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Information × Registration Number 0222U001197, 0121U113864 , R & D reports Title Enzymatic Approaches for Sustainable Vegetable Oil Processing popup.stage_title Head Nosenko Tamara Т., д.т.н. Registration Date 24-01-2022 Organization National university of food technologies popup.description2  Scientific report: 65 pages, 10 tables, 9 figures, 53 sources, 1 appendix VEGETABLE OIL, SEEDS, PUMPKINS, HEMP, FLAX, PROTEASE, CELLULASE, FATTY ACIDS, STEROLS. The object of research is the technology of processing oil raw materials and methods of its preparation for oil extraction using enzymatic methods. The purpose of the work is to improve the technology of vegetable oils by using of enzyme preparations. Research methods - physicochemical properties of oil seeds and vegetable oils were determined by standard methods, antioxidant capacity - by the kinetics of the DPPH free radical quenching reaction, statistical analysis was performed using Microsoft Office Excel 2010. RESULTS Data for the effect of glycosidic hydrolases and proteases on the integrity of oilseed cells were obtained during the reporting period. Enzyme preparations - pepsin, papain, Viscozyme, Cellulase, Pectinase - were used for seed treatment. It was found that the use of a complex of cellulolytic and proteolytic enzyme preparations for pre-treatment of milled seeds leads to an increase in the degree of destruction of the integrity of pumpkin seed cells by 13.5%, hemp - by 8% compared to control. The destruction of cell walls and intracellular membranes under the action of the studied enzyme preparations was established. Treatment of pumpkin seeds with enzymatic preparations with proteolytic and cellulolytic activity helps to increase the efficiency of oil pressing. This method of processing allowed to increase the quantitative yield of pumpkin oil by 10.7% compared to the control. The influence of enzymatic treatment on the composition and quality of pressed oil was also studied. The composition of fatty acids and sterol fraction of pumpkin oil was determined by gas chromatography. An increase in the antioxidant activity of pumpkin oil extracted after enzymatic treatment was found. Product Description popup.authors Vovk Hanna Oleksanrivna Derbugova Galyna Lubomyrivna Zhupanova Diana Oleksandrivna Nosenko Volodymyr Yerofiyovych Tavolzhan Alla Anatoliyivna popup.nrat_date 2022-03-09 Close