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… (More)
DOI: 10.1016/j.foodchem.2015.01.052

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