Thermally treated soya bean oleosomes: the changes in their stability and associated proteins

Summary Oleosomes are subcellular organelles present naturally in plant seeds for storing lipids. Oleosomes can be used in the preparation of various food products, such as creams, salad dressings, mayonnaise and emulsion. However, food products are always subjected to thermal processing, and therefore, the evaluation of the thermal stability of oleosomes is of great important. The present work aimed to understand the effect of soya bean oleosome‐associated proteins (SOAPs) on the thermal stability of soya bean oleosome emulsion (SOE). SOE was thermally treated for 15 min at different temperatures of 65, 75, 85 and 95 °C. The confocal laser scanning microscope (CLSM) and Cryo‐SEM of SOE, and as well as fluorescence spectroscopy, circular dichroism of SOAPs were investigated. The stability of SOE was significantly affected by thermal treatments, by modulating the conformational structures of SOAPs, while the composition changed slightly. The results of particle size, zeta potential and CLSM showed that thermal treatments caused aggregations of oleosomes especially at high temperatures (75–95 °C). Thermally treated oleosomes were observed to have a rough surface. Results of this work are useful for understanding the underlying mechanisms of SOAPs in maintaining the thermal stability of SOE. Thermally treated soya bean oleosomes.