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 theref...
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| Veröffentlicht in: | International journal of food science & technology 2020-01, Vol.55 (1), p.229-238 |
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| container_title | International journal of food science & technology |
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| creator | Ding, Jian Xu, Zejian Qi, Baokun Liu, Zongzhong Yu, Liangli Yan, Zhang Jiang, Lianzhou Sui, Xiaonan |
| description | 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. |
| doi_str_mv | 10.1111/ijfs.14266 |
| format | Article |
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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.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.14266</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Circular dichroism ; Dichroism ; Fluorescence ; Fluorescence spectroscopy ; Food ; Food production ; Food products ; High temperature ; Lipids ; Mayonnaise ; Oleosome emulsions ; Organelles ; Proteins ; Salad dressings ; Seeds ; Soaps ; soya bean oleosome ; soya bean oleosome‐associated proteins ; Soybeans ; stability ; Stability analysis ; structural changes ; Thermal stability ; thermal treatment ; Zeta potential</subject><ispartof>International journal of food science & technology, 2020-01, Vol.55 (1), p.229-238</ispartof><rights>2019 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2020 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3746-a5b32652387c77274fdefc345a745bbc56f2dc8ab7c86bd90271babb924d13303</citedby><cites>FETCH-LOGICAL-c3746-a5b32652387c77274fdefc345a745bbc56f2dc8ab7c86bd90271babb924d13303</cites><orcidid>0000-0002-7398-8617 ; 0000-0002-4752-5432</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.14266$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.14266$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,781,785,1418,27926,27927,45576,45577</link.rule.ids></links><search><creatorcontrib>Ding, Jian</creatorcontrib><creatorcontrib>Xu, Zejian</creatorcontrib><creatorcontrib>Qi, Baokun</creatorcontrib><creatorcontrib>Liu, Zongzhong</creatorcontrib><creatorcontrib>Yu, Liangli</creatorcontrib><creatorcontrib>Yan, Zhang</creatorcontrib><creatorcontrib>Jiang, Lianzhou</creatorcontrib><creatorcontrib>Sui, Xiaonan</creatorcontrib><title>Thermally treated soya bean oleosomes: the changes in their stability and associated proteins</title><title>International journal of food science & technology</title><description>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.</description><subject>Circular dichroism</subject><subject>Dichroism</subject><subject>Fluorescence</subject><subject>Fluorescence spectroscopy</subject><subject>Food</subject><subject>Food production</subject><subject>Food products</subject><subject>High temperature</subject><subject>Lipids</subject><subject>Mayonnaise</subject><subject>Oleosome emulsions</subject><subject>Organelles</subject><subject>Proteins</subject><subject>Salad dressings</subject><subject>Seeds</subject><subject>Soaps</subject><subject>soya bean oleosome</subject><subject>soya bean oleosome‐associated proteins</subject><subject>Soybeans</subject><subject>stability</subject><subject>Stability analysis</subject><subject>structural changes</subject><subject>Thermal stability</subject><subject>thermal treatment</subject><subject>Zeta potential</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNp9kE9LAzEQxYMoWKsXP0HAm7A1fzbJ1psUq5WCB-tRQpLN2pTtpma2lP32bruencswzG_eGx5Ct5RMaF8PYVPBhOZMyjM0olyKjElGz9GITAXJRM74JboC2BBCGFf5CH2t1j5tTV13uE3etL7EEDuDrTcNjrWPELceHnG79titTfPtAYfmOIaEoTU21KHtsGlKbACiCyeJXYqtDw1co4vK1OBv_voYfc6fV7PXbPn-spg9LTPXPyEzIyxnUjBeKKcUU3lV-srxXBiVC2udkBUrXWGscoW05ZQwRa2xdsryknJO-BjdDbq98c_eQ6s3cZ-a3lKzfq8oUYXoqfuBcikCJF_pXQpbkzpNiT7Gp4_x6VN8PUwH-BBq3_1D6sXb_GO4-QVfdXM5</recordid><startdate>202001</startdate><enddate>202001</enddate><creator>Ding, Jian</creator><creator>Xu, Zejian</creator><creator>Qi, Baokun</creator><creator>Liu, Zongzhong</creator><creator>Yu, Liangli</creator><creator>Yan, Zhang</creator><creator>Jiang, Lianzhou</creator><creator>Sui, Xiaonan</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-7398-8617</orcidid><orcidid>https://orcid.org/0000-0002-4752-5432</orcidid></search><sort><creationdate>202001</creationdate><title>Thermally treated soya bean oleosomes: the changes in their stability and associated proteins</title><author>Ding, Jian ; Xu, Zejian ; Qi, Baokun ; Liu, Zongzhong ; Yu, Liangli ; Yan, Zhang ; Jiang, Lianzhou ; Sui, Xiaonan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3746-a5b32652387c77274fdefc345a745bbc56f2dc8ab7c86bd90271babb924d13303</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Circular dichroism</topic><topic>Dichroism</topic><topic>Fluorescence</topic><topic>Fluorescence spectroscopy</topic><topic>Food</topic><topic>Food production</topic><topic>Food products</topic><topic>High temperature</topic><topic>Lipids</topic><topic>Mayonnaise</topic><topic>Oleosome emulsions</topic><topic>Organelles</topic><topic>Proteins</topic><topic>Salad dressings</topic><topic>Seeds</topic><topic>Soaps</topic><topic>soya bean oleosome</topic><topic>soya bean oleosome‐associated proteins</topic><topic>Soybeans</topic><topic>stability</topic><topic>Stability analysis</topic><topic>structural changes</topic><topic>Thermal stability</topic><topic>thermal treatment</topic><topic>Zeta potential</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ding, Jian</creatorcontrib><creatorcontrib>Xu, Zejian</creatorcontrib><creatorcontrib>Qi, Baokun</creatorcontrib><creatorcontrib>Liu, Zongzhong</creatorcontrib><creatorcontrib>Yu, Liangli</creatorcontrib><creatorcontrib>Yan, Zhang</creatorcontrib><creatorcontrib>Jiang, Lianzhou</creatorcontrib><creatorcontrib>Sui, Xiaonan</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ding, Jian</au><au>Xu, Zejian</au><au>Qi, Baokun</au><au>Liu, Zongzhong</au><au>Yu, Liangli</au><au>Yan, Zhang</au><au>Jiang, Lianzhou</au><au>Sui, Xiaonan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Thermally treated soya bean oleosomes: the changes in their stability and associated proteins</atitle><jtitle>International journal of food science & technology</jtitle><date>2020-01</date><risdate>2020</risdate><volume>55</volume><issue>1</issue><spage>229</spage><epage>238</epage><pages>229-238</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>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.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.14266</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0002-7398-8617</orcidid><orcidid>https://orcid.org/0000-0002-4752-5432</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Circular dichroism Dichroism Fluorescence Fluorescence spectroscopy Food Food production Food products High temperature Lipids Mayonnaise Oleosome emulsions Organelles Proteins Salad dressings Seeds Soaps soya bean oleosome soya bean oleosome‐associated proteins Soybeans stability Stability analysis structural changes Thermal stability thermal treatment Zeta potential |
| title | Thermally treated soya bean oleosomes: the changes in their stability and associated proteins |
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