Insights into the emulsification mechanism of the surfactant-like protein oleosin

Plankensteiner, Lorenz; Hennebelle, Marie; Vincken, Jean-Paul; Nikiforidis, Constantinos V.

doi:10.1016/j.jcis.2023.11.165

Journal of Colloid and Interface Science

2024

DOI: 10.1016/j.jcis.2023.11.165

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Insights into the emulsification mechanism of the surfactant-like protein oleosin

Lorenz Plankensteiner,

Marie Hennebelle,

Jean-Paul Vincken

et al.

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Cited by 9 publications

References 45 publications

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Evaluating the oxidative stability of triacylglycerols in rapeseed (Brassica napus) oleosomes

Plankensteiner,

Nikiforidis,

Vincken

et al. 2024

J Americ Oil Chem Soc

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Unsaturated triacylglycerols (TAGs) are stored in natural droplets called oleosomes in seeds. The storage in oleosomes was suggested to increase TAGs' oxidative stability. In this study, we tested the oxidative stability of TAGs in rapeseed oleosomes and compared it with the one of TAGs stored as bulk oils or incorporated into oil‐in‐water emulsions stabilized by rapeseed lecithin. Oleosome oil‐in‐water emulsions (Фoil = 0.1) were created and stored along with the bulk oils and lecithin emulsions for 63 days at 40°C. The TAGs in oleosomes were more oxidatively stable than in the bulk oils and lecithin emulsions, as indicated by the 17‐day longer lag phase and a 1.6–1.8 times slower maximal hydroperoxide formation compared to the bulk oils and lecithin emulsions. Moreover, we made the first steps towards understanding the high stability of TAGs in oleosomes by monitoring the consumption of oleosome‐associated antioxidants (tocopherols and carotenoids). Using oleosome extracts could be a strategy to retard TAGs oxidation in oil‐in‐water emulsions.

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Evaluating the oxidative stability of triacylglycerols in rapeseed (Brassica napus) oleosomes

Plankensteiner,

Nikiforidis,

Vincken

et al. 2024

J Americ Oil Chem Soc

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show abstract

Plant oil body as an effective improver for surimi-based 3D printing

Yang,

Bao,

Liu

et al. 2024

Additive Manufacturing

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Assembly of oleosin during efficient extraction: Altering the sequence of defatting solvents

Li,

Qiao,

Zhu

et al. 2025

Food Chemistry: X

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Insights into the emulsification mechanism of the surfactant-like protein oleosin

Cited by 9 publications

References 45 publications

Evaluating the oxidative stability of triacylglycerols in rapeseed (Brassica napus) oleosomes

Evaluating the oxidative stability of triacylglycerols in rapeseed (Brassica napus) oleosomes

Plant oil body as an effective improver for surimi-based 3D printing

Assembly of oleosin during efficient extraction: Altering the sequence of defatting solvents

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