The objective of this study was to determine the effects of pH on the physicochemical properties of soybean oil bodies (SBOBs), peanut oil bodies (PNOBs) and sunflower oil bodies (SFOBs). The mean particle diameter[4,3] (D[4,3]) of oil bodies (OBs) changed to a stationary trend with increased pH. The surface hydrophobicity (H0) of SBOBs, PNOBs and SFOBs significantly decreased with increasing pH 2-12. The emulsifying activity index of SBOBs, PNOBs and SFOBs decreased with increased pH from 2 to 10. The viscosity modulus (G″) value of SBOBs at pH 4 was significantly higher than at pH 7 and pH 9. The initial elastic modulus (G') and G″ values of PNOBs at pH 9 were significantly higher than at pH 4 and pH 7. The G″ values of SFOBs at pH 4 and pH 9 were significantly lower than at pH 7. The steroleosin protein bands of SBOBs significantly decreased at pH 12. The protein bands of PNOBs were reduced at pH 2-4 and pH 10-12, and protein bands decreased most obviously at pH 2. The enthalpy of denaturation (ΔH) values of the oil body (OB) protein at pH 9 were significantly higher than at pH 4 and pH 7. The results showed that the ζ-potential, D[4,3], emulsifying property and H0 of SBOBs, PNOBs and SFOBs were similar to the change of pH value. The three types of OBs have better stability away from the isoelectric point.
Keywords: Emulsifying property; Oil body; Property; Rheological; pH.