Peanut Oil Body Composition and Stability
Peanut Oil Body Composition and Stability
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花生油的成分和稳定性
DOI：
10.1111/1750-3841.14801
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发表时间：
2019
影响因子：
3.9
通讯作者：
Liu Chen
中科院分区：
文献类型：
--
作者：
Zhou Long-zheng;Chen Fu-sheng;Hao Li-hua;Du Yan;Liu Chen
本研究旨在评价膜结构对酶辅助提取花生油体稳定性的影响。用ζ电位和颗粒大小表征了pH、NaC l浓度和温度对花生油体理化性质的影响。结果表明，花生油体在远离等电点的pH值(pH 4.8)、低盐浓度(ζ浓度10 mm)和一定的温度范围(35~55℃)下具有很强的稳定性(>；20 mV)。油体的稳定结构与其结构密切相关。磷脂和膜蛋白是油体膜的主要成分。因此，对油体的磷脂组成和含量进行了测定，并对油体的膜蛋白类型进行了鉴定。结果表明，磷脂酰胆碱和磷脂酰丝氨酸是油体磷脂的主要成分。双向电泳法显示，油体中既含有内源蛋白，也含有外源蛋白，这可能在酶辅助提取过程中对油体的稳定性起到重要作用。
This study was aimed to assess the effect of membrane structure on the stability of peanut oil bodies extracted by enzyme‐assisted extraction. The influence of pH, NaCl concentration, and temperature on the physicochemical properties of peanut oil bodies was characterized using ζ‐potential and particle size. The results indicated that the peanut oil bodies had strong stability (ζ‐potential, >20 mV) at pH values away from the isoelectric point (pH 4.8), at a low salt concentration (NaCl concentration, <10 mM), and in a certain temperature range (35 to 55 °C). The stable structure of the oil body was closely related to its structure. Phospholipids, along with membrane proteins, were major components of the oil body membrane. Therefore, the phospholipid composition and content were measured and the types of membrane proteins of the oil bodies were identified. The results showed that phosphatidylcholine and phosphatidylserine were major components of the oil body phospholipids. Two‐dimensional electrophoresis showed that the oil bodies contained both intrinsic proteins and extrinsic proteins, which might play an important role in the stability of oil bodies during enzyme‐assisted extraction processing.