Oil Bodies Extracted from High-Fat and Low-Fat Soybeans: Stability and Composition During Storage.
J Food Sci
; 82(6): 1319-1325, 2017 Jun.
Article
em En
| MEDLINE
| ID: mdl-28471049
ABSTRACT
Soybeans contain oil bodies (OBs) that encapsulate triacylglycerols (TAGs) with a phospholipid monolayer carrying scattered proteins. In nature, soybean OBs can form natural emulsions in aqueous media and may serve as natural, minimally processed, stable, and pre-emulsified oil for addition into appropriate food systems. In this study, OBs were obtained by aqueous extraction from the mature seeds of 2 soybean crop cultivars, high-fat soybean and low-fat soybeans. The compositions of the extracted OBs were analyzed during storage at room temperature up to 14 d (pH = 7). The oxidative stability of these OBs, stored at 60 °C, was evaluated by measuring the presence of primary (lipid hydroperoxides) and secondary lipid oxidation products (malondialdehyde) by determining the standard peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) value. During storage, the contents of unsaturated fatty acids, phospholipids, and tocopherols declined in both OBs, while their mean particle diameters (d32 ) and ζ-potentials increased. The changes in PV and TBARS values exhibited a similar trend for both OBs, but the OBs from low-fat soybeans had significantly lower PV and higher TBARS values than the OBs from high-fat soybean cultivars (P < 0.05). Overall, the OBs from both soybean cultivars had good stability during storage.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Glycine max
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Óleo de Soja
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Gotículas Lipídicas
Idioma:
En
Ano de publicação:
2017
Tipo de documento:
Article