Effects of pH on protein components of extracted oil bodies from diverse plant seeds and endogenous protease-induced oleosin hydrolysis
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- 作者：Luping Zhao ; Yeming Chen ; Yajing Chen ; Xiangzhen Kong ; Yufei Hua ; yfhua@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Oil bodies ; pH ; Oleosin hydrolysis ; Endogenous protease ; 2S albumin ; Sesame
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 June 2016
- 年：2016
- 卷：200
- 期：Complete
- 页码：125-133
- 全文大小：3687 K
文摘
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Many extrinsic proteins are present in pH 6.5-extracted oil bodies.
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Extrinsic proteins primarily include globulins, 2S albumins, and enzymes.
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These extrinsic proteins showed different resistances to extraction pH.
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Proteases of oleosins are already bioactive in all selected plant seeds.