Advertisement

Effect of pH on physicochemical properties of oil bodies from different oil crops

  • Wan Wang
  • Chunli Cui
  • Qiuling Wang
  • Changbao Sun
  • Lianzhou Jiang
  • Juncai HouEmail author
Original Article
  • 28 Downloads

Abstract

The objective of this study was to determine the effects of pH on the physicochemical properties of soybean oil bodies (SBOBs), peanut oil bodies (PNOBs) and sunflower oil bodies (SFOBs). The mean particle diameter[4,3] (D[4,3]) of oil bodies (OBs) changed to a stationary trend with increased pH. The surface hydrophobicity (H0) of SBOBs, PNOBs and SFOBs significantly decreased with increasing pH 2–12. The emulsifying activity index of SBOBs, PNOBs and SFOBs decreased with increased pH from 2 to 10. The viscosity modulus (G″) value of SBOBs at pH 4 was significantly higher than at pH 7 and pH 9. The initial elastic modulus (G′) and G″ values of PNOBs at pH 9 were significantly higher than at pH 4 and pH 7. The G″ values of SFOBs at pH 4 and pH 9 were significantly lower than at pH 7. The steroleosin protein bands of SBOBs significantly decreased at pH 12. The protein bands of PNOBs were reduced at pH 2–4 and pH 10–12, and protein bands decreased most obviously at pH 2. The enthalpy of denaturation (ΔH) values of the oil body (OB) protein at pH 9 were significantly higher than at pH 4 and pH 7. The results showed that the ζ-potential, D[4,3], emulsifying property and H0 of SBOBs, PNOBs and SFOBs were similar to the change of pH value. The three types of OBs have better stability away from the isoelectric point.

Keywords

Oil body pH Emulsifying property Rheological Property 

Notes

Acknowledgements

This research was supported by the National Natural Science Foundation of China (Nos. 31871727, 31371784, 31430067) and the Academic Backbone Project of Northeast Agricultural University (15XG23).

Supplementary material

13197_2018_3453_MOESM1_ESM.pdf (212 kb)
Supplementary material 1 (PDF 212 kb)

References

  1. Boulard C et al (2015) The structural organization of seed oil bodies could explain the contrasted oil extractability observed in two rapeseed genotypes. Planta 242:53–68.  https://doi.org/10.1007/s00425-015-2286-4 CrossRefPubMedGoogle Scholar
  2. Feldsine P, Abeyta C, Andrews WH (2002) AOAC International methods committee guidelines for validation of qualitative and quantitative food microbiological official methods of analysis. J AOAC Int 85:1187–1200PubMedGoogle Scholar
  3. Fisk ID, Gray DA (2011) Soybean (glycine max) Oil bodies and their associated phytochemicals. J Food Sci 76:C1349–C1354.  https://doi.org/10.1111/j.1750-3841.2011.02428.x CrossRefPubMedGoogle Scholar
  4. Fisk ID, White DA, Lad M, Gray DA (2010) Oxidative stability of sunflower oil bodies. Eur J Lipid Sci Tech 110:962–968.  https://doi.org/10.1002/ejlt.200800051 CrossRefGoogle Scholar
  5. Gallier S, Gordon KC, Singh H (2012) Chemical and structural characterisation of almond oil bodies and bovine milk fat globules. Food Chem 132:1996–2006.  https://doi.org/10.1016/j.foodchem.2011.12.038 CrossRefGoogle Scholar
  6. Gowder SM, Chatterjee J, Chaudhuri T, Paul K (2014) Prediction and analysis of surface hydrophobic residues in tertiary structure of proteins. Sci World J 2014:971258.  https://doi.org/10.1155/2014/971258 CrossRefGoogle Scholar
  7. Hu ZY, Wang XF, Zhan GM, Liu GH, Hua W, Wang HZ (2009) Unusually large oilbodies are highly correlated with lower oil content in Brassica napus. Plant Cell Rep 28:541–549.  https://doi.org/10.1007/s00299-008-0654-2 CrossRefPubMedGoogle Scholar
  8. Huang AH (1996) Oleosins and oil bodies in seeds and other organs. Plant Physiol 110:1055–1061.  https://doi.org/10.1104/pp.110.4.1055 CrossRefPubMedPubMedCentralGoogle Scholar
  9. Iwanaga D, Gray DA, Fisk ID, Decker EA, Weiss J, Mcclements DJ (2007) Extraction and characterization of oil bodies from soy beans: a natural source of pre-emulsified soybean oil. J Agric Food Chem 55:8711–8716.  https://doi.org/10.1021/jf071008w CrossRefPubMedGoogle Scholar
  10. Iwanaga D, Gray D, Decker EA, Weiss J, Mcclements DJ (2008) Stabilization of soybean oil bodies using protective pectin coatings formed by electrostatic deposition. J Agric Food Chem 56:2240–2245.  https://doi.org/10.1021/jf073060y CrossRefPubMedGoogle Scholar
  11. Jms R (2004) Relations between rheological properties and network structure of soy protein gels. Food Hydrocoll 18:39–47.  https://doi.org/10.1016/S0268-005X(03)00040-7 CrossRefGoogle Scholar
  12. Kato A, Nakai S (1980) Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins. Biochim Biophys Acta 624:13–20.  https://doi.org/10.1016/0005-2795(80)90220-2 CrossRefPubMedGoogle Scholar
  13. Langton M, Hermansson AM (1992) Fine-stranded and particulate gels of β-lactoglobulin and whey protein at varying pH. Food Hydrocoll 5:523–539.  https://doi.org/10.1016/S0268-005X(09)80122-7 CrossRefGoogle Scholar
  14. Mohamed A, Peterson SC, Hojillaevangelista MP, Sessa DJ, Rayasduarte P, Biresaw G (2005) Effect of heat treatment and pH on the thermal, surface, and rheological properties of Lupinus albus protein. J Am Oil Chem Soc 82:135–140.  https://doi.org/10.1007/s11746-005-1055-8 CrossRefGoogle Scholar
  15. Nantiyakul N, Furse S, Fisk ID, Tucker G, Gray DA (2013) Isolation and characterization of oil bodies from Oryza sativa bran and studies of their physical properties. J Cereal Sci 57:141–145.  https://doi.org/10.1016/j.jcs.2012.11.002 CrossRefGoogle Scholar
  16. Nikiforidis CV, Kiosseoglou V (2009) Aqueous extraction of oil bodies from maize germ (Zea mays) and characterization of the resulting natural oil-in-water emulsion. J Agric Food Chem 57:5591–5596.  https://doi.org/10.1021/jf900771v CrossRefPubMedGoogle Scholar
  17. Nikiforidis CV, Matsakidou A, Kiosseoglou V (2014) Composition, properties and potential food applications of natural emulsions and cream materials based on oil bodies. RSC Adv 4:25067–25078.  https://doi.org/10.1039/C4RA00903G CrossRefGoogle Scholar
  18. Nikiforidis CV, Donsouzi S, Kiosseoglou V (2016) The interplay between diverse oil body extracts and exogenous biopolymers or surfactants. Food Res Int 83:14–24.  https://doi.org/10.1016/j.foodres.2016.02.007 CrossRefGoogle Scholar
  19. Pal US, Patra RK, Sahoo NR, Bakhara CK, Panda MK (2015) Effect of refining on quality and composition of sunflower oil. J Food Sci Technol 52:4613–4618.  https://doi.org/10.1007/s13197-014-1461-0 CrossRefPubMedGoogle Scholar
  20. Papalamprou E, Doxastakis G, Kiosseoglou V (2010) Model salad dressing emulsion stability as affected by the type of the lupin seed protein isolate. J Sci Food Agric 86:1932–1937.  https://doi.org/10.1002/jsfa.2566 CrossRefGoogle Scholar
  21. Payne G, Lad M, Foster T, Khosla A, Gray D (2014) Composition and properties of the surface of oil bodies recovered from Echium plantagineum. Colloid Surface B 116:88–92.  https://doi.org/10.1016/j.colsurfb.2013.11.043 CrossRefGoogle Scholar
  22. Pearce KN, Kinsella JE (1978) Emulsifying properties of proteins: evaluation of a turbidimetric technique. J Agric Food Chem 26:716–723.  https://doi.org/10.1021/jf60217a041 CrossRefGoogle Scholar
  23. Petruccelli S, Anon MC (1996) Thermal aggregation of soy protein isolates. J Agric Food Chem 43:3035–3041.  https://doi.org/10.1021/jf00060a009 CrossRefGoogle Scholar
  24. Shimada TL, Hara-Nishimura I (2010) Oil-body-membrane proteins and their physiological functions in plants. Biol Pharm Bull 33:360–363.  https://doi.org/10.1248/bpb.33.360 CrossRefPubMedGoogle Scholar
  25. Sukhotu R, Guo SW, Xing JY, Hu Q, Wang RC, Shi XD, Nishinari K, Fang YP, Guo ST (2016) Changes in physiochemical properties and stability of peanut oil body emulsions by applying gum arabic. LWT Food Sci Technol 68:432–438.  https://doi.org/10.1016/j.lwt.2015.12.055 CrossRefGoogle Scholar
  26. Tai SS, Chen MC, Peng CC, Tzen JT (2002) Gene family of oleosin isoforms and their structural stabilization in sesame seed oil bodies. Biosci Biotech Bioch 66:2146–2153.  https://doi.org/10.1271/bbb.66.2146 CrossRefGoogle Scholar
  27. Tang CH, Choi SM, Ma CY (2007) Study of thermal properties and heat-induced denaturation and aggregation of soy proteins by modulated differential scanning calorimetry. Int J Biol Macromol 40:96–104.  https://doi.org/10.1271/bbb.66.2146 CrossRefPubMedGoogle Scholar
  28. Tzen JT, Lie GC, Huang AH (1992) Characterization of the charged components and their topology on the surface of plant seed oil bodies. J Biol Chem 267:15626–15634PubMedGoogle Scholar
  29. Tzen J, Cao Y, Laurent P, Ratnayake C, Huang A (1993) Lipids, proteins, and structure of seed oil bodies from diverse species. Plant Physiol 101:267–276.  https://doi.org/10.1104/pp.101.1.267 CrossRefPubMedPubMedCentralGoogle Scholar
  30. Tzen JTC, Peng CC, Cheng DJ, Chen ECF, Chiu JMH (1997) A new method for seed oil body purification and examination of oil body integrity following germination. J Biochem 121:762–768.  https://doi.org/10.1093/oxfordjournals.jbchem.a021651 CrossRefPubMedGoogle Scholar
  31. Wang QL, Cui CL, Jiang LZ, Liu Y, Liang XT, Hou JC (2017) Oil bodies extracted from high-fat and low-fat soybeans: stability and composition during storage. J Food Sci 82:1319–1325.  https://doi.org/10.1111/1750-3841.13715 CrossRefPubMedGoogle Scholar
  32. White DA, Fisk ID, Gray DA (2006) Characterisation of oat (Avena sativa L.) oil bodies and intrinsically associated E-vitamers. J Cereal Sci 43:244–249.  https://doi.org/10.1016/j.jcs.2005.10.002 CrossRefGoogle Scholar
  33. White DA, Fisk ID, Mitchell JR, Wolf B, Hill SE, Gray DA (2008) Sunflower-seed oil body emulsions: rheology and stability assessment of a natural emulsion. Food Hydrocoll 22:1224–1232.  https://doi.org/10.1016/j.foodhyd.2007.07.004 CrossRefGoogle Scholar
  34. Zajic JE, Panchal CJ, Westlake D (1976) Bio-emulsifiers. CRC Crit Rev Microbiol 5:39–66.  https://doi.org/10.3109/10408417609102309 CrossRefGoogle Scholar
  35. Zhao M, Sun L, Fu X, Gong X (2010) Influence of ionic strength, pH, and SDS concentration on subunit analysis of phycoerythrins by SDS-PAGE. Appl Biochem Biotech 162:1065–1079.  https://doi.org/10.1007/s12010-010-8930-3 CrossRefGoogle Scholar
  36. Zhao L, Chen Y, Yan Z, Kong X, Hua Y (2016) Physicochemical and rheological properties and oxidative stability of oil bodies recovered from soybean aqueous extract at different pHs. Food Hydrocoll 61:685–694.  https://doi.org/10.1016/j.foodhyd.2016.06.032 CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Wan Wang
    • 1
  • Chunli Cui
    • 1
  • Qiuling Wang
    • 1
  • Changbao Sun
    • 1
  • Lianzhou Jiang
    • 1
  • Juncai Hou
    • 1
    Email author
  1. 1.College of Food ScienceNortheast Agricultural UniversityHarbinChina

Personalised recommendations