Oil bodies (OBs), which are found mainly in the seeds or nuts of oleaginous plants, are spherical droplets with a triacylglycerol core covered by phospholipid-protein layer. OB proteins (mainly oleosins) contribute to the unique physicochemical stability of OBs. In this study, oil body proteins were successfully extracted from peanut seeds. The secondary structure of oil body proteins consisted of 54.3% α-helix, 31.6% intermolecular β-sheet, 11.5% β-turns, 1.3% antiparallel β-sheet, and 1.3% random coil. Oil body proteins nanoparticles were fabricated using the antisolvent precipitation method. The mean particle size of colloidal oil body proteins particles was 215.6±1.8nm with a polydispersity index of 0.238±0.005. The morphology of these colloidal particles was observed by atomic force microscopy and confirmed as spherical particles. Oil in water emulsions with good stability against coalescence could be formed at protein concentration even as low as 0.1wt%. As an example of food application, oil in water emulsion of high loading of carnosic acid (2.5%) was successfully prepared. Results suggest that oil body proteins nanoparticles have a high potential of structuring interfaces and applications in the field of nutraceuticals and drug delivery.

Structure, assembly, and applications of peanut oleosin particles

Macromolecular Chemistry: The Second Century

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ACS Spring 2020 National Meeting & Expo

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.