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Assembly of oleosin during efficient extraction: Altering the sequence of defatting solvents

文献类型： 外文期刊

作者： Li, Yu 1 ; Qiao, Yuqian 1 ; Zhu, Yuxuan 1 ; Shen, Wangyang 1 ; Jin, Weiping 1 ; Peng, Dengfeng 2 ; Huang, Qingrong 3 ;

作者机构： 1.Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China

2.Chinese Acad Agr Sci, Oil Crops Res Inst, Key Lab Oilseeds Proc, Minist Agr, Wuhan 430062, Peoples R China

3.Rutgers State Univ, Dept Food Sci, 65 Dudley Rd, New Brunswick, NJ 08901 USA

关键词： Oleosin; Protein assembly; Organic solvents; Extraction; Oil bodies

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 25 卷

页码：

收录情况： SCI

摘要： During the extraction of membrane proteins from oil bodies (OBs), organic solvents dissolve the lipid core and precipitate proteins through solvent stress. Here the effects of solvent type and defatting sequence on the composition and structure of membrane proteins were investigated via SDS-PAGE, FTIR, and SEM-EDS. High purity oleosin (86 %) was obtained by treatment first with a Floch solution and then with cold acetone and petroleum ether after twice washing OBs with urea. The 3D spatial structure of oleosin was predicted using AlphaFold 2, revealing that the secondary structure of oleosin was dominated by alpha-helices (>60 %). Oleosin consisted of two district types, with oleosin-H (16-17 kDa) being the part of the molecule with limited water solubility, while oleosin-L (13-14 kDa) constituted the non-soluble part. The results provided a technical means of efficient extraction of Camellia oleosins and selective separation of oleosin-L and oleosin-H.

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