Table 1
Different isolation procedures for the oil bodies of different seeds.
| Seeds | Pre-soaking | Crushing | Ratio S:L | pH | Washing step | % proteins | Reference |
|---|---|---|---|---|---|---|---|
| Rapeseed, Cotton, Flaxseed, Maize, Peanuts, Sesame | No | Homogenization 40 s | 1:4 | 7.5 | 2 M NaCl + sucrose, several cycles | 0,6–3,5% | (Tzen et al., 1993) |
| Rapeseed | 4 °C, 18 h | Waring Blender (15 000 rpm) | 1:10 | pH 6.5-11 | Sucrose (1 :4) | 18% | (Zhao et al., 2016) |
| Rapeseed (dehulled) | 4 h, pH 9 | Blender, 2 min | 1:8 | 9 | None | 7.8% | (Ntone et al., 2020) |
| Rapeseed | No | Mortar/Pestle + Glass Dounce homogenizer | 1:3 | 7.5 | Salts, buffer, sucrose + different methods (salt or Urea 8 M) | N.D. | (Katavic et al., 2006) |
| Rapeseed | No | Potter/Teflon plunger with a Heidolph motor (rate 7) | 1:17 | 7.5 | Na2CO3 + Sucrose | Lipid/Protein (w/w) = 16.7 | (Jolivet et al., 2013) |
| Sunflower | No | Blender, 2 min | 1:5 | Native | Urea 9 M + H2O | 7,4% | (White et al., 2008) |
| Sunflower (dehulled) |
16 h | Blender 90 s | 1:7 | 8 | pH 8, 1:4, 2 cycles | 3% | (Karefyllakis et al., 2019) |
| Soybean | 20 h | Homogenization, 8min | 1:5 | 7,5 | Tris-HCl/water | 8% | (Ding et al., 2020) |
| Rapeseed | 16 h | Blender 90 s + 24 H, 4 °C | 1:7 | 9,5 | NaHCO3 or Urea | <3% | (De Chirico et al., 2018) |
| Peanut | No | Blender 2 min, 18000 rpm | 1:9 | Native | Phosphate buffer at different pHs (7–11) | <1,5% | (Zaaboul et al., 2018) |
| Maize | 24 h | Blender 40 s x3 | 1:5 | 3–9 | pH 8,5, 1:5, then pH 5 | 18% | (Nikiforidis and Kiosseoglou, 2009) |
| Safflower | 12 h | Homogenization with Tris-HCl | 7.5 (Tris-HCl) |
Sucrose (125–500 mM), KCl (2 M), Urea (8 M) at 125, 250 mM/20 min, repeated 3 times | (Lacey et al., 1998) |
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