Comparative analysis of physicochemical properties and functionalities of artificial oil bodies stabilized by different seed oil body proteins.

• Tác giả: Benu Adhikari, Chen Li, Xiaohui Xiong, Feng Xue, Meixia Yi, Ruhuan Yuan
• Ngôn ngữ: eng
• Ký hiệu phân loại: 368.4200852 Government-sponsored insurance
• Thông tin xuất bản: Netherlands : International journal of biological macromolecules , 2025
• Bộ sưu tập: NCBI
• ID: 685617

Tóm tắt

In this study, ‌perilla seed oil body protein (PO), hempseed oil body protein (HO), and cucumber seed oil body protein (CO) were utilized to prepare artificial oil bodies (AOBs), and the impact of protein type on their physicochemical properties was investigated.‌ ‌Compared to HO and CO, PO exhibited a lower zeta potential value of -48.27 mV, a higher surface hydrophobicity of 21,122.67, and a smaller particle size of 105.71 nm. Its emulsifying activity index (EAI) and emulsion stability index (ESI) were 83.06 m