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Effects of Microwave Heating on Thioglucosidase Activity in Intact Seeds of Crambe¹

Depodded (silicles removed) and podded seeds of ‘Meyer’ crambe (Crambe abyssinica Hochst.) were subjected to microwave (2450 MHz) heating in a Litton 500 or 850 commercial oven for periods varying from 70 to 270 sec to explore the feasibility of using microwave heating as a means of thioglucosidase inactivation. Individual seeds and samples of ground seeds, from microwave treatments, were assayed for free glucose, a product of enzymatic hydrolysis of the glucosinolate present in the seeds of the Cruciferae. Microwave heating was most effective for thioglucosidase inactivation in the Litton 850 and when seed samples were not stationary during exposure. The efficiency of microwave heating on enzyme inactivation in the Litton 850 ranged from 94 to 100% on a single seed basis. The fatty acid composition of the extracted oil and amino acid profile of the defatted crambe meal protein were not altered by microwave heating.

Key Words: Thioglucosidase inactivation • Glucosinolate hydrolysis • Fatty acid composition of crambe oil • Amino acid profile of crambe protein • Crambe abyssinica Hochst

² Formerly professor of agronomy, and assistant professor of agronomy, Purdue Univ., Lafayette, Ind., respectively.

Received for publication May 20, 1977.