Chlorophyll reduction in rape seeds and its influence on the bleaching earth consumption during refining
It is well known, that chlorophyll in edible oils reduces their oxidation stability, taste and shelf-life. In rape seeds chlorophyll is newly synthesised about 3-6 weeks after pollination. Short vegetation times, dryness, coldness or early winter onset influence the chlorophyll metabolism negatively.The effect of the chlorophyll content in rape seeds on the bleaching earth consumption during the refining process was measured under lab scale conditions. It could be shown, that even a low decrease of the crude oil chlorophyll content in harvested rape seeds can lead to considerable bleaching earth savings.Therefore different strategies to reduce chlorophyll in rape seeds were investigated.These are classical plant breeding methods as well as the development of transgenic planns by inactivation of chlorophyll producing enzymes or over expression of chlorophyll degrading enzymes.Finally it was tried to remove chlorophyll from crude rape seed oil by enzymatic treatment using recombinant proteins under refining conditions.
Rapeseed oil chlorophyll refining bleaching earth plant breeding transgenic plant enzymatic process
Frank Pudel Ulrich Eckardt Bernhard Grimm Thomas Krause
PPM Pilot Pflanzen(o)ltechnologie Magdeburg e.V., Magdeburg, Germany Humboldt-Universit(a)t zu Berlin, Germany
国际会议
第十二届国际油菜大会( The 12th International Rapeseed Congress)
武汉
英文
1749-1750
2007-03-26（万方平台首次上网日期，不代表论文的发表时间）