Structural and interfacial characterization of oil bodies extracted from Camellia oleifera under the neutral and alkaline condition

文献类型： 外文期刊

第一作者： Jin, Weiping

作者： Jin, Weiping;Wu, Yi;Chen, Chunling;Pan, Yijun;Huang, Qingrong;Peng, Dengfeng;Xu, Wei

作者机构：

关键词： Oil bodies; Physicochemical properties; Stabilities; Interfacial proteins; Liquid chromatography-mass spectrometry

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.006； 五年影响因子：4.385 ）

ISSN： 0023-6438

年卷期： 2021 年 141 卷

页码：

收录情况： SCI

摘要： Camellia oleifera seed oil contains nearly 80% oleic acid, which accounts for health-benefits, and it is stored in the subcellular oil bodies (OBs) organelles. To utilize C. oleifera OBs as a dietary supplement of unsaturated fatty acid, the physical properties need to be investigated. The physical stabilities of extracted OBs against ionic strength (0.01-1M) and temperature (30-90 degrees C) were evaluated via Turbiscan analysis and confocal microscope. The results showed that OBs extracted at alkaline conditions (pH 9.0-11) exhibited uniform dispersion. The surface charge of the OBs decreased dramatically with increasing NaCl content, and OBs droplet aggregation occurred under a NaCl concentration of 0.1 mol/L. Moreover, high temperature (up to 90 degrees C) had a positive effect on OBs stability. Overall, OBs extracted under alkaline pH were more stable than those extracted under neutral pH. Differences in the interfacial proteins of OBs extracted at the neutral and alkaline pHs were studied via sodium dodecyl sulfate-acrylamide gel electrophoresis (SDS-PAGE) and liquid chromatography-tandem mass spectrometry (LC-MS/MS). Six types of oleosins, including Ole III, the fragment of Ole II, oleosin, Ole IV, Ole V, and Ole I, were found in the extracted membrane proteins. Oleosins and some coextracted endogenous proteins played a certain role in OBs stability.

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