Scanning Electron Microscopy in Food Science and Technology

Pomeranz, Y.

doi:10.1016/s0065-2628(08)60340-7

Cited by 17 publications

(5 citation statements)

References 185 publications

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“…The observed structural features of normal grains, whether common or specific for wheat, rye andlor triticale, are in accordance with previously given detailed descriptions of these cereal grains (e.g., MAC-MASTERS et al 1971;SIMMONDS 1974;DRONZEK et al 1974;POMERANZ 1976). In triticale, grain shrivelling is a problem which has attracted the attention of many investigators, who have defined different facets and characteristics of this anomaly in efforts to discern its causes.…”

Section: Discussionsupporting

confidence: 88%

Scanning electron microscopy of mature grains of rye, wheat and triticale with emphasis on grain shrivelling

Heneen

Brismar

2008

Hereditas

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Heneen, W. K. and Brismar, K. 1987. Scanning electron microscopy of mature grains of rye, wheat and triticale with emphasis on grain shrivelling. —Hereditas 107:147–162. Lund, Sweden. ISSN 0018–0661. Received December 12,1986 Mature grains from a wheat variety, a rye variety and four triticale lines were studied using scanning electron microscopy. Grain shrivelling was pronounced in two of the tnticale lines. Analysis of entire and transver‐sally cleaved kernels revealed textural features that were common or specific for wheat, rye and/or triticale. Grain shrivelling in triticale was associated with the presence of cavities, primarily in the pericarp, central endosperm, crease and aleurone/subaleurone regions. Microorganisms were often found in the pericarp cavities and sometimes in endosperm cavities as well. The aleurone cells were occasionally shrunken, not completely filled and contained heterogeneous aleurone grains. The endosperm cells, specially those in the vicinity of cavities, often contained empty spaces, less matrix proteins, and the small starch granules were reduced in number or lacked completely. Large starch granules showing typical a‐amylase degrading effects were found, mainly in endosperm cells bordering kernel cavities. Also cell walls in these areas were hard to differentiate. The various features observed in the tnticale lines with shrivelled grains denote the relevance of the following factors in connection with the shrivelling problem: (1) The degrading effects of amylolytic, proteolytic and cell wall breaking enzymes. (2) The decrease in starch synthesis and accumulation of dry matter. (3) The devolopmental imbalance between kernel size determinants and grain filling potential. Further developmental and cytological aspects must be considered in this context.

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Section: Discussionsupporting

confidence: 88%

Scanning electron microscopy of mature grains of rye, wheat and triticale with emphasis on grain shrivelling

Heneen

Brismar

2008

Hereditas

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“…The fluid after protease hydrolysis was centrifuged, and supernatant was drawn and sprayed and dried. Then the samples were observed using scanning electron microscope (QUANTA 200) [21]. Soybean kernel was pretreated by method of Sedar et al, 1978, and observed using transmission electron microscope (H-7650 HIT-ACHI) [22].…”

Section: Determination Methodsmentioning

confidence: 99%

Effect of Extruding Parameters on Soybean Oil Yield of Enzyme-Assisted Aqueous Extraction Processing

Lian

Qiao

2010

AMR

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Experiments were carried out to investigate effects of extruding parameters on soybean oil yield extracted with enzyme-assisted aqueous extraction. It was found that extrusion and expansion parameters affected significantly on total soy oil yield. Optimal extrusion and expansion parameters for highest total soy oil yield were obtained using response surface methodology. Effect of extrusion and expansion pretreatment on soy cells was studied using light microscope and transmissive microscope. State of free oil and protein during hydrolysis was observed using light microscope. Ultrasonic assistant ethanol de-emulsification was found the effective method to destabilize the emulsion.

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“…Response surface analysis was employed for analyzing enzymatic hydrolysis process parameters. Take the parameters x1, x2, x3, x4, x5 in hydrolysis process as independent variables, and the total oil, extraction rate of total protein, peptide yield, degree of hydrolysis, yield of by-product -soluble sugar as responses [21,22].…”

Section: Response Surface Optimization Of Enzymatic Hydrolysis Proces...mentioning

confidence: 99%

The Research on Freeze-Thaw De-Emulsification Technology in Enzyme-Assisted Aqueous Extraction Processing

Lian

Sui

2011

AMR

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Experiments were carried out to analysis optimization of freeze-thaw regression model with Response Surface Analysis Method. The optimal response result is: freeze temperature: -18°C, freeze time: 12.5h, thaw temperature: 57°C, released oil yield: 93.16%, total free oil yield rate: 89.28%. The mechanism of demulsification was studied using Micro-imaging, SEM cooling stage, DSC, FTIR spectrometer. DSSP was changed and part of hydrogen bond was broken and α－helix structure conversed to random coil during the freeze process were found the effective freeze-thaw method to destabilize the emulsion.

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Scanning Electron Microscopy in Food Science and Technology

Cited by 17 publications

References 185 publications

Scanning electron microscopy of mature grains of rye, wheat and triticale with emphasis on grain shrivelling

Scanning electron microscopy of mature grains of rye, wheat and triticale with emphasis on grain shrivelling

Effect of Extruding Parameters on Soybean Oil Yield of Enzyme-Assisted Aqueous Extraction Processing

The Research on Freeze-Thaw De-Emulsification Technology in Enzyme-Assisted Aqueous Extraction Processing

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