Characterization of oil body microstructure, accumulation level and chemical composition in walnut fruit during growth
文献类型： 外文期刊
作者： Zhu, Kaiyang 1 ; Ma, Ji 1 ; Hao, Shuqi 1 ; Zhang, Ting 2 ; Lei, Hongjie 1 ; Zhao, Wenge 3 ; Xu, Huaide 1 ; Li, Mei 1 ;
作者机构： 1.Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Peoples R China
2.Xinjiang Acad Agr Sci, Inst Farm Prod Storage & Proc, Urumqi 830091, Peoples R China
3.Akesu Zhejiang Fruit Ind Co Ltd, Akesu 843000, Peoples R China
关键词： Walnut oil body; Growth; Ultrastructure; Chemical components; Phospholipids; Proteins
期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.6； 五年影响因子：4.6 ）
ISSN： 0889-1575
年卷期： 2025 年 137 卷
页码：
收录情况： SCI
摘要： Oil body (OB) is composed of phospholipids, proteins and neutral lipids. However, the changes of these components in walnut OB (WOB) during walnut growth have not been studied. In this paper, CLSM, TEM and LC-MS/ MS were used to observe and quantify the microstructure, accumulation level and biochemical composition of WOB during the growth of walnut (Wen 185 cultivar). The results showed that WOB accumulated near the cell wall on day 60 and then toward the center of cell until it occupied the entire cell on day 88. Afterwards, the WOB began to grow and fuse. Analysis of the chemical composition of WOB indicated that phosphatidylcholine, phosphatidylethanolamine, phosphatidylglycerol, phosphatidylinositol, and phosphatidylserine and oleosins, caleosins, and steroleosins made up the WOB membrane. The core of the WOB consisted of 22 free fatty acids and monoacylglycerol, diglyceride, triglyceride. Phosphatidylcholine, triglyceride and oleosin contents continued to increase. The contents of phosphatidylglycerol, unsaturated fatty acids, caleosins and steroleosins continued to decline. The content of phosphatidylethanolamine, phosphatidylinositol and phosphatidylserine remained basically unchanged. These findings provided a basis for understanding the dynamic pattern of WOB bioaccumulation in walnut kernel at different developmental stages.
- 相关文献
作者其他论文 更多>>
-
Integrating widely targeted and oxylipin-targeted lipidomics unravels lipid characteristic evolution and oxidation markers in walnuts during deterioration
作者：Zhang, Hexin;Wu, Caiyun;Zhang, Mengmeng;Li, Mei;Xu, Huaide;Lei, Hongjie;Zhang, Ting;Zhao, Wenge
关键词：Paper-skinned walnut; Deterioration; Lipidomics; Glycerophospholipid; Oxylipin
-
Integrated transcriptomics and lipidomics reveal mechanisms regulating lipids formation and accumulation in oil body during walnut seed development
作者：Zhu, Kaiyang;Zhang, Yingying;Ma, Ji;Lei, Hongjie;Xu, Huaide;Li, Mei;Zhang, Ting;Zhao, Wenge
关键词：Development; Fatty acid;
Juglans ; Lipids biosynthesis; Multi-omics analysis; Oil body; Walnut -
Monosaccharides, dietary fiber, bioactive compounds, functional properties and volatile compounds in both clear and cloudy kiwi juices with oligosaccharides addition fermented by Lactobacillus helveticus
作者：Wang, Chengxin;Wang, Zining;Lei, Hongjie;Zhang, Ting;Xu, Kang;Li, Bing
关键词：Kiwi juices; Oligosaccharides; Lactobacillus helveticus; Bioactive compounds; Functional properties; Volatile compounds
-
Physical modifications of dietary fibers from kiwifruit pomace: Physicochemical, structural and functional properties
作者：Zhang, Mengmeng;Yang, Nana;Wu, Caiyun;Zhang, Hexin;Wang, Chengxin;Lei, Hongjie;Zhang, Ting
关键词：Kiwifruit pomace dietary fiber; High-pressure homogenization; High-temperature cooking; Ultrasonic treatment; Electron beam irradiation; Physicochemical and functional properties
-
Prolonging the oxidative stability of walnut oil by endogenous antioxidants: Phytosterol compounding for improved antioxidant capacity
作者：Zhang, Xu;Zhan, Xiaoqian;Liu, Wenyu;Wei, Changqing;Zhang, Xu;Zhan, Xiaoqian;Liu, Wenyu;Wei, Changqing;Zhang, Xu;Zhan, Xiaoqian;Liu, Wenyu;Wei, Changqing;Wang, Ting;Zhang, Ting
关键词：Natural antioxidants; Oxidation stability index (OSI); Coefficient of variance analyses; Partial least squares regression (PLSR)
-
Preparation, structural characterization and in vitro digestibility mechanism of walnut oil body emulsion gels based on crosslinking of edible polysaccharide and vanillin
作者：Zhu, Kaiyang;Ma, Ji;Mubeen, Hafiz Muhammad;Lei, Hongjie;Xu, Huaide;Li, Mei;Zhang, Ting;Zhao, Wenge
关键词：Oil body; Chitosan; Vanillin; Schiff base; Lipid digestion kinetics
-
Formation of off-flavor from cattle hooves during heat treatment and application of proteolysis/glycation method to remove the off-flavor
作者：Zhang, Xiule;Fan, Xia;Zhao, Di;Ye, Keping;Wang, Hui;Zhang, Ting
关键词：Cattle hooves; Off-flavor; Aroma recombination; Metabolomics; Proteolysis; Glycation
