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.

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: Jun 30, 2017
• Journal: Journal of Food Quality
• Print ISSN: 0146-9428
• Electronic ISSN: 1745-4557
• Publisher: Hindawi
• 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/
• Contract Date: Jun 30, 2017