Modulating interfacial structure and lipid digestion of natural Camellia oil body by roasting and boiling processes

Oil body (OB) is the lipid-storage organelle in oilseed, and its stability is crucial for oilseed processing. Herein, effects of roasting and boiling on the structure, stability, and in vitro lipid digestion of Camellia OB were studied. The interfacial structure and physical stability of the extracted OB were investigated by electrophoresis, confocal-Raman spectroscopy, zeta-potential, and surface hydrophobicity, etc. Boiling caused protein loss on the OB surfaces, forming a stable phospholipid interface, which resulted in coalescence of the droplets (d > 100 mu m) and negative zeta-potential (-3 --8mV) values at a pH of 2.0. However, roasting partially denatured the proteins in the seeds, which were adsorbed on the OB surfaces. The random coil structure of interfacial protein increased to-20 % after thermal treatment. Besides, heating decreased the surface hydrophobicity of OB and improved lipid digestion. After boiling 60 min, the extent of lipolysis increased from 41.7 % (raw) to 57.4 %.

Automated summary

This study investigated the effects of boiling and roasting on the structure and digestion capacity of Camellia oil bodies. It was found that boiling caused protein loss on the oil body surfaces, while roasting partially denatured the proteins in the seeds and improved the lipid digestion capacity of the oil bodies.