• Login
• Admin

Fisk, Ian D. and Gray, David A. (2011) Soybean (Glycine max) oil bodies and their associated phytochemicals. Journal of Food Science, 76 (9). C1349-C1354. ISSN 0022-1147

Full text not available from this repository.

Abstract

Abstract:  Soybean oil bodies were isolated from 3 cultivars (Ustie, K98, and Elena) and the occurrence of 2 classes of phytochemicals (tocopherol isoforms and isoflavones) and strength of their association with isolated oil bodies was evaluated. Tocopherol is shown to be closely associated with soybean oil bodies; δ-tocopherol demonstrated a significantly greater association with oil bodies over other tocopherol isoforms. Isoflavones do not show a significant physical association with oil bodies, although there is some indication of a passive association of the more hydrophobic aglycones during oil body isolation.

Practical Application:  Oil bodies are small droplets of oil that are stored as energy reserves in the seeds of oil seeds, and have the potential to be used as future food ingredients. If oil body suspensions are commercialized on a large scale, knowledge of the association of phytochemicals with oil bodies will be valuable in deciding species of preference and predicting shelf life and nutritional value.

Item Type:	Article
RIS ID:	https://nottingham-repository.worktribe.com/output/708734
Schools/Departments:	University of Nottingham, UK > Faculty of Science > School of Biosciences > Division of Food Sciences
Identification Number:	https://doi.org/10.1111/j.1750-3841.2011.02428.x
Depositing User:	Snowden, Ms Diane
Date Deposited:	01 Apr 2014 13:31
Last Modified:	04 May 2020 16:31
URI:	https://eprints.nottingham.ac.uk/id/eprint/2684

Actions (Archive Staff Only)

Edit View