文献类型： 外文期刊

作者： Zhang, Pujuan ¹ ; Di Bari, Vincenzo ² ; Briars, Rhianna ² ; Taher, Zarani Mat ² ; Yuan, Jiamiao ² ; Liu, Guangqin ¹ ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Hort, 50 Zhongling St, Nanjing 210014, Jiangsu, Peoples R China

2.Univ Nottingham, Sch Biosci, Div Food Sci, Sutton Bonington Campus, Loughborough LE12 5RD, Leics, England

期刊名称：JOURNAL OF FOOD QUALITY （ 影响因子：2.45； 五年影响因子：2.679 ）

ISSN： 0146-9428

年卷期： 2017 年

页码：

收录情况： SCI

摘要： 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 fromcytoplasm and cell debris. This paper focuses on the recovery and characterisation of oil bodies frompecan 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.