Research On The Stability Of Peanut Oil Body Emulsions And The Emulsion Gels

Plant seeds store thiacylgycerols (TAGs) as energy source for germination and postgermination growth of seedings and the storage TAGs are confined to discrete, spherical organelled called oil bodies. Oil bodies have very good loading capacity and release atributes, so well as a potenicial drug delivery system it has important research and application value. In this article, the preparation process of peanut oil body and its physiochemical properties were studied. The influence of pH value, tempreture, ionic strength, ultrasonic and micro jet homogeneous processing on the stability of the peanut oil body emulsion was explored. Also, this paper prepared oil body emulsion gel and studied its rheological as well as the large deformation properties. Here are the results:1. This paper systemically investigated three different methods that were used in preparing peanut oil bodies. The extraction rate, oil recovery rate as well as the relative properties of oil bodies was learned. Water washing method combined with the detergent Tween20 was optimized as the most prospective method, which extraction rate is about 47.75%, and the oil recovery rate is almost 88.91%. Compared with the other methods, the oil body prepared with this method has relatively high stability when stored in the refrigerator for 10days, and it has better color as well as the plasticity.2. Compared the peanut emulsiongel and the other two different emulsions stabled by soy 7S globulin protein and casern acid aosium respectively. The peanut natural oil body emulsion has relatively high stability. Tempreture has little influence on the particle size of the natural emulsion. The addition of monovalent cation (Na+) can slightly influence the particle size, but the average particle size is no big change but around about 2.5μm. Replacely, the addition of divalent cation (Ca2+) can induce the particle size from becoming bigger. General relatively compared to the other two emulsions, the peanut oil body emulsion has similar or improved stability. This paper also examined the influence of ultrasonic power and time on the emulsion stability. The samples that were taken out when it was 25min when the oil body emulsion was processed under the 100W and 200W, had very huge particle size and the oil bodies were almost all broken, we can see from the microscope, but the samples taken out from the 300W and 400W, the particle size had little change.3. The particle size of the peanut oil body emulsion was getting smaller and smaller when the microfluidics pressure and circle times increased, but when 100MPa 3times and above, the particles size was becoming bigger and bigger. As the microfluidics pressure increased, the emulsion gel strength is becoming bigger at the mean time, but when the peanut oil body emulsion gel was processed under the pressure 150MPa for 2times, the emulsion gel strength became small suddenly.