Extraction Techniques and Modification Methods for Regulating the Structural and Functional Properties of Oleosome-Associated Proteins: A Review.

In recent years, oleosome-associated proteins (OPs) have gained increasing attention in the food and nutrition sectors due to their balanced amino acid composition and excellent functional properties. However, their low extraction yield, high hydrophobicity, and poor solubility hinder broader application in food systems. This review provides a concise overview of OPs' structural features, current extraction strategies, and the impact of modification techniques on their structural and functional attributes. Special emphasis is placed on hybrid extraction methods that integrate physical treatments (e.g., ultrasound, heating, colloid milling) with traditional chemical approaches to enhance yield while preserving protein functionality. Furthermore, the review discusses how physical and chemical modifications effectively regulate OPs' solubility, emulsifying capacity, aggregation behavior, and self-assembly characteristics. The regulatory mechanisms of different processing conditions on protein conformation and intermolecular interactions are summarized to guide functional optimization. Finally, the current technical challenges are outlined and future research directions are proposed, including the industrial scaling of hybrid extraction, precise control of structural modification, and application of OPs in emulsified and gel-based delivery systems. This work offers theoretical insight and practical guidance for the high-value utilization of OPs in food and related industries.