Influences of microwave exposure to flaxseed on the physicochemical stability of oil bodies: Implication of interface remodeling

文献类型： 外文期刊

第一作者： Yu, Xiao

作者： Yu, Xiao;Nie, Chengzhen;Zhao, Peng;Zhang, Haicheng;Qin, Xiaopeng;Zhu, Yingying;Deng, Qianchun;Huang, Fenghong;Deng, Qianchun;Huang, Fenghong;Geng, Fang

作者机构：

关键词： Flaxseed; Microwave exposure; Oil bodies; Physicochemical stability; Interface remodeling

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 368 卷

页码：

收录情况： SCI

摘要： 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 mu m) 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.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序