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Updated: Jul 4, 2026

Atomic Force Microscopy Imaging and Force Spectroscopy of Supported Lipid Bilayers
Published on: July 22, 2015
pH-driven interfacial structural reconstruction of peanut oil bodies: Molecular interactions and enhanced
Chang Wu1, Ruijingyue Dai1, Yongshan Wan2
1College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
Abstract:
Peanut oil bodies (POBs) are natural food emulsion systems with great application potential, but their poor processing and storage stability limit industrial applications. The study investigated the effects of extraction conditions on the interfacial structure, physical stability and oxidative stability of POBs. Alkaline extraction gradually removed exogenous proteins from the POBs surface and induced interfacial component rearrangement. POB extracted at pH 11 possessed a compact protein-phospholipid interfacial layer, with optimized protein secondary structure and enhanced intermolecular interactions, thus exhibiting the best physical stability. After an accelerated oxidation treatment, POB extracted at pH 11 exhibited the lowest degree of lipid-protein co-oxidation. This effect was mainly attributed to the ability of the compact interfacial layer to resist attack by pro-oxidants. These findings demonstrate that pH-driven interfacial modification is an efficient strategy to improve the stability of POBs, which provides theoretical support for the development and application of natural POBs-based emulsion systems.
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