Peanut Oil Body Composition and Stability.
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| Title: | Peanut Oil Body Composition and Stability. |
|---|---|
| Authors: | Zhou, Long‐zheng1, Chen, Fu‐sheng1 fushengc@haut.edu.cn, Hao, Li‐hua1,2, Du, Yan1, Liu, Chen1 |
| Source: | Journal of Food Science (John Wiley & Sons, Inc.). Oct2019, Vol. 84 Issue 10, p2812-2819. 8p. 1 Color Photograph, 1 Chart, 4 Graphs. |
| Subjects: | Peanut oil, Body composition models, Particle size determination, Membrane proteins, Phospholipids |
| Abstract: | 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. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Science (John Wiley & Sons, Inc.) is the property of John Wiley & Sons, Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 139114916 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Peanut Oil Body Composition and Stability. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Zhou%2C+Long‐zheng%22">Zhou, Long‐zheng</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Chen%2C+Fu‐sheng%22">Chen, Fu‐sheng</searchLink><relatesTo>1</relatesTo><i> fushengc@haut.edu.cn</i><br /><searchLink fieldCode="AR" term="%22Hao%2C+Li‐hua%22">Hao, Li‐hua</searchLink><relatesTo>1,2</relatesTo><br /><searchLink fieldCode="AR" term="%22Du%2C+Yan%22">Du, Yan</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Liu%2C+Chen%22">Liu, Chen</searchLink><relatesTo>1</relatesTo> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Science+%28John+Wiley+%26+Sons%2C+Inc%2E%29%22">Journal of Food Science (John Wiley & Sons, Inc.)</searchLink>. Oct2019, Vol. 84 Issue 10, p2812-2819. 8p. 1 Color Photograph, 1 Chart, 4 Graphs. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Peanut+oil%22">Peanut oil</searchLink><br /><searchLink fieldCode="DE" term="%22Body+composition+models%22">Body composition models</searchLink><br /><searchLink fieldCode="DE" term="%22Particle+size+determination%22">Particle size determination</searchLink><br /><searchLink fieldCode="DE" term="%22Membrane+proteins%22">Membrane proteins</searchLink><br /><searchLink fieldCode="DE" term="%22Phospholipids%22">Phospholipids</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: 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. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Science (John Wiley & Sons, Inc.) is the property of John Wiley & Sons, Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1111/1750-3841.14801 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 8 StartPage: 2812 Subjects: – SubjectFull: Peanut oil Type: general – SubjectFull: Body composition models Type: general – SubjectFull: Particle size determination Type: general – SubjectFull: Membrane proteins Type: general – SubjectFull: Phospholipids Type: general Titles: – TitleFull: Peanut Oil Body Composition and Stability. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Zhou, Long‐zheng – PersonEntity: Name: NameFull: Chen, Fu‐sheng – PersonEntity: Name: NameFull: Hao, Li‐hua – PersonEntity: Name: NameFull: Du, Yan – PersonEntity: Name: NameFull: Liu, Chen IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 10 Text: Oct2019 Type: published Y: 2019 Identifiers: – Type: issn-print Value: 00221147 Numbering: – Type: volume Value: 84 – Type: issue Value: 10 Titles: – TitleFull: Journal of Food Science (John Wiley & Sons, Inc.) Type: main |
| ResultId | 1 |
