Advances in the Extraction and Emulsification System of Oil Bodies: A Review

LIU Jing; HU Jingwei; ZHOU Yibin

doi:10.13386/j.issn1002-0306.2020070118

Volume 42 Issue 12

Jun. 2021

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Science and Technology of Food Industry > 2021 > 42(12): 422-429. > DOI: 10.13386/j.issn1002-0306.2020070118

LIU Jing, HU Jingwei, ZHOU Yibin. Advances in the Extraction and Emulsification System of Oil Bodies: A Review[J]. Science and Technology of Food Industry, 2021, 42(12): 422−429. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070118.

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Advances in the Extraction and Emulsification System of Oil Bodies: A Review

LIU Jing^{1, 2,},
HU Jingwei¹,
ZHOU Yibin^1, ,

1.
College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230031, China
2.
Anhui Grain Engineering Vocational College, Hefei 230001, China

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Received Date: July 12, 2020
Available Online: April 19, 2021

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Abstract

Abstract

The oil body is a special organelle for storing oil in plant tissues. Triglycerides form the hydrophobic core of the oil body, while phospholipid and oleosins form the monolayer membrane structure, giving the oil body good stability, which can resist drought, high temperature and other adverse external conditions and can keep the oil body stable in aqueous solution in vitro. In this paper, the composition and structure of vegetable oil body, the extraction methods and emulsification system of oil body including the composition, the stability of oil body emulsification system and its mechanism are reviewed, in order to provide reference for the technical improvement of effective demulsification during oil extraction by water (enzyme) method and the development and research of new oil-body products.
- oil bodies,
- extraction,
- emulsification system

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References (56)

References

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