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
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
The characterization of soybean oil body integral oleosin isoforms and the effects of alkaline pH on them
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, 24 kDa; three isoforms, 18 kDa; one isoform, 16 kDa). Oleosins were not glycoproteins and 24 kDa oleosin isoforms possessed less thiol groups than 18 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
نویسندگان
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