Study on Oil Body Emulsion Stability of Soybean Seeds after Germination

LIU Yue; SHANG Hang; WU Qinrou; FENG Xue; GUAN Mengshu; LI Jia; XU Cong; JIANG Zhanmei; JIANG Lianzhou; HOU Juncai

doi:10.13386/j.issn1002-0306.2021040221

Volume 42 Issue 24

Dec. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(24): 77-86. > DOI: 10.13386/j.issn1002-0306.2021040221

LIU Yue, SHANG Hang, WU Qinrou, et al. Study on Oil Body Emulsion Stability of Soybean Seeds after Germination[J]. Science and Technology of Food Industry, 2021, 42(24): 77−86. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040221.

Citation:

PDF (3292 KB)

Study on Oil Body Emulsion Stability of Soybean Seeds after Germination

College of Food Science, Northeast Agricultural University, Harbin 150030, China

More Information

Received Date: April 25, 2021
Available Online: October 19, 2021

Graphical Abstract

Abstract

Abstract

Soybean was used as raw material, and the oil emulsion of soybean seeds after germination was taken as the research object. Measurement of emulsion stability, peroxide value, thiobarbituric acid value (TBARS value) and acid value, the stability of oil emulsion of soybean seeds at different germination times was compared, and the effects of different treatment conditions (NaCl concentration, pH and storage temperature) on the stability of oil emulsion of soybean seeds after germination were studied. The experimental results showed that the oil bodies extraction rate of soybean seeds decreased gradually after germination, There was no significant difference in the extraction rate between 20 h (12.36%±0.21%) and 27 h (10.89%±0.28%) (P>0.05), and the extraction rate decreased significantly after 27 h (P<0.05). The emulsion stability was also different at different germination time. The surface hydrophobicity of 27 h was the highest (99.78±0.88), and the emulsion stability was the best (23.49±0.39). After treatment with different NaCl concentrations, pH and storage temperatures, with the increase of NaCl concentration, the emulsifying activity of soybean oil emulsion after germination had no significant change (P>0.05). The emulsifying stability showed a downward trend when NaCl concentration was 0~150 mmol/L, and no significant change when NaCl concentration was higher than 150 mmol/L. The emulsifying stability was (4.75±0.12) min and (4.74±0.14) min when NaCl concentration was 150 and 200 mmol/L, respectively. However, the peroxide value increased significantly during 0~6 d of storage (P<0.05). The higher the pH was, the smaller the ζ-potential and emulsifying activity of the emulsion would be. When the pH was 4, the emulsifying activity was (19.13±0.23) m²/g, and the peroxide value and TBARS value changed significantly (P<0.05). The emulsion stability of soybean seed oil body at different germination time was different, and soybean oil body after 27 h germination was more stable than other germination time. NaCl concentration and pH had great effect on the stability of germinated soybean oil emulsion, and storage temperature had little effect on it. It could provide theoretical basis for the application of germinated soybean oil bodies in the future.
- soybean oil body,
- germination,
- stability,
- pH,
- NaCl concentration

FullText(HTML)

References (33)

References

[1]	吴聚兰, 李秀珍, 张海生, 等. 大豆及大豆制品的营养成分[J]. 农产品加工,2012,4(8):53−56. [WU J L, LI X Z, ZHANG H S, et al. Nutritional components of soybeans and soybean products[J]. Processing of agricultural products,2012,4(8):53−56.
[2]	张文易. 湿法加工全大豆的营养评价及其降血脂功效的研究[D]. 无锡: 江南大学, 2016. ZHANG W Y. Nutrition evaluation of wet processing of whole soybean and its lipid-lowering effect[D]. Wuxi: Jiangnan University, 2016.
[3]	陈波, 邓源喜, 高树叶, 等. 大豆的营养保健功能及其开发应用进展[J]. 广州化工,2016,44(2):14−16. [CHEN B, DENG Y X, GAO S Y, et al. The nutritional and health function of soybean and its development and application progress[J]. Guangzhou Chemical Industry,2016,44(2):14−16. doi: 10.3969/j.issn.1001-9677.2016.02.007
[4]	冯雪, 钱珊珊, 于彤, 等. 提取方法对大豆油脂体组成及氧化稳定性的影响[J]. 中国食品学报,2021,21(1):148−156. [FENG X, QIAN S S, YU T, et al. Effect of extraction methods on composition and oxidation stability of soybean oil body[J]. China Journal of Food Science,2021,21(1):148−156.
[5]	ABDELGHANY A M, ZHANG S, AZAM M, et al. Natural variation in fatty acid composition of diverse world soybean germplasms grown in China[J]. Agronomy,2020,10(1):24.
[6]	李向阳, 尹衍霖, 郭安民, 等. 植物油脂体在提油及食品加工中的应用[J]. 粮食与油脂,2020,33(11):8−10. [LI X Y, YIN Y L, GUO A M, et al. Application of vegetable oils in oil extraction and food processing[J]. Grains and oils,2020,33(11):8−10. doi: 10.3969/j.issn.1008-9578.2020.11.003
[7]	KANG J H, KO H M, HAN G D, et al. Dual role of phosphatidylserine and its receptors in osteoclastogenesis[J]. Cell Death & Disease,2020,11(7):497.
[8]	梁新婷, 江连洲, 侯俊财, 等. 高油大豆与低油大豆油脂体组成及其稳定性的研究[J]. 中国粮油学报,2016,31(10):11−17. [LIANG X T, JIANG L Z, HOU J C, et al. Study on the composition and stability of oil bodies of high-oil soybean and low-oil soybean[J]. Journal of Grain and Oil of China,2016,31(10):11−17. doi: 10.3969/j.issn.1003-0174.2016.10.003
[9]	郭元新, 宋玉, 杨润强, 等. 发芽过程中大豆生理活性和GABA等物质含量变化及相关性研究[J]. 食品与发酵工业,2011,37(6):51−55. [GUO Y X, SONG Y, YANG R Q, et al. Changes and correlations of physiological activity and GABA content in soybean during germination[J]. Food and Fermentation Industry,2011,37(6):51−55.
[10]	徐泽健. 花生油体制备及其稳定性研究[D]. 郑州: 河南工业大学, 2017. XU Z J. Preparation and stability of peanut oil[D]. Zhengzhou: Henan University of Technology, 2017.
[11]	NANLAN H, MINGDER H, CHEN T L L, et al. Oleosin of subcellular lipid droplets evolved in green algae[J]. Plant Physiology,2013,161(4):1862−1874. doi: 10.1104/pp.112.212514
[12]	CHUA A, JIANG P L, SHI L S, et al. Characterization of oil bodies in jelly fig achenes[J]. Plant Physiology & Biochemistry,2008,46(5-6):525−532.
[13]	TZEN J T, et al. Surface structure and properties of plant seed oil bodies[J]. Journal of Cell Biology,1992,117(2):327−335. doi: 10.1083/jcb.117.2.327
[14]	FISK I D, GRAY D A. Soybean (Glycine max) oil bodies and their associated phytochemicals[J]. Journal of Food Science,2011,76(9):C1349−C1354. doi: 10.1111/j.1750-3841.2011.02428.x
[15]	孙冰华, 郭祯祥. 发芽豆类组分变化及营养特性[J]. 粮食与油脂,2011(11):10−13. [SUN B H, GUO Z X, et al. Changes in components and nutritional properties of germinated beans[J]. Grains and Oils,2011(11):10−13. doi: 10.3969/j.issn.1008-9578.2011.11.003
[16]	FISK I D, WHITE D A, CARVALHO A, et al. Tocopherol—an intrinsic component of sunflower seed oil bodies[J]. Journal of the American Oil Chemists Society,2006,83(4):341−344. doi: 10.1007/s11746-006-1210-2
[17]	张继浪, 骆承庠. 大豆在发芽过程中的化学成分和营养价值变化[J]. 中国乳品工业,1994,22(2):68−74. [ZHANG J L, LUO C Y. Changes of chemical composition and nutritional value of soybean during germination[J]. China Dairy Industry,1994,22(2):68−74.
[18]	徐泽健, 章绍兵. 植物油体制备工艺及其稳定性研究进展[J]. 中国油脂,2016,41(9):41−45. [XU Z J, ZHANG S B. Research progress on preparation technology and stability of vegetable oil[J]. Chinese Oils,2016,41(9):41−45. doi: 10.3969/j.issn.1003-7969.2016.09.009
[19]	WANG W, CUI C, WANG Q L, et al. Effect of pH on physicochemical properties of oil bodies from different oil crops[J]. Journal of Food Science and Technology Mysore,2018,56(1):49−58.
[20]	SUN Y F, ZHANG S, XIE F Y, et al. Effects of covalent modification with epigallocatechin-3-gallate on oleosin structure and ability to stabilize artificial oil body emulsions[J]. Food Chemistry,2020,341(2):128272.
[21]	SUKHOTU R, SHI X, HU Q, et al. Aggregation behaviour and stability of maize germ oil body suspension[J]. Food Chemistry,2014,164:1−6. doi: 10.1016/j.foodchem.2014.05.003
[22]	YUAN Y, WAN Z L, YIN S W, et al. Formation and dynamic interfacial adsorption of glycinin/chitosan soluble complex at acidic pH: Relationship to mixed emulsion stability[J]. Food Hydrocolloids,2013,31(1):85−93. doi: 10.1016/j.foodhyd.2012.10.003
[23]	IWANAGA D, GRAY D, DECKER E A, et al. Stabilization of soybean oil bodies using protective pectin coatings formed by electrostatic deposition[J]. Journal of Agricultural and Food Chemistry,2008,56(6):2240−2245. doi: 10.1021/jf073060y
[24]	盛林霞, 付豪, 金建德, 等. 滴定法测定大豆原油过氧化值不确定度的评定[J]. 粮食储藏,2019,48(6):43−46. [SHENG L X, FU H, JIN J D, et al. Evaluation of uncertainty in determination of peroxide value of soybean crude oil by titration[J]. Grain Storage,2019,48(6):43−46. doi: 10.3969/j.issn.1000-6958.2019.06.009
[25]	DENIS J, MURPHY. The biogenesis and functions of lipid bodies in animals, plants and microorganisms[J]. Progress in Lipid Research,2001,40(5):325−430. doi: 10.1016/S0163-7827(01)00013-3
[26]	YANG S, MIAO L, HE J, et al. Dynamic transcriptome changes related to oil accumulation in developing soybean seeds[J]. International Journal of Molecular Sciences,2019,20(9):2202. doi: 10.3390/ijms20092202
[27]	HAN H, ZHAO L, LIU X, et al. Effect of water bath-assisted water extraction on physical and chemical properties of soybean oil body emulsion[J]. Food Science & Nutrition,2020,8(12):6380−6391.
[28]	BORISJUK L, NGUYEN T H, NEUBERGER T, et al. Gradients of lipid storage, photosynthesis and plastid differentiation in developing soybean seeds[J]. New Phytologist,2005,16(3):761−776.
[29]	曾琪, 胡淼, 王欢, 等. pH值处理对黑豆分离蛋白结构, 流变特性及乳化性能的影响[J]. 食品科学,2020,41(22):15−21. [ZENG Q, HU M, WANG H, et al. Effects of pH treatment on the structure, rheological properties and emulsifying properties of black bean protein isolates[J]. Food science,2020,41(22):15−21. doi: 10.7506/spkx1002-6630-20190906-080
[30]	孙贺, 于寒松, 范宏亮, 等. α和α′亚基缺失对大豆分离蛋白乳化特性的影响[J]. 农业工程学报,2020,36(10):261−268. [SUN H, YU H S, FAN H L, et al. Effect of α and α′ subunit deletion on emulsifying properties of soybean protein isolate[J]. Agricultural engineering report,2020,36(10):261−268. doi: 10.11975/j.issn.1002-6819.2020.10.032
[31]	CHEN S, CHEN Y, HAN Z, et al. Experimental study on rapid determination of acid value of oil by temperature titration[J]. IOP Conference Series Earth and Environmental Science,2019,252:032018. doi: 10.1088/1755-1315/252/3/032018
[32]	顾骞骞. 大豆种子贮藏、萌发和发育过程LOX活性变化及其与活力指标的相关性研究[D]. 合肥: 安徽农业大学, 2015. GU Q Q. Changes of LOX activity during storage, germination and development of soybean seeds and its correlation with vigor indexes[D]. Hefei: Anhui Agricultural University, 2015.
[33]	丁俭, 张巧智, 韩天翔, 等. 热处理对大豆油脂体乳液特性的影响[J]. 食品科学,2016,37(19):8−14. [DING J, ZHANG Q Z, HAN T X, et al. Effect of heat treatment on properties of soybean oil emulsion[J]. Food Science,2016,37(19):8−14. doi: 10.7506/spkx1002-6630-201619002