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Extraction Techniques and Modification Methods for Regulating the Structural and Functional Properties of
Yufan Sun1,2, Mingming Zhong1, Muhammad Safiullah Virk1
1School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
Foods (Basel, Switzerland)
|November 27, 2025
Summary
Oleosome-associated proteins (OPs) show promise in food applications, but extraction and solubility challenges limit their use. Hybrid extraction and modification techniques enhance OPs
Area of Science:
- Food Science and Technology
- Protein Chemistry
- Biomaterials Engineering
Background:
- Oleosome-associated proteins (OPs) are gaining traction for their nutritional and functional benefits.
- Challenges include low extraction yields, hydrophobicity, and poor solubility, limiting food applications.
Purpose of the Study:
- To review OPs' structure, extraction methods, and modification impacts.
- To highlight hybrid extraction and modification techniques for improved functionality and yield.
- To guide high-value utilization of OPs in food industries.
Main Methods:
- Overview of current extraction strategies for OPs.
- Analysis of physical (ultrasound, heating, milling) and chemical modification impacts.
- Summary of processing conditions on protein conformation and interactions.
Main Results:
- Hybrid extraction methods enhance OPs yield while preserving functionality.
- Physical and chemical modifications effectively regulate OPs' solubility, emulsifying capacity, and aggregation.
- Processing conditions influence protein conformation and intermolecular interactions.
Conclusions:
- Hybrid extraction and modification techniques offer solutions to OPs' limitations.
- Precise control over structural modification is key for functional optimization.
- Future research should focus on industrial scaling and novel delivery systems.
Keywords:
functional propertiesoleosome-associated proteinsprotein extractionprotein modificationstructureMore Related Videos
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