort | Pujuan Zhang |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-d8304c1022214399bc21a8317253a0e2 |
| institution | OA Journals |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-d8304c1022214399bc21a8317253a0e22025-08-20T02:21:11ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/38641263864126Influence of Pecan Nut Pretreatment on the Physical Quality of Oil BodiesPujuan Zhang0Vincenzo Di Bari1Rhianna Briars2Zarani Mat Taher3Jiamiao Yuan4Guangqin Liu5David Gray6Institute of Horticulture, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, ChinaDivision of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UKDivision of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UKDivision of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UKDivision of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UKInstitute of Horticulture, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, ChinaDivision of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UKA 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.http://dx.doi.org/10.1155/2017/3864126 |
| spellingShingle | Pujuan Zhang Vincenzo Di Bari Rhianna Briars Zarani Mat Taher Jiamiao Yuan Guangqin Liu David Gray Influence of Pecan Nut Pretreatment on the Physical Quality of Oil Bodies Journal of Food Quality |
| title | Influence of Pecan Nut Pretreatment on the Physical Quality of Oil Bodies |
| title_full | Influence of Pecan Nut Pretreatment on the Physical Quality of Oil Bodies |
| title_fullStr | Influence of Pecan Nut Pretreatment on the Physical Quality of Oil Bodies |
| title_full_unstemmed | Influence of Pecan Nut Pretreatment on the Physical Quality of Oil Bodies |
| title_short | Influence of Pecan Nut Pretreatment on the Physical Quality of Oil Bodies |
| title_sort | influence of pecan nut pretreatment on the physical quality of oil bodies |
| url | http://dx.doi.org/10.1155/2017/3864126 |
| work_keys_str_mv | AT pujuanzhang influenceofpecannutpretreatmentonthephysicalqualityofoilbodies AT vincenzodibari influenceofpecannutpretreatmentonthephysicalqualityofoilbodies AT rhiannabriars influenceofpecannutpretreatmentonthephysicalqualityofoilbodies AT zaranimattaher influenceofpecannutpretreatmentonthephysicalqualityofoilbodies AT jiamiaoyuan influenceofpecannutpretreatmentonthephysicalqualityofoilbodies AT guangqinliu influenceofpecannutpretreatmentonthephysicalqualityofoilbodies AT davidgray influenceofpecannutpretreatmentonthephysicalqualityofoilbodies |