Interfacial and emulsifying properties of crude and purified soybean oil bodies

Ishii, Toya; Matsumiya, Kentaro; Nambu, Yuko; Sakai, Masahiko; Yanagisawa, Masanobu; Matsumura, Yukihiko

doi:10.1016/j.foostr.2016.12.005

Cited by 52 publications

(38 citation statements)

References 44 publications

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“…28) This 'purified' oil body showed the higher stability against flocculation or aggregation than oil body prepared by the ordinary method. 57) Furthermore, when testing the ability as an emulsifying agent, emulsified oil droplets stabilized by 'purified' oil body were more stable against coalescence than those stabilized by oil body prepared by the ordinary method. 57) Although the high-speed centrifugation combined with adjustment of pH is necessary for separating the pure oil body carrying oleosin and phospholipids, which are corresponding to the core composite of LP, such process is not practical from the industrial engineering viewpoints.…”

Section: General Discussion About the Solubilization Behavior Of Lp Rmentioning

confidence: 99%

“…57) Furthermore, when testing the ability as an emulsifying agent, emulsified oil droplets stabilized by 'purified' oil body were more stable against coalescence than those stabilized by oil body prepared by the ordinary method. 57) Although the high-speed centrifugation combined with adjustment of pH is necessary for separating the pure oil body carrying oleosin and phospholipids, which are corresponding to the core composite of LP, such process is not practical from the industrial engineering viewpoints. However, some pre-treatments of soybean, the introduction of new separation technology, and/or the optimization of processing conditions may improve the separation of soy protein fractions, especially membrane-associated proteins and storage proteins, more clearly and efficiently.…”

Section: General Discussion About the Solubilization Behavior Of Lp Rmentioning

confidence: 99%

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Solubility of soy lipophilic proteins: comparison with other soy protein fractions

Sirison

Matsumiya

Sakai

et al. 2017

Bioscience, Biotechnology, and Biochemistry

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Solubility of soy lipophilic proteins (LP) was studied as compared with that of other soy protein fractions. LP, β-conglycinin, glycinin, and soy protein isolate (N-SPI) were prepared under the condition to avoid heat denaturation. Solubility of LP was lower than that of other soy protein fractions under all the tested conditions varying in pH values and ionic strength. The solubility of LP was increased constantly by elevating temperature until 90 °C, whereas that of β-conglycinin and glycinin dropped at high temperature. Temperature-dependent change in solubility of N-SPI might reflect the balance among that of glycinin, β-conglycinin and LP. Based on the results of SDS-PAGE, determination of phospholipid content and Fourier Transform Infrared spectroscopy, we discussed the solubilization behavior of LP relating to its origin and composition.

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Section: General Discussion About the Solubilization Behavior Of Lp Rmentioning

confidence: 99%

Section: General Discussion About the Solubilization Behavior Of Lp Rmentioning

confidence: 99%

Solubility of soy lipophilic proteins: comparison with other soy protein fractions

Sirison

Matsumiya

Sakai

et al. 2017

Bioscience, Biotechnology, and Biochemistry

Self Cite

View full text Add to dashboard Cite

show abstract

“…In addition, once extracted, it is challenging to maintain the stability of the oleosins because of their high tendency to aggregate in an aqueous environment via hydrophobic interactions, which is attributed to their high hydrophobicity (Nikiforidis et al, 2013a). Recently, Ishii et al (2017) showed that, when oleosomes were homogenized with oil, the interfacial materials were redistributed in the newly formed emulsion droplets. Although this technique appears to be promising for making artificial oleosomes, there needs to be further work to understand the properties of the emulsion Cyclosporine A Enhanced bioavailability of the drug (rat model) Chen et al, 2005 Model hydrophobic molecules Targeted delivery of hydrophobic molecules Chiang et al, 2012 Anti-cancer drug Camptothecin High stability of the drug, oral administration of the drug encapsulated in oleosomes led to regression of tumor in a rat model Chiang et al, 2011 droplets obtained and the mechanisms to obtain a similar structure of the droplets to that of oleosomes.…”

Section: Oleosomes As Carriers Of Bioactive Compoundsmentioning

confidence: 99%

Section: Nature-assembled Structures In Plantsmentioning

confidence: 99%

Nature-Assembled Structures for Delivery of Bioactive Compounds and Their Potential in Functional Foods

2020

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Consumers are demanding more natural, healthy, and high-quality products. The addition of health-promoting substances, such as bioactive compounds, to foods can boost their therapeutic effect. However, the incorporation of bioactive substances into food products involves several technological challenges. They may have low solubility in water or poor stability in the food environment and/or during digestion, resulting in a loss of their therapeutic properties. Over recent years, the encapsulation of bioactive compounds into laboratory-engineered colloidal structures has been successful in overcoming some of these hurdles. However, several nature-assembled colloidal structures could be employed for this purpose and may offer many advantages over laboratory-engineered colloidal structures. For example, the casein micelles and milk fat globules from milk and the oil bodies from seeds were designed by nature to deliver biological material or for storage purposes. These biological functional properties make them good candidates for the encapsulation of bioactive compounds to aid in their addition into foods. This review discusses the structure and biological function of different nature-assembled carriers, preparation/isolation methods, some of the advantages and challenges in their use as bioactive compound delivery systems, and their behavior during digestion.

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“…However, depending on the sources and extraction methods, the composition and amount of the surface proteins, as well as the exogenous proteins of diverse OBs might vary, therefore, affecting the properties and application of the OBs [1,8,29,30,31,32,33]. For example, it was observed that small maize germ OBs exhibited high stability against coalescence as they flocculated with other neighboring oil droplets in the aqueous environment, while larger-sized OBs, e.g., from other origins, might not be able to resist the mechanical stresses arising from depletion flocculation, thus, leading to coalescence and hence emulsion destabilization [18].…”

Section: Introductionmentioning

confidence: 99%

Improving the Stability of Oil Body Emulsions from Diverse Plant Seeds Using Sodium Alginate

et al. 2019

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In this study, peanut, sesame, and rapeseed oil bodies (OBs) were extracted by the aqueous medium method. The surface protein composition, microstructure, average particle size d4, 3, ζ-potential of the extracted OBs in aqueous emulsion were characterized. The stability of the OB emulsions was investigated. It was found that different OB emulsions contained different types and contents of endogenous and exogenous proteins. Aggregation at low pHs (<6) and creaming at high pHs (7 and 8) both occurred for all of three OB emulsions. Sodium alginate (ALG) was used to solve the instability of OB emulsions under different conditions—low concentration of ALG improved the stability of OB emulsions below and near the isoelectric point of the OBs, through electrostatic interaction. While a high concentration of ALG improved the OB emulsion stability through the viscosity effect at pH 7. The OB emulsions stabilized by ALG were salt-tolerant and freeze–thaw resistant.

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Interfacial and emulsifying properties of crude and purified soybean oil bodies

Cited by 52 publications

References 44 publications

Solubility of soy lipophilic proteins: comparison with other soy protein fractions

Solubility of soy lipophilic proteins: comparison with other soy protein fractions

Nature-Assembled Structures for Delivery of Bioactive Compounds and Their Potential in Functional Foods

Improving the Stability of Oil Body Emulsions from Diverse Plant Seeds Using Sodium Alginate

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