Effect of enzymatic pre-treatment of seeds on pressing process parameters and quality of linseed oil
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2016, Vol 23, Issue 2
Abstract
The objective of the study was to determine the effect of enzymatic pre-treatment of seeds with the use of enzymes added on some selected parameters of the pressing process in an expeller press as well as on the quality characteristics of linseed oil. The initial research material consisted of flaxseeds of the high linolenic ‘Bukoz’ flax variety (IWNiRZ, Poznań, PL). The seeds, crumbled to form flakes, were enzymatically processed. The flakes with a 20 % of moisture content underwent enzymatic treatment at a temperature of 50 ºC for 3 hours and, next, were dried in an air-flow dryer. The oil was pressed using a UNO-SE expeller press manufactured by Farmet (CZ). In the experiment, the cellulase and protease enzymes were used, i.e. Celluclast 1.5 L and Alcalase 2.4 L commercial preparations including their 10:90 and 50:50 mixtures in the doses (% of ddm): 0.125, 0.25, and 0.50. The enzymatic treatment of flaxseeds prior to cold pressing contributed to the increase in the press capacity as well as in the oil yield and, further, to the decrease in the cake temperature. The highest yield of pressing (79.8 %) was achieved when the 10:90 mixture of cellulase and protease enzymes was applied in the dose of 0.25 % ddm. The enzymatic treatment caused the content of primary and secondary oxidation products and the acid value of oil to slightly increase. Moreover, the process contributed to a slight increase in the content of natural antioxidants in oil: phenolic compounds and tocopherols.
Authors and Affiliations
Karol Mińkowski, Artur Kalinowski, Anna Krupska
Keywords
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- EP ID EP159601
- DOI 10.15193/zntj/2016/105/115
- Views 63
- Downloads 0
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