日油脂体的氧化稳定性取决于共同提取的和储存蛋白质
Lorenz Plankensteiner1, Constantinos V Nikiforidis2, Jean-Paul Vincken3
1Laboratory of Food Chemistry, Wageningen University, the Netherlands; Laboratory of Biobased Chemistry and Technology, Wageningen University, the Netherlands.
Food chemistry
|February 14, 2025
概括
种子油脂体中不和三糖醇 (TAG) 的氧化稳定性主要是由于共同提取的 (PHE) 和储存蛋白 (PRO),而不仅仅是油脂体结构本身.
科学领域:
- 食品科学 食品科学 食品科学
- 植物生物化学 植物生物化学
背景情况:
- 种子油脂体内的不和三糖醇 (TAG) 具有很高的氧化稳定性.
- 这种稳定性往往归因于油脂体的自然结构.
研究的目的:
- 为了确定TAG在油脂体中的氧化保护是否与油脂体结构固有,还是由于共同提取的化合物.
- 研究基 (PHE) 和储存蛋白 (PRO) 在TAG氧化稳定性中的作用.
主要方法:
- 准备了含有不同水平PHE和PRO的向日油脂体提取物.
- 这些提取物被分散到pH 3的10%重量%的油在水乳液中.
- 乳液在40°C保存120天,以评估TAG氧化.
主要成果:
- 含有高PHE含量的乳液没有显示TAG氧化.
- 高PRO含量显著降低了脂质氧化率.
- 单独的基体结构并没有赋予完全的氧化稳定性.
结论:
- 在油脂体中TAG的氧化稳定性主要是由联合提取的和储存蛋白赋予的.
- 类化合物在防止TAG氧化中起着至关重要的作用.
- 储存蛋白还有助于减轻油脂氧化在油脂体中的作用.
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