Influences of microwave exposure to flaxseed on the physicochemical stability of oil bodies: Implication of interface remodeling.
Influences of microwave exposure to flaxseed on the physicochemical stability of oil bodies: Implication of interface remodeling.
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DOI：
10.1016/j.foodchem.2021.130802
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发表时间：
2021-08
期刊：
影响因子：
8.8
通讯作者：
Xiao Yu;Chengzhen Nie;Penghui Zhao;Haicheng Zhang;Xiaopeng Qin;Qianchun Deng;Fenghong Huang;
中科院分区：
文献类型：
--
作者：
Xiao Yu;Chengzhen Nie;Penghui Zhao;Haicheng Zhang;Xiaopeng Qin;Qianchun Deng;Fenghong Huang;
本研究旨在探讨微波辐照对亚麻籽油体理化稳定性的影响，重点是界面重塑。结果表明，在MV （1 ~ 5 min, 700 W）照射下，透射电镜观察到细胞内OBs发生绝对破裂，然后部分分散。经水提后，经冷冻扫描电镜（cro - sem）检测，天然亚麻OBs具有良好的球形颗粒，表面完整，粒径分布较宽（0.5 ~ 3.0 μm）。在MV暴露1-5 min后，陆续观察到亚麻OBs的界面完整性缺陷和珠状形态，同时由于新组装的磷脂/蛋白质界面而导致物理稳定性和流变行为受损。值得注意的是，酚类化合物的有益迁移有效地抑制了亚麻OBs中的脂质过氧化和蛋白质羰基化。因此，MV暴露（1-5 min; 700 W）不利于提高亚麻ob的物理稳定性。
This study aimed to investigate the influences of microwave (MV) exposure to flaxseed on the physicochemical stability of oil bodies (OBs) focused on the interface remodeling. The results showed that the intracellular OBs subjected to absolute rupture and then partial dispersion by protein bodies visualized by TEM following MV exposure (1–5 min; 700 W). After aqueous extraction, native flax OBs manifested excellent spherical particles with completely intact surface and wide particle size distribution (0.5–3.0 μm) examined by cryo-SEM. Upon 1–5 min of MV exposure, the defective interface integrity and beaded morphology were successively observed for flax OBs, accompanied by the impaired physical stability and rheological behavior due to the newly assembled phospholipid/protein interface. Notably, the profitable migration of phenolic compounds effectively suppressed the lipid peroxidation and protein carbonylation in flax OBs. Thus, MV exposure (1–5 min; 700 W) was unfavorable for improving the physical stability of flax OBs.