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Information × Registration Number 0219U003689, 0117U001245 , R & D reports Title Technology of vegetable oil from non-traditional raw materials with enzyme preparations of complex action popup.stage_title Head Tamara Nosenko, Registration Date 19-02-2019 Organization National university of food technologies popup.description2 ABSTRACT Research Report: 205 p.,25 Fig.25, 40 tabl., 164 references, 5 Apppendixes VEGETABLE OILS, RAPE SEEDS, PUMPKIN SEEDS, HERM SEEDS, FLAX SEEDS, PROTEASE, CELLULASE, FATTY ACIDS. The object of the study was the technology of oilseeds processing and methods of its preparation to oil extraction. The purpose of the study was the development of technology for the production of oils from non-traditional raw materials using enzyme preparations and to study the impact of such processing on the quality of end products. Methods of investigation - physico-chemical properties of oilseeds, protein products and vegetable oils were determined by standard methods, fatty acid composition of vegetable oils - by gas-liquid chromatography of fatty acid methyl esters, composition of tocopherols - by high-performance liquid chromatography using a reverse phase column, an oxidizing resistance of vegetable oils - by volume of absorbed oxygen during initiated oxidation, antioxidant ability - by the kinetics of the reaction of quenching free radicals DPPH, glucosinilate content in rapeseed and its products - chemical method and by "GLUCOTEST", calculations of the statistical analysis was performed using Microsoft Office Excel 2010 and ANOVA, oil yield modeling depending on factors studied - using the program STATISTICA. RESULTS It has been proved that the seed oil of the investigated varieties of rapeseed has a minor content of erucic acid and belongs to the edible rapeseed oil. The high ratio of ?3:?6 polyunsaturated fatty acids in rapeseed oil (1:3), a significant content of tocopherols and phytosterols indicates a high biological value of the oil of modern varieties of rapeseed. It is confirmed that the ratio of ?-3:?-6 polyunsaturated fatty acids of hemp oil is 1:4. The antioxidant properties of hemp oil, determined by the quenching rate of free DPPH radicals, were higher compared to sunflower unrefined oils. It was established that the use of a complex of enzyme preparations of cellulosolytic and proteolytic action for the pretreatment of the ground seeds leads to an increase in the degree of destruction of the integrity of the rape seeds cells by approximately 19%, pumpkin - by 13.5%, hemp - by 8% compared to a control. Conducting enzymatic treatment of ground seeds according to the rational parameters makes it possible to increase the quantitative yield of pressed pumpkin oil by 10.5%, and rape - by 12% compared with the control. It has been determined that the oil obtained after the previous enzymatic treatment of pumpkinseeds had a high biological value due to the increase of carotenoid and tocopherol content and quality indices. Product Description popup.authors Бахмач Володимир Олександрович Вовк Ганна Олександрівна Королюк Тамара Андріївна Левчук Ірина Володимирівна Манк Валерій Веніамінович Усатюк Світлана Іванівна Філіпченко Ірина Миколаївна Цабелева Людмила Вікторівна Черства Альона Олександрівна Шеманська Євгенія Іванівна popup.nrat_date 2020-04-02 Close