کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7592911 | 1492114 | 2015 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The characterization of soybean oil body integral oleosin isoforms and the effects of alkaline pH on them
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Oil body, an organelle in seed cell (naturally pre-emulsified oil), has great potentials to be used in food, cosmetics, pharmaceutical and other applications requiring stable oil-in-water emulsions. Researchers have tried to extract oil body by alkaline buffers, which are beneficial for removing contaminated proteins. But it is not clear whether alkaline buffers could remove oil body integral proteins (mainly oleosins), which could keep oil body integrity and stability. In this study, seven oleosin isoforms were identified for soybean oil body (three isoforms, 24Â kDa; three isoforms, 18Â kDa; one isoform, 16Â kDa). Oleosins were not glycoproteins and 24Â kDa oleosin isoforms possessed less thiol groups than 18Â kDa ones. It was found that alkaline pH not only removed contaminated proteins but also oleosins, and more and more oleosins were removed with increasing alkaline pH.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 177, 15 June 2015, Pages 288-294
Journal: Food Chemistry - Volume 177, 15 June 2015, Pages 288-294
نویسندگان
Yanyun Cao, Luping Zhao, Yusang Ying, Xiangzhen Kong, Yufei Hua, Yeming Chen,