Zhao Zitong, Chen Fusheng, Hao Lihua
College of Food Science and Technology, Henan University of Technology.
J Oleo Sci. 2019 Apr 1;68(4):297-306. doi: 10.5650/jos.ess18157. Epub 2019 Mar 13.
In order to explore the scientific basis for the application of oil bodies (OBs) from different peanut varieties in food, the effect of NaCl (0-100 mM), thermal processing (25-45°C, 1 h) and pH (3.0, 7.4, and 9.0) on their zeta potentials was analyzed in this study. The zeta potentials of OB suspensions (in 10 mM phosphate buffer) prepared from five peanut varieties in different salt concentrations (0-100 mM) were positive at pH 3.0, while they remained negative at pH 7.4 and 9.0. The absolute values of zeta potentials were over 20 mV at a lower salt concentration (< 10 mM NaCl) at pH 3.0 and 7.4. Particularly, the values of zeta potentials of Yuhua27 and Yuhua9830 were as high as 40 mV in the absence of NaCl at pH 7.4. The OBs exhibited diverse change trends between the five peanut varieties in the temperatures from 25 to 45°C (0 mM NaCl, pH 7.4). The OBs from Yuhua9830 exhibited the best thermal adaptability at the different temperatures tested than the other four peanut varieties. These outcomes suggested that OBs extracted from different varieties possess diverse properties and may provide a new insight into choosing a suitable peanut variety for the food industry.
为了探索不同花生品种的油体（OBs）在食品中应用的科学依据，本研究分析了NaCl（0 - 100 mM）、热处理（25 - 45°C，1 h）和pH（3.0、7.4和9.0）对其zeta电位的影响。由五个花生品种制备的OB悬浮液（在10 mM磷酸盐缓冲液中）在不同盐浓度（0 - 100 mM）下，pH为3.0时zeta电位为正，而在pH为7.4和9.0时仍为负。在pH为3.0和7.4时，较低盐浓度（< 10 mM NaCl）下zeta电位的绝对值超过20 mV。特别是，在pH为7.4且无NaCl的情况下，豫花27和豫花9830的zeta电位值高达40 mV。在25至45°C（0 mM NaCl，pH 7.4）的温度范围内，五个花生品种的OBs呈现出不同的变化趋势。与其他四个花生品种相比，豫花9830的OBs在测试的不同温度下表现出最佳的热适应性。这些结果表明，从不同品种中提取的OBs具有不同的特性，这可能为食品工业选择合适的花生品种提供新的见解。
