title: Effects of pH on protein components of extracted oil bodies from diverse plant seeds and endogenous protease-induced oleosin hydrolysis.
abstract: Plant seeds are used to extract oil bodies for diverse applications, but oil bodies extracted at different pH values exhibit different properties. Jicama, sunflower, peanut, castor bean, rapeseed, and sesame were selected to examine the effects of pH (6.5-11.0) on the protein components of oil bodies and the oleosin hydrolysis in pH 6.5-extracted oil bodies. In addition to oleosins, many extrinsic proteins (globulins, 2S albumin, and enzymes) were present in pH 6.5-extracted oil bodies. Globulins were mostly removed at pH 8.0, whereas 2S albumins were removed at pH 11.0. At pH 11.0, highly purified oil bodies were obtained from jicama, sunflower, peanut, and sesame, whereas lipase remained in the castor bean oil bodies and many enzymes in the rapeseed oil bodies. Endogenous protease-induced hydrolysis of oleosins occurred in all selected plant seeds. Oleosins with larger sizes were hydrolysed more quickly than oleosins with smaller sizes in each plant seed.
authors.affiliation: State Key Laboratory of Food Science and Technology, 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, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China.
authors.forename: Yeming
authors.initials: Y
authors.lastname: Chen
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China.
authors.forename: Yajing
authors.initials: Y
authors.lastname: Chen
authors.affiliation: State Key Laboratory of Food Science and Technology, 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, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China. Electronic address: yfhua@jiangnan.edu.cn.
authors.forename: Yufei
authors.initials: Y
authors.lastname: Hua
mesh_terms: D010450:Endopeptidases / Q000378:metabolism; D005229:Fatty Acids, Monounsaturated; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D010938:Plant Oils / Q000737:chemistry*; D010940:Plant Proteins / Q000737:chemistry*; D000074262:Rapeseed Oil; D012639:Seeds / Q000737:chemistry*
chemical_list: D005229:Fatty Acids, Monounsaturated; D010938:Plant Oils; D010940:Plant Proteins; D000074262:Rapeseed Oil; C110161:oleosin protein, Sesamum indicum; D010450:Endopeptidases
keywords: 2S albumin; Endogenous protease; Oil bodies; Oleosin hydrolysis; Sesame; pH