Skip to main content

Research Repository

Advanced Search

Influence of pecan nut pretreatment on the physical quality of oil bodies

Zhang, Pujuang; Di Bari, Vicenzo; Briars, Rhianna; Taher, Zarani Mat; Yuan, Jiamiao; Liu, Guangqin; Gray, David A.

Authors

Pujuang Zhang

Vicenzo Di Bari

Rhianna Briars

Zarani Mat Taher

Jiamiao Yuan

Guangqin Liu

DAVID GRAY david.gray@nottingham.ac.uk
Professor of Applied Lipid Science



Abstract

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 24h soaking time coupled with a 5500 RCF recovery force allows for the recovery of intact pecan nut oil bodies.

Citation

Zhang, P., Di Bari, V., Briars, R., Taher, Z. M., Yuan, J., Liu, G., & Gray, D. A. (2017). Influence of pecan nut pretreatment on the physical quality of oil bodies. Journal of Food Quality, 2017(38641), Article 3864126. https://doi.org/10.1155/2017/3864126

Journal Article Type Article
Acceptance Date Mar 19, 2017
Publication Date May 18, 2017
Deposit Date Jun 30, 2017
Publicly Available Date Mar 29, 2024
Journal Journal of Food Quality
Print ISSN 0146-9428
Electronic ISSN 1745-4557
Publisher Hindawi Publishing Corporation
Peer Reviewed Peer Reviewed
Volume 2017
Issue 38641
Article Number 3864126
DOI https://doi.org/10.1155/2017/3864126
Public URL https://nottingham-repository.worktribe.com/output/860973
Publisher URL https://www.hindawi.com/journals/jfq/2017/3864126/abs/

Files





You might also like



Downloadable Citations