title: The characterization of soybean oil body integral oleosin isoforms and the effects of alkaline pH on them.
abstract: Oil body, an organelle in seed cell (naturally pre-emulsified oil), has great potentials to be used in food, cosmetics, pharmaceutical and other applications requiring stable oil-in-water emulsions. Researchers have tried to extract oil body by alkaline buffers, which are beneficial for removing contaminated proteins. But it is not clear whether alkaline buffers could remove oil body integral proteins (mainly oleosins), which could keep oil body integrity and stability. In this study, seven oleosin isoforms were identified for soybean oil body (three isoforms, 24 kDa; three isoforms, 18 kDa; one isoform, 16kDa). Oleosins were not glycoproteins and 24 kDa oleosin isoforms possessed less thiol groups than 18 kDa ones. It was found that alkaline pH not only removed contaminated proteins but also oleosins, and more and more oleosins were removed with increasing alkaline pH.
authors: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China.
authors: Yanyun
authors: Y
authors: Cao
authors: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China.
authors: Luping
authors: L
authors: Zhao
authors: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China.
authors: Yusang
authors: Y
authors: Ying
authors: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China.
authors: Xiangzhen
authors: X
authors: Kong
authors: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China.
authors: Yufei
authors: Y
authors: Hua
authors: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China. Electronic address: chenyeming19821213@gmail.com.
authors: Yeming
authors: Y
authors: Chen
mesh_terms: D006863:Hydrogen-Ion Concentration; D066292:Lipid Droplets; D010938:Plant Oils / Q000032:analysis / Q000737:chemistry; D010940:Plant Proteins / Q000737:chemistry*; D020033:Protein Isoforms; D012639:Seeds / Q000737:chemistry; D013024:Soybean Oil / Q000737:chemistry*; D013025:Glycine max / Q000737:chemistry*
chemical_list: D010938:Plant Oils; D010940:Plant Proteins; D020033:Protein Isoforms; D013024:Soybean Oil
keywords: Alkaline pH; Glycoprotein; Oleosin isoforms; Soybean oil body; Thiol group