EFFECT OF NATIVE ENZYMES ON THE QUALITY OF LIPIDS IN EXPERIMENTALLY-STORED RAPESEED
 
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Pol. J. Food Nutr. Sci. 2008;58(4):471–476
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ABSTRACT
Activity and immunoreactivity of lipase, activity of lipoxygenase, acid and peroxide values were determined during the storage of rapeseed with 6, 10, 14, and 18% moisture content. The most intensive changes in lipase activity were observed during storage of rapeseed with 10% moisture content and ranged from 18.73 to 55.85 A.U./mg protein as compared to stored rapeseed with 6, 14, and 18% moisture content. During the storage there were also observed changes in lipase immunoreactivity, lipoxygenase activity, acid and peroxide values, however none of the relationships between enzymes and quality of rapeseed lipids was found to be statistically significant and therefore it can be concluded that the processes taking place during storage of rapeseed with varied moisture content show complexity and the enzymes examined in the experiment can appear to be not only factors affecting the quality of the lipid fraction.
ISSN:1230-0322