Effects of ultrasound-assisted salt (NaCl) extraction method on the structural and functional properties of Oleosin. (15th March 2022)

• Record Type: Journal Article
• Authors: Sun, Yufan; Zhong, Mingming; Wu, Lichun; Huang, Yuyang; Li, Yang; Qi, Baokun
• Is Part Of: Food chemistry. Volume 372(2022)
• Publication Date: 2022-03-15
• Subjects: Oleosin -- Ultrasound-assisted extraction -- Structural property -- Functional property; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131238
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: New ultrasound-assisted NaCl extraction method has been proposed. Improved Oleosin extraction rate was achieved. Solubility of Oleosin could be increased. Functional and antioxidant properties of Oleosin could be improved. Abstract: 2 We propose a new ultrasound-assisted salt (NaCl) Oleosin extraction method, where the addition of NaCl induces the dissociation of Oleosin subunits and promotes the unfolding of the protein spatial structure. The yield of Oleosin post extraction and purification and solubility of Oleosin obtained using the proposed method were higher than those of Oleosin extracted using traditional methods, by 17.6% and 122.9%, respectively; reduction in particle size (to 52 nm) was also noted. Hydrogen bond dissociation, increase in surface hydrophobicity, and disulfide bond formation occurred simultaneously. However, the overall structure of Oleosin was not negatively affected. The physical properties of Oleosin, such as water and oil absorption, emulsification, and antioxidant activity, were improved, and the rate of Oleosin digestion decreased during the in vitro simulated digestion process. The proposed method provides a theoretical basis for producing proteins. This method can be utilized for effective extraction of Oleosin to achieve sustained release of the produced proteins.