Cargando…

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...

Descripción completa

Detalles Bibliográficos
Autores principales: Yang, Xufeng, Zhou, Luyao, Wu, Yingying, Ding, Xiuzhen, Wang, Wentao, Zhang, Dajian, Zhao, Luping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
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
_version_ 1785088263057309696
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
work_keys_str_mv AT yangxufeng effectofheattreatmentonthedigestivecharacteristicsofdifferentsoybeanoilbodyemulsions
AT zhouluyao effectofheattreatmentonthedigestivecharacteristicsofdifferentsoybeanoilbodyemulsions
AT wuyingying effectofheattreatmentonthedigestivecharacteristicsofdifferentsoybeanoilbodyemulsions
AT dingxiuzhen effectofheattreatmentonthedigestivecharacteristicsofdifferentsoybeanoilbodyemulsions
AT wangwentao effectofheattreatmentonthedigestivecharacteristicsofdifferentsoybeanoilbodyemulsions
AT zhangdajian effectofheattreatmentonthedigestivecharacteristicsofdifferentsoybeanoilbodyemulsions
AT zhaoluping effectofheattreatmentonthedigestivecharacteristicsofdifferentsoybeanoilbodyemulsions