| 张亚靖1，陈复生1，王颖颖1，刘晨1，郑乾坤1，殷丽君2.油脂体的提取方法及其在食品中应用的研究进展[J].中国油脂,2024,49(8):.[ZHANG Yajing1, CHEN Fusheng1, WANG Yingying1, LIU Chen1,
ZHENG Qiankun1, YIN Lijun2.Research progress on extraction methods and application in food of oleosomes[J].China Oils and Fats,2024,49(8):.] |
| Research progress on extraction methods and application in food of oleosomes |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.220570 |
| KeyWord:oleosomes structure composition extraction application |
| FundProject:国家自然科学基金（联合基金）重点项目（U21A20270） |
| Author Name | Affiliation | | ZHANG Yajing1, CHEN Fusheng1, WANG Yingying1, LIU Chen1,
ZHENG Qiankun1, YIN Lijun2 | (1.College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
2.School of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China) |
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| Abstract: |
| Aiming to provide reference for the development and utilization of oleosomes, the structure and composition of oleosomes and its extraction methods were reviewed, and the current status of the application of oleosomes in food was introduced. Oleosomes have triacylglycerol as the core, and the outer layer is covered by phospholipid-protein membrane, which mainly consists of neutral lipids, proteins and phospholipids, in addition to some minor bioactive components. The extraction methods of oleosomes are aqueous extraction, twin-screw pressing extraction and aqueous enzymatic extraction, and suitable extraction methods could be selected based on actual conditions. The specific structure of oleosomes and their bioactive components enable them to be used as natural pre-emulsified oil-in-water emulsions with good stability and emulsification properties, and they have broad application prospects in the preparation of dairy imitation products, edible membranes, emulsions-gels and as fat substitutes and delivery carriers of bioactive substances. Future studies should fully explore the influence of the composition and structure of the oleosomes -based body application system on its bioaccessibility, bioavailability and functionality to further promote its development in the food industry. |
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