Details

Autor(en) / Beteiligte

• Wang, Qiu Ling
• Cui, Chun
• Jiang, Lian Zhou
• Liu, Yue
• Liang, Xin Ting
• Hou, Jun Cai

Titel

Oil Bodies Extracted from High‐Fat and Low‐Fat Soybeans: Stability and Composition During Storage

Ist Teil von

• Journal of food science, 2017-06, Vol.82 (6), p.1319-1325

Ort / Verlag

United States: Wiley Subscription Services, Inc

Erscheinungsjahr

2017

Quelle

Wiley Online Library Journals Frontfile Complete

Beschreibungen/Notizen

• Soybeans contain oil bodies (OBs) that encapsulate triacylglycerols (TAGs) with a phospholipid monolayer carrying scattered proteins. In nature, soybean OBs can form natural emulsions in aqueous media and may serve as natural, minimally processed, stable, and pre‐emulsified oil for addition into appropriate food systems. In this study, OBs were obtained by aqueous extraction from the mature seeds of 2 soybean crop cultivars, high‐fat soybean and low‐fat soybeans. The compositions of the extracted OBs were analyzed during storage at room temperature up to 14 d (pH = 7). The oxidative stability of these OBs, stored at 60 °C, was evaluated by measuring the presence of primary (lipid hydroperoxides) and secondary lipid oxidation products (malondialdehyde) by determining the standard peroxide value (PV) and thiobarbituric acid‐reactive substances (TBARS) value. During storage, the contents of unsaturated fatty acids, phospholipids, and tocopherols declined in both OBs, while their mean particle diameters (d32) and ζ‐potentials increased. The changes in PV and TBARS values exhibited a similar trend for both OBs, but the OBs from low‐fat soybeans had significantly lower PV and higher TBARS values than the OBs from high‐fat soybean cultivars (P < 0.05). Overall, the OBs from both soybean cultivars had good stability during storage. Practical Application We analyzed the influence of storage on the constituents, physicochemical properties, and oxidative stability of the respective natural oil body emulsions obtained from different soybean cultivars. This is important information and serves as a basis for utilizing such oils as ingredients in foods, as well as in cosmetics and pharmaceuticals.