Abstract: The present work was executed in order to investigate the influence of pasteurization on the oxidative stability of oil body emulsions from soybean, sunflower, peanut, sesame and walnut. The basic composition and fatty acid composition of the five oil bodies and the composition of their associated proteins were evaluated, and the influence of pasteurization at 85 ℃ for 10 min on the physical and oxidative stability of the oil body emulsions was investigated by dynamic laser scattering and confocal laser scanning microscopy. The results showed that the oil bodies revealed significant differences in their basic composition and fatty acid composition as well as the composition of their associated proteins. The oil body-associated proteins consisted of intrinsic and extrinsic membrane proteins. Unsaturated fatty acids were the major ones in oil bodies. Oleic acid, linoleic acid and α-linolenic acid were the predominant unsaturated acids. Of these five oil bodies, soybean oil bodies had the highest contents of protein and moisture, and the lowest oil content. Peanut oil bodies had the highest relative content of saturated fatty acids (21.27%), while walnut oil bodies had the highest relative content of unsaturated fatty acids (90.10%). Pasteurization is proven to improve the oxidative stability of oil body emulsions from soybean and peanut significantly. However, it can promote the oxidation of oil body emulsions from sunflower, sesame and walnut. These results provide evidence supporting the industrial application of oil bodies in salad, vegetable milk and other similar products.

Key words: oil bodies; pasteurization; oxidative stability