Eflect of' riiicrou~atesAs a result of microwave heating, the myrosinase activity decreased to complete disappearance, depending on initial moisture of the material and duration of heating [ I , 31. After 3.5 min microwave treatment strong destruction of proteins and their accumulation in the central part of the cell was observed. Aleurone grains underwent denaturation, and their smooth surface became totally irregular. It was also observed, similary as in case of stcaming. that spheric films were formed on cell surfaces.
Eflect of' ;$-irrdiationApplication of ;-irradiation was not too effective as regards myrosinase inactivation in whole seeds. High dose of irradiation inactivated the enzyme only partially. and did not inhibit glucosinolate decomposition [I]. In cotyledone cells, SEM revealed only slight structural changes of aleurone grains. They consisted of noticeable sinkins of the surface and loss of spherical shape. T E M microphotographs confirmed these observations. Membranes surrounding protein bodies disappeared only in part. Fat droplets were in most cases totally separated from each other, but in some places symptoms of membrane disappearance and fusion of droplets into larger structures were obserwed.Summing UP the results of microscopic studies. it can be stated that steamingin a fluidal layer and microwave treatment, resulted in total destruction of protein structures ~ large protein bodies, around which myrosinase activity may concentrate as the so-called "mustard oil bomb", and rapid inactivation of myrosinase. Moreover, an additional result was obtained, consisting of the formation of large fat agglomerates close to the cell walls, so that fat c\pession or extraction of rapeseed cells was facilitated. Irradiation treatment does not seem as yet to he ;in effective method of myrosinase inactivation. A N NESME'~ 4 \ 0 \ Institute ofOrgano-Element Compounds. USSR Academy of Sciences, Moscow (Director: Academician A \ FOKIN) Estimation of emulsifying properties of proteins and their complexes with anionic plysaccharides A. N. G u~o v , N A I ALIYA V. GUROVA and V. B. TOLST~GUZOVThe main problems to be solved in the method proposed in [ I ] are the same as that in other methods for an estimation of rhe functional properties of proteins:
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.