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Jiang P, Kang Z, Zhao S, Meng N, Liu M, Tan B. Effect of Dynamic High-Pressure Microfluidizer on Physicochemical and Microstructural Properties of Whole-Grain Oat Pulp. Foods 2023; 12:2747. [PMID: 37509839 PMCID: PMC10378919 DOI: 10.3390/foods12142747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 07/14/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
By avoiding the filtration step and utilizing the whole components of oats, the highest utilization rate of raw materials, improving the nutritional value of products and reducing environmental pollution, can be achieved in the production of whole-grain oat drinks. This study innovatively introduced a dynamic high-pressure microfluidizer (DHPM) into the processing of whole-grain oat pulp, which aimed to achieve the efficient crushing, homogenizing and emulsification of starch, dietary fiber and other substances. Due to DHPM processing, the instability index and slope value were reduced, whereas the β-glucan content, soluble protein content and soluble dietary fiber content were increased. In the samples treated with a pressure of 120 MPa and 150 MPa, 59% and 67% more β-glucan content was released, respectively. The soluble dietary fiber content in the samples treated with a pressure of 120 MPa and 150 MPa was increased by 44.8% and 43.2%, respectively, compared with the sample treated with a pressure of 0 MPa. From the perspective of the relative stability of the sample and nutrient enhancement, the processing pressure of 120 MPa was a good choice. In addition, DHPM processing effectively reduced the average particle size and the relaxation time of the water molecules of whole-grain oat pulp, whereas it increased the apparent viscosity of whole-grain oat pulp; all of the above changes alleviated the gravitational subsidence of particles to a certain extent, and thus the overall stability of the system was improved. Furthermore, CLSM and AFM showed that the samples OM-120 and OM-150 had a more uniform and stable structural system as a whole. This study could provide theoretical guidance for the development of a whole-grain oat drink with improved quality and consistency.
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Affiliation(s)
- Ping Jiang
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Ziyue Kang
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Su Zhao
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Ning Meng
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Ming Liu
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Bin Tan
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
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2
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Decker EA, Villeneuve P. Impact of processing on the oxidative stability of oil bodies. Crit Rev Food Sci Nutr 2023; 64:6001-6015. [PMID: 36600584 DOI: 10.1080/10408398.2022.2160963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Plant lipids are stored as emulsified lipid droplets also called lipid bodies, spherosomes, oleosomes or oil bodies. Oil bodies are found in many seeds such as cereals, legumes, or in microorganisms such as microalgae, bacteria or yeast. Oil Bodies are unique subcellular organelles with sizes ranging from 0.2 to 2.5 μm and are made of a triacylglycerols hydrophobic core that is surrounded by a unique monolayer membrane made of phospholipids and anchored proteins. Due to their unique properties, in particular their resistance to coalescence and aggregation, oil bodies have an interest in food formulations as they can constitute natural emulsified systems that does not need the addition of external emulsifier. This manuscript focuses on how extraction processes and other factors impact the oxidative stability of isolated oil bodies. The potential role of oil bodies in the oxidative stability of intact foods is also discussed. In particular, we discuss how constitutive components of oil bodies membranes are associated in a strong network that may have an antioxidant effect either by physical phenomenon or by chemical reactivities. Moreover, the importance of the selected process to extract oil bodies is discussed in terms of oxidative stability of the recovered oil bodies.
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Affiliation(s)
- Eric A Decker
- Department of Food Science, University of Massachusetts, Chenoweth Laboratory, Amherst, Massachusetts, USA
| | - Pierre Villeneuve
- CIRAD, UMR Qualisud, Montpellier, France
- Qualisud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
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3
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Sun F, Wang Q, Gao C, Xiao H, Yang N. Effect of extraction pH and post-extraction heat treatment on the composition and interfacial properties of peanut oil bodies. Colloids Surf A Physicochem Eng Asp 2023. [DOI: 10.1016/j.colsurfa.2022.130351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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4
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Whole peanut milk prepared by an industry-scale microfluidization system: Physical stability, microstructure, and flavor properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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5
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Lichun W, Sun Y, Kang M, Zhong M, Qi B, Li Y. Effect of Pasteurization on Membrane Proteins and Oxidative Stability of Oil Bodies in Various Crops. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15562] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Wu Lichun
- College of Food Northeast Agricultural University Harbin 150030 China
| | - Yufan Sun
- College of Food Northeast Agricultural University Harbin 150030 China
| | - Mengxue Kang
- College of Food Northeast Agricultural University Harbin 150030 China
| | - Mingming Zhong
- College of Food Northeast Agricultural University Harbin 150030 China
| | - Baokun Qi
- College of Food Northeast Agricultural University Harbin 150030 China
| | - Yang Li
- College of Food Northeast Agricultural University Harbin 150030 China
- Harbin Institute of Green Food Science Harbin 150030 China
- Harbin Institute of Food Industry Harbin 150030 China
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6
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Physicochemical and rheological properties of peanut oil body following alkaline pH treatment. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112590] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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7
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The nutritional and physicochemical properties of whole corn slurry prepared by a novel industry-scale microfluidizer system. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111096] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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8
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Liang Y, Teng F, He M, Jiang L, Yu J, Wang X, Li Y, Wang Z. Effects of ultrasonic treatment on the structure and rehydration peculiarity of freeze-dried soy protein isolate gel. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2020.100169] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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9
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Li YT, Chen MS, Deng LZ, Liang YZ, Liu YK, Liu W, Chen J, Liu CM. Whole soybean milk produced by a novel industry-scale micofluidizer system without soaking and filtering. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110228] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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10
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Wang X, Ye A, Dave A, Singh H. In vitro digestion of soymilk using a human gastric simulator: Impact of structural changes on kinetics of release of proteins and lipids. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106235] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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11
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Ding J, Wen J, Wang J, Tian R, Yu L, Jiang L, Zhang Y, Sui X. The physicochemical properties and gastrointestinal fate of oleosomes from non-heated and heated soymilk. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105418] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Shimoyamada M. Current Status of Soymilk Processing and Structural Elucidation of Soymilk Components. J JPN SOC FOOD SCI 2020. [DOI: 10.3136/nskkk.67.45] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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13
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Ding J, Xu Z, Qi B, Liu Z, Yu L, Yan Z, Jiang L, Sui X. Thermally treated soya bean oleosomes: the changes in their stability and associated proteins. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14266] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jian Ding
- College of Food Science Northeast Agricultural University Harbin150030China
| | - Zejian Xu
- College of Food Science Northeast Agricultural University Harbin150030China
| | - Baokun Qi
- College of Food Science Northeast Agricultural University Harbin150030China
| | - Zongzhong Liu
- College of Food Science Northeast Agricultural University Harbin150030China
| | - Liangli Yu
- Department of Nutrition and Food Science University of Maryland College Park MD20742USA
| | - Zhang Yan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University (BTBU) Beijing100048China
- College of Horticulture and Landscape Architecture Northeast Agricultural University Harbin 150030 China
| | - Lianzhou Jiang
- College of Food Science Northeast Agricultural University Harbin150030China
- National Research Center of Soybean Engineering and Technology Harbin150030China
| | - Xiaonan Sui
- College of Food Science Northeast Agricultural University Harbin150030China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University (BTBU) Beijing100048China
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14
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Jappe U, Schwager C, Schromm AB, González Roldán N, Stein K, Heine H, Duda KA. Lipophilic Allergens, Different Modes of Allergen-Lipid Interaction and Their Impact on Asthma and Allergy. Front Immunol 2019; 10:122. [PMID: 30837983 PMCID: PMC6382701 DOI: 10.3389/fimmu.2019.00122] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Accepted: 01/15/2019] [Indexed: 12/12/2022] Open
Abstract
Molecular allergology research has provided valuable information on the structure and function of single allergenic molecules. There are several allergens in food and inhalant allergen sources that are able to interact with lipid ligands via different structural features: hydrophobic pockets, hydrophobic cavities, or specialized domains. For only a few of these allergens information on their associated ligands is already available. Several of the allergens are clinically relevant, so that it is highly probable that the individual structural features with which they interact with lipids have a direct effect on their allergenic potential, and thus on allergy development. There is some evidence for a protective effect of lipids delaying the enzymatic digestion of the peanut (Arachis hypogaea) allergen Ara h 8 (hydrophobic pocket), probably allowing this molecule to get to the intestinal immune system intact (sensitization). Oleosins from different food allergen sources are part of lipid storage organelles and potential marker allergens for the severity of the allergic reaction. House dust mite (HDM), is more often associated with allergic asthma than other sources of inhalant allergens. In particular, lipid-associated allergens from Dermatophagoides pteronyssinus which are Der p 2, Der p 5, Der p 7, Der p 13, Der p 14, and Der p 21 have been reported to be associated with severe allergic reactions and respiratory symptoms such as asthma. The exact mechanism of interaction of these allergens with lipids still has to be elucidated. Apart from single allergens glycolipids have been shown to directly induce allergic inflammation. Several-in parts conflicting-data exist on the lipid (and allergen) and toll-like receptor interactions. For only few single allergens mechanistic studies were performed on their interaction with the air-liquid interface of the lungs, in particular with the surfactant components SP-A and SP-D. The increasing knowledge on protein-lipid-interaction for lipophilic and hydrophobic food and inhalant allergens on the basis of their particular structure, of their capacity to be integral part of membranes (like the oleosins), and their ability to interact with membranes, surfactant components, and transport lipids (like the lipid transfer proteins) are essential to eventually clarify allergy and asthma development.
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Affiliation(s)
- Uta Jappe
- Division of Clinical and Molecular Allergology, Research Center Borstel, Leibniz Lung Center, Airway Research Center North, German Center for Lung Research, Borstel, Germany
- Interdisciplinary Allergy Outpatient Clinic, Department of Pneumology, University of Luebeck, Borstel, Germany
| | - Christian Schwager
- Division of Clinical and Molecular Allergology, Research Center Borstel, Leibniz Lung Center, Airway Research Center North, German Center for Lung Research, Borstel, Germany
| | - Andra B. Schromm
- Division of Immunobiophysics, Research Center Borstel, Leibniz Lung Center, Borstel, Germany
| | - Nestor González Roldán
- Junior Research Group of Allergobiochemistry, Research Center Borstel, Leibniz Lung Center, Airway Research Center North, German Center for Lung Research, Borstel, Germany
| | - Karina Stein
- Division of Innate Immunity, Research Center Borstel, Leibniz Lung Center, Airway Research Center North, German Center for Lung Research, Borstel, Germany
| | - Holger Heine
- Division of Innate Immunity, Research Center Borstel, Leibniz Lung Center, Airway Research Center North, German Center for Lung Research, Borstel, Germany
| | - Katarzyna A. Duda
- Junior Research Group of Allergobiochemistry, Research Center Borstel, Leibniz Lung Center, Airway Research Center North, German Center for Lung Research, Borstel, Germany
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15
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Idogawa S, Abe N, Abe K, Fujii T. Effect of Oleosins on the Stability of Oil Bodies in Soymilk. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.677] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Shiori Idogawa
- Taishi Food Inc
- Graduate School of Agricultural Science, Tohoku University
| | - Naoki Abe
- Graduate School of Agricultural Science, Tohoku University
| | - Keietsu Abe
- Graduate School of Agricultural Science, Tohoku University
| | - Tomoyuki Fujii
- Graduate School of Agricultural Science, Tohoku University
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16
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Wang Y, Xing J, Wang R, Guo S. The analysis of the causes of protein precipitate formation in the blanched soymilk. Food Chem 2017; 218:341-347. [PMID: 27719919 DOI: 10.1016/j.foodchem.2016.09.084] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2016] [Revised: 09/12/2016] [Accepted: 09/13/2016] [Indexed: 10/21/2022]
Abstract
This paper explored the causes of protein precipitate formation in blanched soymilk prepared by blanching soybeans through studying the changes in composition and amount of protein particles during its thermal processing. Compared with the traditional method of preparing soymilk, blanching changed the thermal aggregation behavior of protein particles. Results showed that when blanching was applied to soybeans, β-conglycinin (7S) was denatured in the blanched soybeans, which resulted in the fixation and aggregation of 7S prior to the grinding processing. Therefore, 7S lost its inhibitory ability on the growth of other protein aggregation, explaining the increased insoluble precipitates in the blanched soymilk.
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Affiliation(s)
- Yahui Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua Donglu, Haidian District, Beijing 100083, China
| | - Jiyun Xing
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua Donglu, Haidian District, Beijing 100083, China
| | - Ruican Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua Donglu, Haidian District, Beijing 100083, China
| | - Shuntang Guo
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua Donglu, Haidian District, Beijing 100083, China.
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17
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Abstract
Coagulation and rheological behaviors of soy milk are reviewed from the viewpoint of colloidal dispersion system. From the results of relative viscosity in the range of small oil body volume fractions, oil bodies containing oleosin behave as rigid spheres. The Krieger-Dougherty equation was found to describe relative viscosities well under high oil body volume fraction. These results indicate that oil bodies in soy milk behave as though suspended matter. Cross-linking between colloid particles occurs when the coagulant is added, and bulky clusters are formed. The viscosity rises due to the hydrodynamic effects of these bulky clusters. A new viscosity equation that combines the Krieger-Dougherty equation and the effective volume fraction could describe the viscos behavior well for wide range of solid contents. Tofu is made by adding a coagulant to soy milk. For lipid concentrations of less than 2%, rupture stress increases depending on the lipid concentration, whereas at concentrations of more than 3%, rupture stress tends to decline. Kinugoshi tofu samples have a maximum value for rupture stress depending on lipid concentration. Digestion of oleosin in high-fat soy milk using papain treatment results in the centrifugal separation of soy milk cream easily. This result indicates that oleosin let oil bodies in soy milk stable. Therefore, it is important to control the state of soy milk colloidal dispersions.
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Affiliation(s)
- Tomoyuki Fujii
- a Graduate School of Agricultural Science , Tohoku University , Sendai , Japan
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18
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Zhao L, Chen Y, Yan Z, Kong X, Hua Y. Physicochemical and rheological properties and oxidative stability of oil bodies recovered from soybean aqueous extract at different pHs. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.06.032] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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19
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20
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Yan Z, Zhao L, Kong X, Hua Y, Chen Y. Behaviors of particle size and bound proteins of oil bodies in soymilk processing. Food Chem 2016; 194:881-90. [DOI: 10.1016/j.foodchem.2015.08.100] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2015] [Revised: 08/21/2015] [Accepted: 08/24/2015] [Indexed: 10/23/2022]
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21
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Solubilization of proteins in extracted oil bodies by SDS: A simple and efficient protein sample preparation method for Tricine–SDS–PAGE. Food Chem 2015; 181:179-85. [DOI: 10.1016/j.foodchem.2015.02.088] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2014] [Revised: 02/15/2015] [Accepted: 02/17/2015] [Indexed: 11/21/2022]
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