Abstract
There is an increasing interest to apply oleosomes (plant oil storage organelles) as natural oil droplets in food systems. Lipids are usually known to be detrimental for protein-stabilised foams due to the weakening of interactions between adsorbed proteins, or by forming oil bridges between two protein surfaces. Both mechanisms can lead to film rupture, and thereby destabilise protein-stabilised foams. Little is known about the influence of oleosomes on protein-stabilised interfaces and foams. Therefore, these properties were studied for rapeseed protein–oleosome mixtures at various protein concentrations and ratios. At 0.1 and 0.2% (w/w) protein content, oleosomes were found to co-adsorb with proteins at the interface, followed by rupture of oleosomes and release of triacylglycerols and phospholipids. This led to weaker in-plane interactions between adsorbed proteins. As a result, the foamability and foam stability of protein-oleosome systems were substantially lower compared to systems made with pure proteins. At 0.5 and 1.0% (w/w) protein content, the rapeseed proteins were found to dominate the interfacial properties. The proteins formed a dense solid-like layer at such high concentrations, which prevented the oleosomes from co-adsorbing at the interface. Also, in foam systems at high protein concentrations, the proteins seemed to outcompete the oleosomes for the interface, leading to higher foam stability. Here, we have demonstrated that the detrimental influence of oleosomes on protein-stabilised interfaces and foams can be controlled by varying the amount of oleosomes and rapeseed proteins in the mixture, which is a promising outcome to further utilise oleosomes in aerated food systems.
Highlights
Oilseeds are widely cultivated for oil production and are essential in a healthy human diet (Damude & Kinney, 2008; Lin et al, 2013)
Adsorption behaviour of oleosomes on rapeseed protein interfaces we focus on the interfacial behaviour for rapeseed protein concentrate (RPC)-oleosome extract (OS)
At low protein concentrations (0.1 and 0.2% w/w), RPC and OS co-adsorb at the interface, resulting in a weaker interfacial layer than that formed with pure RPC
Summary
Oilseeds are widely cultivated for oil production and are essential in a healthy human diet (Damude & Kinney, 2008; Lin et al, 2013). Ex amples of such plant crops are soybeans, sunflower seeds and rapeseeds. Their oil is generally extracted by pressing, followed by an organic solvent-based extraction step (Danlami, Arsad, Zaini, & ; Tasan, Gecgel, & Demirci, 2011). Such processing disrupts the naturally occurring oil reservoirs in plants, known as oleosomes, oil bodies, or lipid droplets (Abdullah, Weiss, & Zhang, 2020; Karefyllakis, Van Der Goot, & Niki foridis, 2019; Nikiforidis, 2019). Oleosomes can be extracted without physical disruption by aqueous mild purification methods (Romero-guzman, Louis, Kyr iakopoulou, Boom, & Nikiforidis, 2020), and possess exceptional high chemical and physical stability against lipid oxidation and droplet coalescence (Ding, Wen, et al, 2020; Ding, Xu, et al, 2020; Kapchie, Yao, Hauck, Wang, & Murphy, 2013; Karkani, Nenadis, Nikiforidis, & Kiosseoglou, 2013)
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