Extraction and characterization of oil bodies from soy
In this study, oil bodies were extracted from soybean using an aqueous extraction method that involved blending, dispersion (pH 8.6), filtration, and centrifugation steps. The influence of NaCl (0-250 mM), thermal processing (30-90 degrees C, 20 min) and pH (2-8) on the properties and stability of the oil bodies was analyzed using zeta
Soybeans contain oil bodies that are coated by a layer of oleosin proteins. In nature, this protein coating protects the oil bodies from environmental stresses and may be utilized by food manufacturers for the same purpose. In this study, oil bodies were extracted from soybean using an aqueous extraction method that involved blending, dispersion (pH 8.6), filtration, and centrifugation steps
Extraction, isolation and characterisation of oil bodies
Oct 15, 2012· During microscopic analysis, spherical and variable size oil bodies were observed (Fig. 1a–f).Immediately after extraction and isolation, it can be seen that the oil bodies from the cream, after timepoint 1 (T1) are regularly shaped, numerous in number and of different sizes (Fig. 1a).With regards to the upper and lower curd fractions and the supernatant (Fig. 1c, e and g), this regularity
Highlights Aqueous extraction method used for oil bodies from pumpkins. Electrical properties and aggregation stability of extracted oil bodies determined. Oil bodies stable to aggregation at pH values far from isoelectric point. Oil bodies were temperature stable to 37.4 °C. Oil bodies extracted from pumpkins may prove to be patternable in lipid therapeutics.
Extraction and Characterization of Oil Bodies from Soy
In this study, oil bodies were extracted from soybean using an aqueous extraction method that involved blending, dispersion (pH 8.6), filtration, and centrifugation steps. The influence of NaCl (0-250 mM), thermal processing (30-90 degrees C, 20 min) and pH (2-8) on the properties and stability of the oil bodies was analyzed using zeta
J. Agric. Food Chem. 2007, 55, 8711–8716 8711 Extraction and Characterization of Oil Bodies from Soy Beans: A Natural Source of Pre-Emulsified Soybean Oil DAIGO IWANAGA,† DAVID A. GRAY,‡ IAN D. FISK,‡ ERIC ANDREW DECKER,† JOCHEN WEISS,† AND DAVID JULIAN MCCLEMENTS*,† Biopolymers and Colloids Research Laboratory, Department of Food Science, University of
Purification and characterization of oil-bodies
Purification and characterization of oil-bodies (oleosomes) and oil-body boundary proteins (oleosins) from the developing cotyledons of sunflower (Helianthus annuus L.) March 1996 Biochemical
Overview. The oil and gas industry in the United Kingdom produced 1.42 million BOE per day in 2014, of which 59% was oil/liquids. In 2013 the UK consumed 1.508 million barrels per day (bpd) of oil and 2.735 trillion cubic feet (tcf) of gas, so is now an
Extraction, isolation and characterisation of oil bodies
Oct 15, 2012· During microscopic analysis, spherical and variable size oil bodies were observed (Fig. 1a–f).Immediately after extraction and isolation, it can be seen that the oil bodies from the cream, after timepoint 1 (T1) are regularly shaped, numerous in number and of different sizes (Fig. 1a).With regards to the upper and lower curd fractions and the supernatant (Fig. 1c, e and g), this regularity
In this study, oil bodies were extracted from soybean using an aqueous extraction method that involved blending, dispersion (pH 8.6), filtration, and centrifugation steps. The influence of NaCl (0-250 mM), thermal processing (30-90 degrees C, 20 min) and pH (2-8) on the properties and stability of the oil bodies was analyzed using zeta