Changes of lipoprotein phospholipids during rapeseed processing

Authors

  • Dipl. Ing.-Dr. tech. I. Viden,

    Corresponding author
    1. Department of Food Chemistry, Prague Institute of Chemical Technology, Prague, Czechoslovakia
    • Department of Food Chemistry, Prague Institute of Chemical Technology, CS-16628 Prague 6, Suchbatarova 1905, Czechoslovakia
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  • Z. Réblova,

    Corresponding author
    1. Department of Food Chemistry, Prague Institute of Chemical Technology, Prague, Czechoslovakia
    • Department of Food Chemistry, Prague Institute of Chemical Technology, CS-16628 Prague 6, Suchbatarova 1905, Czechoslovakia
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  • Prof. Dipl. Ing.-Dr. J. Davídek DrSc.,

    Corresponding author
    1. Department of Food Chemistry, Prague Institute of Chemical Technology, Prague, Czechoslovakia
    • Department of Food Chemistry, Prague Institute of Chemical Technology, CS-16628 Prague 6, Suchbatarova 1905, Czechoslovakia
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  • Prof. Dipl. Ing.-Dr. tech. J. Pokorný DrSc.

    Corresponding author
    1. Department of Food Chemistry, Prague Institute of Chemical Technology, Prague, Czechoslovakia
    • Department of Food Chemistry, Prague Institute of Chemical Technology, CS-16628 Prague 6, Suchbatarova 1905, Czechoslovakia
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Abstract

During rapeseed processing about 0.4—0.8 % lipids are liberated from their bound form and extracted into expeller-pressed or extracted oils, increasing thus the yield in an oil processing plant, compared with the yield predicted on the basis of Soxhlet extraction [1]. If the liberated lipids originate from lipoproteins denatured during processing, they would contain high percentage of phospholipids. Therefore, we have studied changes of phospholipids during rapeseed processing.

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