Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability

被引：29
作者：
De Chirico, Simone [1 ]
di Bari, Vincenzo [1 ]
Guzman, Maria Juliana Romero [2 ]
Nikiforidis, Constantinos, V [2 ]
Foster, Tim [1 ]
Gray, David [1 ]
机构：
[1] Univ Nottingham, Sch Biosci, Div Food Sci, Sutton Bonington Campus, Loughborough LE12 5RD, Leics, England
[2] Wageningen Univ, Biobased Chem & Technol, NL-6708 WG Wageningen, Netherlands
来源：
FOOD CHEMISTRY | 2020年 / 316卷
基金：
英国工程与自然科学研究理事会; 英国生物技术与生命科学研究理事会;
关键词：
Oil bodies; Lipolytic activity; Purity; Stability; Rapeseed; LIPASE ACTIVITY; OILSEED-RAPE; LIPID BODIES; SEED; EXTRACTION; COTYLEDONS; OLEOSINS; PROTEINS; SURFACE; MOBILIZATION;
D O I：
10.1016/j.foodchem.2020.126355
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The lipolytic activity in oil body creams as affected by recovery and washing protocols was investigated. The effect of thermal treatment on the hydrolytic activity and physical stability of fresh and aged (up to 30 days) oil body emulsions was studied. The use of alkaline pH solutions (9.5) to soak and grind rapeseeds were more effective reducing the contamination of oil body material from seed proteins/enzymes, compared with neutral pHs. Soaking and grinding seeds with a NaHCO3 solution (0.1 M, pH 9.5) yielded oil bodies with a similar composition to those prepared in urea (9 M); however, the physical stability over storage was compromised due to the presence of hydrolytic enzymes. Heating a dispersion of oil bodies for 6 mins at 95 degrees C did not alter the physical properties of oil bodies and significantly reduced lipolytic activity (> 90% enzyme inactivation), resulting in a stable emulsion.
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页数：9
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