Microstructural features of enzymatically treated oilseeds

Enzymatic hydrolytic treatments to enhance the oil extractability from soy and sunflower seeds (low and high oil content, respectively) were performed at a range of experimental conditions (moisture content, particle size, incubation time, pH and agitation). Light microscopy and scanning electron microscopy showed the microstructural changes caused by the enzymatic attack. The extent of the cell wall degradation, closely related to the oil extractability, was observed to be dependent on the operational conditions under which the enzymatic treatment was carried out. Additionally, the effects of the enzymatic treatment on the seed structure were compared with those caused by thermal and mechanical treatments.