| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 11005668 | Food Chemistry | 2018 | 6 Pages |
Abstract
The understanding of the structure morphology of oil-rich emulsion from enzyme-assisted extraction processing (EAEP) was a critical step to break the oil-rich emulsion structure in order to recover oil. Albeit EAEP method has been applied as an alternative way to conventional solvent extraction method, the structure morphology of oil-rich emulsion was still unclear. The current study aimed to investigate the structure morphology of oil-rich emulsion from EAEP using 3D confocal Raman imaging technique. With increasing the enzymatic hydrolysis duration from 1 to 3â¯h, the stability of oil-rich emulsion was decreased as visualized in the 3D confocal Raman images that the protein and oil were mixed together. The subsequent Raman spectrum analysis further revealed that the decreased stability of oil-rich emulsion was due to the protein aggregations via SS bonds or protein-lipid interactions. The conformational transfer in protein indicated the formation of a compact structure.
Related Topics
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Authors
Longkun Wu, Limin Wang, Baokun Qi, Xiaonan Zhang, Fusheng Chen, Yang Li, Xiaonan Sui, Lianzhou Jiang,