Stabilization of soybean oil bodies by enzyme (Laccase) cross-linking of adsorbed beet pectin coatings

Chen, Bingcan; McClements, David Julian; Gray, David A.; Decker, Eric Andrew

Abstract

Soybean oil bodies are naturally coated by a layer of phospholipids and oleosin proteins, which protect them from in vivo environmental stresses. When oil bodies are incorporated into food products, they encounter new environmental stresses such as changes in pH, ionic strength, and temperature. Consequently, additional protection mechanisms are ften needed to stabilize them.The purpose of this study was to determine whether soybean oil bodies could be stabilized by coating them with a layer of cross-linked anionic polysaccharide (beet pectin). The beet pectin layer was cross-linked via its ferulic acid groups using laccase (an enzyme that catalyzes the oxidation of phenolic groups). Oil body suspensions were prepared that contained 1 wt % oil and 0.06 wt % beet pectin at pH 7 and were then adjusted to pH 4.5 to promote electrostatic deposition of the beet pectin molecules onto the surfaces of the oil bodies. Laccase was then added to promote crosslinking of the adsorbed beet pectin layer. Cross-linked pectin-coated oil bodies had similar or better stability than uncoated oil bodies to pH changes (3 to 7), NaCl addition (0 to 500 mM), and freeze-thaw cycling (-20°C for 22 h; +40°C for 2 h). These pectin-coated oil bodies may provide a convenient means of incorporating soybean oil into food and other products. ©2010 American Chemical Societ.

Citation

Chen, B., McClements, D. J., Gray, D. A., & Decker, E. A. (2010). Stabilization of soybean oil bodies by enzyme (Laccase) cross-linking of adsorbed beet pectin coatings. Journal of Agricultural and Food Chemistry, 58(16), 9259-9265. https://doi.org/10.1021/jf102082u

• Journal Article Type: Article
• Acceptance Date: Jul 13, 2010
• Online Publication Date: Jul 26, 2010
• Publication Date: Aug 25, 2010
• Deposit Date: Mar 3, 2025
• Journal: Journal of Agricultural and Food Chemistry
• Print ISSN: 0021-8561
• Electronic ISSN: 1520-5118
• Publisher: American Chemical Society
• Peer Reviewed: Peer Reviewed
• Volume: 58
• Issue: 16
• Pages: 9259-9265
• DOI: https://doi.org/10.1021/jf102082u
• Keywords: Soybean oil, emulsion, oil bodies, oleosin, beet pectin, laccase
• Public URL: https://nottingham-repository.worktribe.com/output/3152724
• Publisher URL: https://pubs.acs.org/doi/10.1021/jf102082u