title: Behaviors of particle size and bound proteins of oil bodies in soymilk processing.
abstract: In unheated soymilk, extrinsic proteins are bound to intact oil bodies coated by one monolayer of phospholipids and oil body intrinsic oleosins. In this study, effects of heating (70-100°C; 0-30min) on particle size and bound proteins of oil bodies were examined in suspension (oil bodies from unheated soymilk into deionized water) and soymilk. Mass ratio of extrinsic proteins/oleosins of oil bodies in unheated suspension and soymilk was respectively 1.1 and 2.5. By heating, extrinsic proteins released from oil bodies with different rates, and Z-average size of oil bodies increased in the beginning; afterwards, residual extrinsic proteins (extrinsic proteins/oleosins: 0.31 in suspension and 0.74 in soymilk; 100°C, 4min) and Z-average size were affected little. The amount of residual proteins at 80-100°C was negatively correlated with Z-average size of oil bodies in suspension (R(2)=0.996) and soymilk (R(2)=0.890).
authors.affiliation: State Key Laboratory of Food Science and Technology, and School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China.
authors.forename: Zunhao
authors.initials: Z
authors.lastname: Yan
authors.affiliation: State Key Laboratory of Food Science and Technology, and School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China.
authors.forename: Luping
authors.initials: L
authors.lastname: Zhao
authors.affiliation: State Key Laboratory of Food Science and Technology, and School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China.
authors.forename: Xiangzhen
authors.initials: X
authors.lastname: Kong
authors.affiliation: State Key Laboratory of Food Science and Technology, and School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China.
authors.forename: Yufei
authors.initials: Y
authors.lastname: Hua
authors.affiliation: State Key Laboratory of Food Science and Technology, and School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China. Electronic address: chenyeming19821213@gmail.com.
authors.forename: Yeming
authors.initials: Y
authors.lastname: Chen
mesh_terms: D066292:Lipid Droplets / Q000737:chemistry*; D010316:Particle Size; D041942:Soy Milk / Q000737:chemistry*
keywords: Embedment; Oil bodies; Oleosins; P34 probable thiol protease; Particle size; Soymilk; Thiol/disulfide exchange reaction