The characterization of soybean oil body integral oleosin isoforms and the effects of alkaline pH on them

被引：69

作者：

Cao, Yanyun ^{[1
]}

Zhao, Luping ^{[1
]}

Ying, Yusang ^{[1
]}

Kong, Xiangzhen ^{[1
]}

Hua, Yufei ^{[1
]}

Chen, Yeming ^{[1
]}

机构：

[1] Jiangnan Univ, Sch Food Sci & Technol, Synerget Innovat Ctr Food Safety & Nutr, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

来源：

FOOD CHEMISTRY | 2015年 / 177卷

关键词：

Soybean oil body; Oleosin isoforms; Alkaline pH; Glycoprotein; Thiol group; PHYSICAL STABILITY; AQUEOUS EXTRACTION; MEMBRANE-PROTEIN; BODIES; SEED; EMULSIONS;

D O I：

10.1016/j.foodchem.2015.01.052

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Oil body, an organelle in seed cell (naturally pre-emulsified oil), has great potentials to be used in food, cosmetics, pharmaceutical and other applications requiring stable oil-in-water emulsions. Researchers have tried to extract oil body by alkaline buffers, which are beneficial for removing contaminated proteins. But it is not clear whether alkaline buffers could remove oil body integral proteins (mainly oleosins), which could keep oil body integrity and stability. In this study, seven oleosin isoforms were identified for soybean oil body (three isoforms, 24 kDa; three isoforms, 18 kDa; one isoform, 16 kDa). Oleosins were not glycoproteins and 24 kDa oleosin isoforms possessed less thiol groups than 18 kDa ones. It was found that alkaline pH not only removed contaminated proteins but also oleosins, and more and more oleosins were removed with increasing alkaline pH. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：288 / 294

页数：7

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