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Effect of heat and γ-irradiation on the ultrastructural appearance of protein-fat components in rapeseed

✍ Scribed by Fornal, J. ;Hosaja, Maria ;Rotkiewicz, Daniela ;Kozlowska, Halina

Publisher
John Wiley and Sons
Year
1986
Tongue
English
Weight
129 KB
Volume
30
Category
Article
ISSN
0027-769X

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✦ Synopsis

This paper is an attempt to define changes in rapeseed ultrastructure induced by the following procedures: steaming in a fluidal layer, microwave heating and y-irradiation used in our previous work as the methods of myrosinase inactivation [I]. Scanning and transmission electrone microscopy microphotographs are related to the differences in the effectiveness of enzyme inactivation determined by biochemical methods.

Rapeseeds of SKRZESZOWICKI variety, harvested in 1982. were used. Parameters of treatment of the whole seeds were given in details in our previous study [l].

Samples for electrone microscopy were prepared according to STANLEY [5]. SEM specimens were coated with carbon and gold and then examined with JEOL-S-I microscope under 10 KeV accelerating voltage. TEM preparations stained with uranyl acetate and lead citrate were examined with TESLA BS-500 under 90 KeV accelerating voltage.

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