Study on enzymatic extraction of oil from canola \\rapeseed varieties grown in Golestan province
2010
Mohammadzadeh, J. | Ghodsvali, A. | Yaghbani, M.
One of the oil canola extraction methods is aqueous enzymatic process ,which in fact cell wall degradation by enzyme and components of the cell (oil,protein and polysaccharides) are transferred to the aqueous phase which facilitstes pure separation by centrifugation. Multi complexes cell wall on every variety and region has caused the suitable enzymatic extraction conditions had different. In this project, the effecst of rapeseed variety, enzyme concentration,temperature and time of enzymatic reaction on the yield, acidity, proxide value, phosphorous content and protein of meal were investigated. The statistical analysis was carried out using factorial experiment with two levels of rapeseed variety (Hayola 401 and R.G.S), three levels of enzyme Concentration (2, 3 and 4%), temperature( 35 ,45 and 55ΊC) and time( 3 ,4 and 5 h) Completely Randomized Design (CRD) with replications, and the means compared by Duncan's multiple range test. The results indicated, despite of significant difference between of varieties, enzymatic different conditiond changes on detected properties were the same as two varieties. The enzyme concentration, temperature and time, had significant effect (p0.01) on the yield, phosphorous content and protein of meal. The enzyme concentration 3 and 4 %, temperature 44 and 55 C and time of incubation 4 and 5 h were the most suitable conditioning. The mean comparison between their (p0.05) showed no significant difference. Increasing of acidity was not significant and the peroxide value content of all conditions was low and non detectable. Therefore, optimum conditions of aqueous enzymatic extraction on two varieties were, application of enzyme concentration 3 %, temperature 45ΊC and time 4 h.
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