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Effect of Heat Treatment on the Digestive Characteristics of Different Soybean Oil Body Emulsions
Soybean oil body (SOB) emulsions were prepared using OBs extracted at pH 11.0 and pH 7.0. The pH 11.0-SOB comprised oleosins, whereas pH 7.0-SOB comprised extrinsic proteins and oleosins. All SOB emulsions were heated at 60–100 °C for 15 min. Heating may lead to the release of extrinsic proteins fro...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418432/ https://www.ncbi.nlm.nih.gov/pubmed/37569211 http://dx.doi.org/10.3390/foods12152942 |
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author | Yang, Xufeng Zhou, Luyao Wu, Yingying Ding, Xiuzhen Wang, Wentao Zhang, Dajian Zhao, Luping |
author_facet | Yang, Xufeng Zhou, Luyao Wu, Yingying Ding, Xiuzhen Wang, Wentao Zhang, Dajian Zhao, Luping |
author_sort | Yang, Xufeng |
collection | PubMed |
description | Soybean oil body (SOB) emulsions were prepared using OBs extracted at pH 11.0 and pH 7.0. The pH 11.0-SOB comprised oleosins, whereas pH 7.0-SOB comprised extrinsic proteins and oleosins. All SOB emulsions were heated at 60–100 °C for 15 min. Heating may lead to the release of extrinsic proteins from the surface of pH 7.0-SOB due to heat-induced denaturation. The total proportion of α-helix and β-sheets gradually decreased from 77 (unheated) to 36.2% (100 °C). During stomach digestion, the extrinsic protein hydrolysis of heated pH 7.0-SOB emulsions was fast between 60 and 80 °C, and it then slowed between 90 and 100 °C; heating inhibited the oleosin hydrolysis of pH 7.0- and 11.0-SOBs. Heat treatment promoted aggregation and coalescence, and it resulted in increased particle sizes for all emulsions. Larger aggregates were found in heated pH 7.0-SOB emulsions, and larger oil droplets were found in heated pH 11.0-SOB emulsions. After intestinal digestion, the droplets of all SOB emulsions gradually dispersed, and particle sizes decreased. Different heating temperatures had lesser effects on particle sizes and microstructures. Lipolysis was affected by the extraction pH and heating. For pH 11.0-SOB emulsions, the FFA release tendency was greatly affected by the heating temperature, and heating to 80 °C resulted in the highest FFA release (74%). However, all pH 7.0-SOB emulsions had similar total FFA releases. In addition, the droplet charges of heated pH 7.0-SOB emulsions were lower than those of unheated pH 7.0-SOB emulsions in both the intestine and stomach phases; however, the charge changes in different pH 11.0-SOB emulsions showed the opposite tendency. This study will offer guidance regarding the application of SOB emulsions in food. |
format | Online Article Text |
id | pubmed-10418432 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-104184322023-08-12 Effect of Heat Treatment on the Digestive Characteristics of Different Soybean Oil Body Emulsions Yang, Xufeng Zhou, Luyao Wu, Yingying Ding, Xiuzhen Wang, Wentao Zhang, Dajian Zhao, Luping Foods Article Soybean oil body (SOB) emulsions were prepared using OBs extracted at pH 11.0 and pH 7.0. The pH 11.0-SOB comprised oleosins, whereas pH 7.0-SOB comprised extrinsic proteins and oleosins. All SOB emulsions were heated at 60–100 °C for 15 min. Heating may lead to the release of extrinsic proteins from the surface of pH 7.0-SOB due to heat-induced denaturation. The total proportion of α-helix and β-sheets gradually decreased from 77 (unheated) to 36.2% (100 °C). During stomach digestion, the extrinsic protein hydrolysis of heated pH 7.0-SOB emulsions was fast between 60 and 80 °C, and it then slowed between 90 and 100 °C; heating inhibited the oleosin hydrolysis of pH 7.0- and 11.0-SOBs. Heat treatment promoted aggregation and coalescence, and it resulted in increased particle sizes for all emulsions. Larger aggregates were found in heated pH 7.0-SOB emulsions, and larger oil droplets were found in heated pH 11.0-SOB emulsions. After intestinal digestion, the droplets of all SOB emulsions gradually dispersed, and particle sizes decreased. Different heating temperatures had lesser effects on particle sizes and microstructures. Lipolysis was affected by the extraction pH and heating. For pH 11.0-SOB emulsions, the FFA release tendency was greatly affected by the heating temperature, and heating to 80 °C resulted in the highest FFA release (74%). However, all pH 7.0-SOB emulsions had similar total FFA releases. In addition, the droplet charges of heated pH 7.0-SOB emulsions were lower than those of unheated pH 7.0-SOB emulsions in both the intestine and stomach phases; however, the charge changes in different pH 11.0-SOB emulsions showed the opposite tendency. This study will offer guidance regarding the application of SOB emulsions in food. MDPI 2023-08-03 /pmc/articles/PMC10418432/ /pubmed/37569211 http://dx.doi.org/10.3390/foods12152942 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Yang, Xufeng Zhou, Luyao Wu, Yingying Ding, Xiuzhen Wang, Wentao Zhang, Dajian Zhao, Luping Effect of Heat Treatment on the Digestive Characteristics of Different Soybean Oil Body Emulsions |
title | Effect of Heat Treatment on the Digestive Characteristics of Different Soybean Oil Body Emulsions |
title_full | Effect of Heat Treatment on the Digestive Characteristics of Different Soybean Oil Body Emulsions |
title_fullStr | Effect of Heat Treatment on the Digestive Characteristics of Different Soybean Oil Body Emulsions |
title_full_unstemmed | Effect of Heat Treatment on the Digestive Characteristics of Different Soybean Oil Body Emulsions |
title_short | Effect of Heat Treatment on the Digestive Characteristics of Different Soybean Oil Body Emulsions |
title_sort | effect of heat treatment on the digestive characteristics of different soybean oil body emulsions |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418432/ https://www.ncbi.nlm.nih.gov/pubmed/37569211 http://dx.doi.org/10.3390/foods12152942 |
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