Application of enzymatic methods for chia (Salvia hispanica L) oil extraction

Jounal of Negative and No Positive Results

Luis Chel Guerrero¹  Norma Ciau-Solís²  Gabriel Rosado-Rubio²  David Betancur-Ancona² 

[1] Affiliation: Facultad de Ingeniería Química, Universidad Autónoma de Yucatán. Periférico Norte Km. 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán, México.;Facultad de Ingeniería Química, Universidad Autónoma de Yucatán. Periférico Norte Km. 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán, México.;

关键词: pH and temperature. Commercial enzymes were employed: Viscozyme LTM (endo-1;    with 100 FBG g (Beta Glucanase-unit Fungal) and Neutrase0.8LTM;    neutral protease with 0.8 AU-NH/g of activity;    Chía;    Salvia hispanica;    oil;    omega-3;    enzyme;   

DOI  :  10.19230/jonnpr.2016.1.2.971

来源: DOAJ