Abstract
Peanut oil body (POB), which is rich in unsaturated fatty acids and bioactive substances, is widely used in cosmetics, food, and medicine. Compared with synthetic emulsifiers, peanut oil bodies have health advantages as natural emulsions. The physicochemical properties of oil bodies affect their food processing applications. To improve peanut oil body yield, cell-wall-breaking enzymes were screened for aqueous enzymatic extraction. The optimum conditions were as follows: enzymatic hydrolysis time, 2 h; material-to-liquid ratio, 1 : 5 ( m / v ); enzyme concentration, 2% ( v / m ); and temperature, 50°C. Oil body stability was closely related to pH. With increasing pH, the average particle size and zeta-potential of the oil bodies increased, indicating aggregation, as confirmed by microstructure analysis. At pH 11, exogenous proteins at the oil body interface were eluted, leaving endogenous proteins, which led to a decreased interfacial protein content and oil body aggregation. Therefore, oil body stability decreased under alkaline pH conditions, but no demulsification occurred.
Highlights
Oil body, or lipid body, oleosome, has received considerable attention owing to its potential applications in cosmeceuticals, nutraceuticals, and pharmaceuticals [1, 2]
Compared with other soaking solvents, oil bodies extracted by water have higher stability and can interact better with the interface composition of oil bodies [13]. e reaction is usually conducted under alkaline conditions, high salt ion concentration and high temperature, which decreases the oil body stability and utilization rate [14, 15]
Peanut cells are mainly composed of cellulose, hemicellulose, and pectin, with cellulose serving as the skeleton of the membrane structure. erefore, cellulase, hemicellulose, and pectinase can be used to destroy peanut cells and release internal oil bodies [17]
Summary
Oil body, or lipid body, oleosome, has received considerable attention owing to its potential applications in cosmeceuticals, nutraceuticals, and pharmaceuticals [1, 2]. E reaction is usually conducted under alkaline conditions, high salt ion concentration and high temperature, which decreases the oil body stability and utilization rate [14, 15]. This method has been well researched, the extraction efficiency remains limited. Soybean cell wall is mainly composed of protein, which is released by protease degradation of the Journal of Chemistry protein oil body [18]. Erefore, cellulase, hemicellulose, and pectinase can be used to destroy peanut cells and release internal oil bodies [17]. Proteases are commonly used to destroy protein in the cell wall but inevitably break down peanut proteins into small molecule peptides, resulting in nutritional and functional loss
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