Keywords

Grease Body, Temperature, Emulsifying Properties, Oxidative Stability

Abstract

Taking soybean, peanut and sunflower seed oil bodies as the research objects, the differences between the seeds and oil body compositions of different oil crops were analyzed, and the ¦Æ-potential and average particle size, emulsification characteristics and oxidation stability of the oil bodies after different temperature treatments were investigated. Changes, study the effect of temperature on the physical and chemical stability of oil bodies of different oil crops. The results show that there are great differences in the basic composition and extraction rate of oil bodies extracted from different oil crops; the ¦Æ-potential of soybean oil bodies is significantly higher than that of sunflower seeds and peanut oil bodies (P<0.05), and the average grain size The diameter of soybean and peanut oil bodies was significantly lower than that of sunflower seeds and peanut oil bodies (P<0.05); as the temperature increased, the average particle size of soybean and peanut oil bodies changed steadily; when the temperature increased from 30 ¡æ to 80 ¡æ, the average particle size of soybean and peanut oil bodies changed steadily. The body emulsification activity of sunflower seed oil decreased from (61.32¡À1.19) and (57.50¡À0.30) m2/g to (51.99¡À0.90) and (40.13¡À1.51) m2/g respectively, while the body emulsification activity of sunflower seed oil was significant at 50-70 ¡æ. Higher than 30-40 ¡æ and 80-90 ¡æ (P<0.05); soybean, peanut and sunflower oil bodies have good oxidation stability under storage conditions of 4 ¡æ and 25 ¡æ, but the oxidation degree of peanut oil bodies is significantly higher than Soybean oil body and sunflower oil body (P£¼0.05). Research shows that oil bodies have good thermal stability, and there are differences in the physical and chemical properties of oil bodies from different oil crops under different temperature conditions.   For further details regarding this article and its research, please do not hesitate to contact our team for assistance. Original research done by Hou Juncai, Zhou Xin, Cui Chunli, Zhang Hongchao, Jiang Lianzhou, Wang Qiuling, Jiang Shanshan  

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