PJB-2017-806
EFFECT OF NACL ON OXIDATIVE STABILITY AND PROTEIN PROPERTIES OF OIL BODIES FROM DIFFERENT OIL CROPS
XIN ZHOU
Abstract
In aqueous extraction the amount and composition of extrinsic proteins is greatly affected by extraction conditions and the recovery of OBs from soybean aqueous extract with decreased amount and composition of extrinsic proteins have been reported with increase in recovery pH. The objective of this study was to determine the effect of NaCl on oxidative stability and protein properties of soybean oil bodies (SBOBs), peanut oil bodies (PNOBs) and sunflower oil bodies (SFOBs). Results showed that, with the increase of NaCl concentration, all ζ-potential values of these three OBs were decreased significantly (P<0.05) and then remained stable, and their particle sizes were slightly increased. NaCl did not significantly influence protein composition and thermal properties of these three OBs (p>0.05), but increased their total ΔH of proteins. With 50 mmol/L of NaCl, hydrophobicity and emulsifying activity (EAI) of SBOBs, PNOBs and SFOBs, and emulsifying stability (ESI) of SBOBs were significantly reduced (p<0.05). When NaCl concentration was more than 50 mmol/L, the surface hydrophobicity, emulsifying activity of SBOBs, PNOBs and SFOBs, and emulsifying stability of PNOBs and SFOBs were then gradually increased. Under the accelerated oxidation conditions at 60 °C and when NaCl concentrations was 150 mmol/L, peroxide values of these three OBs were lower than that when NaCl concentration was 50 mmol/L or 100 mmol/L. And TBARS values of these three OBs with different NaCl concentrations were all relatively low.
To Cite this article:
Download
