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Journal of Food Quality
Volume 2017, Article ID 3864126, 9 pages
https://doi.org/10.1155/2017/3864126
Research Article

Influence of Pecan Nut Pretreatment on the Physical Quality of Oil Bodies

1Institute of Horticulture, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China
2Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK

Correspondence should be addressed to Guangqin Liu; moc.621@niqgnauguil and David Gray; ku.ca.mahgnitton@yarg.divad

Received 21 January 2017; Accepted 19 March 2017; Published 18 May 2017

Academic Editor: Jorge Barros-Velázquez

Copyright © 2017 Pujuan Zhang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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