Effects of pH on protein components of extracted oil bodies from diverse plant seeds and endogenous protease-induced oleosin hydrolysis

卷:200

Zhao, Luping ; Chen, Yeming ; Chen, Yajing ; Kong, Xiangzhen ; Hua, Yufei

Jiangnan Univ

关键词: Oil bodies;    pH;    Oleosin hydrolysis;    Endogenous protease;    2S albumin;    Sesame;   

DOI  :  10.1016/j.foodchem.2016.01.034

学科分类：食品科学和技术

【 摘 要 】

Plant seeds are used to extract oil bodies for diverse applications, but oil bodies extracted at different pH values exhibit different properties. Jicama, sunflower, peanut, castor bean, rapeseed, and sesame were selected to examine the effects of pH (6.5-11.0) on the protein components of oil bodies and the oleosin hydrolysis in pH 6.5-extracted oil bodies. In addition to oleosins, many extrinsic proteins (globulins, 2S albumin, and enzymes) were present in pH 6.5-extracted oil bodies. Globulins were mostly removed at pH 8.0, whereas 2S albumins were removed at pH 11.0. At pH 11.0, highly purified oil bodies were obtained from jicama, sunflower, peanut, and sesame, whereas lipase remained in the castor bean oil bodies and many enzymes in the rapeseed oil bodies. Endogenous protease-induced hydrolysis of oleosins occurred in all selected plant seeds. Oleosins with larger sizes were hydrolysed more quickly than oleosins with smaller sizes in each plant seed. (C) 2016 Elsevier Ltd. All rights reserved.