The level of heat inactivation for rapeseed lipase depended largely on
the physical environment of
the enzyme (aqueous extract versus seed matrix). After heating,
the fair amount of remaining
activity observed was possibly due to the activity of a second,
heat-stable lipase form. This more
heat-stable enzyme started to denature at temperatures of >100 °C.
At temperatures of <100 °C,
lipase inactivation could be described with a single exponential decay
model with a constant level
of remaining activity. A correction for the biological age of the
rapeseed was included in the analysis.
Inactivation of lipase by steam and microwave heating appeared to
be significantly different, probably
because of different moisture contents during heating and not because
of the type of heating.
Microwave heating resulted in a higher free fatty acid content in
rapeseed oil. Transmission electron
microscopy showed that microwave heating may lead to an increased
breakdown of oil droplets,
leading to a higher availability of oil for reaction with lipase in the
early stage of heating.
Keywords: Electromagnetic energy; microwave; lipase inactivation;
inactivation kinetics; seed
microstructure; oil quality
This review discusses the use of starch in plant-based meat replacing products. Starch is often added to meat and meat replacing products as a functional ingredient. The function of starch in those applications is investigated to be able to describe how it affects the production and structuring process as well as product properties. Often modified starch is used in these products, because of its improved functionality compared to native starch. Next to that, starch can also be present in meat replacing products as part of other ingredients, for example, when using legume or cereal meals or concentrates. It is discussed if this endogenous starch can have similar functionality and if not, whether it can be modified in a similar way as industrially modified starch. A new perspective on endogenous starch is proposed, demonstrating options for in situ modifications and promoting the use of less-refined and therefore more sustainable ingredients in fibrous meat replacing products.
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