Electron microscopy of soybean lipid bodies

Bair, Craig William; Snyder, Harry E.

doi:10.1007/bf02662207

Cited by 35 publications

(32 citation statements)

References 16 publications

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“…Similar SEM images as already published of frozen soybeans (Bair and Snyder, 1980) were obtained (data not shown). Intact protein bodies were observed which coincides with findings from CLSM.…”

Section: Resultssupporting

confidence: 89%

“…More sustainable processing for food production could result in nutritious material being used for human sustenance (Jankowiak et al, 2014), rather than exiting the process within a waste stream, not limited just to soy milk and tofu preparation. The microstructure of the starting material for extraction, the soybean, has been well studied (Bair and Snyder, 1980;Horisberger et al, 1986;Lili et al, 2013;Rosenthal et al, 1998;Tombs, 1967). The soybean is mainly comprised of cotyledon cells; oval in shape, 15-20 lm in diameter and 70-80 lm long, and consisting of lipid and protein bodies, in the size ranges of 0.2-0.5 lm and 8-20 lm respectively (Rosenthal et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

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Confocal imaging to reveal the microstructure of soybean processing materials

Preece

Drost

Hooshyar

et al. 2015

Journal of Food Engineering

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Sustainable production of food products for human consumption is required to reduce negative impacts on the environment and to consumer’s health. Soybeans are an excellent source of nutritive plant proteins; aqueous extraction yields part of the available oil and protein from the legume. Many studies have been conducted which detail the various processing parameters and their effects on the extraction yields, yet there is little data on the localisation of nutritive components such as oil and protein in the fibrous unextracted by-product. Here we show a novel confocal laser scanning microscopy investigation of soybean processing materials and the physical effects of thermal treatment on the materials microstructure upon aqueous extraction. Various features, more specifically oil, protein (including protein aggregation) and cell wall structures, are visualised in the fibrous by-product, soy slurry and soy extract, with their presence both in the continuous phase and within intact cotyledon cells. Thermal treatment reduced the protein extraction yield; this is shown to be a result of aggregated protein bodies in the continuous phase and within intact cotyledons cells. Knowledge of the processing material microstructures can be applied to improve extraction yields and reduce waste production

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Section: Resultssupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Confocal imaging to reveal the microstructure of soybean processing materials

Preece

Drost

Hooshyar

et al. 2015

Journal of Food Engineering

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“…Heat-abused soy flours, with likely protein denaturation, also showed reduced protein and oil yields (5); however, these yields increased with proteolysis (6). Soy protein bodies occupy most of the intracellular volume of soy cotyledon cells (11) and, therefore, could pose a physical barrier to oil release. Additionally, soy protein may bind oil by physical entrapment in insoluble protein at oil/protein ratios up to 111-145 and 67-94 g of oil/100 g of protein for soy protein isolates and concentrates, respectively (12).…”

Section: Introductionmentioning

confidence: 99%

Mechanisms of Aqueous Extraction of Soybean Oil

Campbell

Glatz

2009

J. Agric. Food Chem.

109

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Aqueous extraction processing (AEP) of soy is a promising green alternative to hexane extraction processing. To improve AEP oil yields, experiments were conducted to probe the mechanisms of oil release. Microscopy of extruded soy before and after extraction with and without protease indicated that unextracted oil is sequestered in an insoluble matrix of denatured protein and is released by proteolytic digestion of this matrix. In flour from flake, unextracted oil is contained as intact oil bodies in undisrupted cells, or as coalesced oil droplets too large to pass out of the disrupted cellular matrix. Our results suggest that emulsification is an important extraction mechanism that reduces the size of these droplets and increases yield. Protease and SDS were both successful in increasing extraction yields. We propose that this is because they disrupt a viscoelastic protein film at the droplet interface, facilitating droplet disruption. An extraction model based on oil droplet coalescence and the formation of a viscoelastic film was able to fit kinetic extraction data well. KeywordsAqueous processing, protein, oil, soybeans, extraction, enzyme Aqueous extraction processing (AEP) of soy is a promising green alternative to hexane extraction processing. To improve AEP oil yields, experiments were conducted to probe the mechanisms of oil release. Microscopy of extruded soy before and after extraction with and without protease indicated that unextracted oil is sequestered in an insoluble matrix of denatured protein and is released by proteolytic digestion of this matrix. In flour from flake, unextracted oil is contained as intact oil bodies in undisrupted cells, or as coalesced oil droplets too large to pass out of the disrupted cellular matrix. Our results suggest that emulsification is an important extraction mechanism that reduces the size of these droplets and increases yield. Protease and SDS were both successful in increasing extraction yields. We propose that this is because they disrupt a viscoelastic protein film at the droplet interface, facilitating droplet disruption. An extraction model based on oil droplet coalescence and the formation of a viscoelastic film was able to fit kinetic extraction data well.

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“…Protein bodies from soybeans are difficult to isolate because varying amounts of oily lipid adhere to their surfaces (Bair and Snyder, 1980). This makes it impossible to separate them from contaminating material only by density differences if the procedure starts from conventionally prepared homogenates.…”

Section: Studies Of the Interaction Between Lectins And Other Proteinmentioning

confidence: 99%

Short Communication

Cabello

Ruano²,

Ja³

et al. 1994

Biological Chemistry Hoppe-Seyler

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During cocaine exposure, the liver undergoes significant morphological and biochemical changes. We report here changes in the ganglioside pattern of rat liver after repeated administration (over 5 hours, one injection per hour) of a moderate dose of cocaine (10 mg/kg body weight). Cocaine exposure results in an accumulation of more complex gangliosides (GM1, GD1a, GD1b, GT1b and GQ1b) and a reduction of precursors (GM3, GM2, GD3 and GD2). Our results suggest that ganglioside biosynthesis could be affected by an alteration of vesicular transport from cis- to trans-Golgi cisternae produced either by cocaine itself or by some product of cocaine metabolism.

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Electron microscopy of soybean lipid bodies

Cited by 35 publications

References 16 publications

Confocal imaging to reveal the microstructure of soybean processing materials

Confocal imaging to reveal the microstructure of soybean processing materials

Mechanisms of Aqueous Extraction of Soybean Oil

Short Communication

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