MICROSTRUCTURE OF RAPESEED

被引：29

作者：

STANLEY, DW

GILL, TA

DEMAN, JM

TUNG, MA

机构：

[1] UNIV GUELPH, DEPT FOOD SCI, GUELPH, ONTARIO, CANADA

[2] UNIV BRITISH COLUMBIA, DEPT FOOD SCI, VANCOUVER V6T 1WS, BRITISH COLUMBI, CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1976年 / 9卷 / 02期

关键词：

D O I：

10.1016/S0315-5463(76)73612-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The microstructure of the rapeseed kernel was studied by light microscopy, scanning EM and transmission EM. he structural effect of mechanical dehulling was investigated, and attempts were made to localize a major alkali-solubule 12 S glycoprotein. Rapeseed is a small, spherical kernel characterized by the major cell inclusions common to most oilseeds, i.e., nuclei, oil droplets and protein bodies or aleurone grains. Dehulling by pneumatic attrition produced changes in microstructure that may reflect a loss of cellular material. The 12 S glycoprotein does not appear to be localized in any specific part of the seed.

引用

页码：54 / 60

页数：7

共 15 条

[1] SEED PROTEINS [J].