No abstract

Oleosomes, which are pre-emulsified oil bodies found naturally in plants, have excellent stability, therefore making their use more popular in the food industries.

The manufacture of soy-based foods generates significant wastes in the form of soy whey wastewater (SWW). There is a demand for the valorization of SWW due to its high protein content. For this purpose, this study aims at developing a sustainable and environmentally friendly strategy in the recovery of soy proteins from SWW through precipitation proteins using epigallocatechin-3-gallate (EGCG). The precipitation process was optimized with respect to the sample pH and amount of EGCG used, and protein–EGCG aggregates were characterized to obtain insights on their structural and morphological properties. EGCG regulates proteins in SWW to form protein–EGCG aggregates with a 3D hard-sphere configuration. Also, the formed protein–EGCG aggregates have a much greater molecular weight and size than their protein precursor. This interesting phenomenon was depicted as the assembly of protein “snowball” subunits into larger protein–EGCG aggregates. Results from the present study showed that a high protein recovery of 60.7% with a protein purity of 69.51% was obtained, with the recovered protein–EGCG aggregates showing enhanced antiapoptotic properties. In light of this, EGCG could serve as an environmentally friendly approach in recovering proteins from SWW, with the added additional functional properties to the protein–EGCG aggregates.

No abstract

Oleosomes are subcellular organelles present naturally in plant seeds for storing lipids. Oleosomes can be used in the preparation of various food products, such as creams, salad dressings, mayonnaise and emulsion. However, food products are always subjected to thermal processing, and therefore, the evaluation of the thermal stability of oleosomes is of great important. The present work aimed to understand the effect of soya bean oleosome-associated proteins (SOAPs) on the thermal stability of soya bean oleosome emulsion (SOE). SOE was thermally treated for 15 min at different temperatures of 65, 75, 85 and 95°C. The confocal laser scanning microscope (CLSM) and Cryo-SEM of SOE, and as well as fluorescence spectroscopy, circular dichroism of SOAPs were investigated. The stability of SOE was significantly affected by thermal treatments, by modulating the conformational structures of SOAPs, while the composition changed slightly. The results of particle size, zeta potential and CLSM showed that thermal treatments caused aggregations of oleosomes especially at high temperatures (75-95°C). Thermally treated oleosomes were observed to have a rough surface. Results of this work are useful for understanding the underlying mechanisms of SOAPs in maintaining the thermal stability of SOE.