| In order to compare the differences of physicochemical properties and functional properties of different oil body enrichments, oil body enrichments were extracted from soybean, peanut and sunflower seed by water extraction centrifugation method. The yield, composition, particle size, Zeta potential, protein composition, viscosity, foaming property, emulsification property, creaming stability and freeze-thaw stability of oil body enrichments were studied. The results showed that the yield and solid content of soybean oil body enrichment with beany flavor were significantly lower than those of sunflower seed and peanut oil body enrichments (p＜0.05). There were significant differences among the components of the three oil body enrichments (p＜0.05), and the molecular weight distribution of protein were also different. The order of particle size and the absolute of Zeta potential value of the three oil body enrichments were soybean oil body enrichment＜ sunflower seed oil body enrichment＜ peanut oil body enrichment. In terms of viscosity, foaming property, emulsification property, creaming stability, freeze-thaw stability, the order was soybean oil body enrichment＞ sunflower seed oil body enrichment＞ peanut oil body enrichment. |
