Functional properties of protein isolates, globulin and albumin extracted from Ginkgo biloba seeds

文献类型： 外文期刊

第一作者： Deng, Qianchun

作者： Deng, Qianchun;Wei, Fang;Huang, FengHong;Huang, Qingde;Wang, Lan;Xie, Bijun;Huang, Wen;Tian, Binqiang;Shi, John;Xue, Sophia

作者机构：

关键词： ginkgo seed protein isolate;ginkgo seed globulin protein;ginkgo seed albumin protein;functional properties

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： In this study, the functional properties of Ginkgo seed protein isolate (GPI), Ginkgo seed globulin protein (GGP) and Ginkgo seed albumin protein (GAP) extracted from Ginkgo biloba seeds were investigated. The protein contents of GPI, GGP and GAP were 91.0%, 93.4% and 87.8%, respectively in the samples in which the sugar, polyphenol and crude fibre were removed by the preparation procedure. For functional properties of Ginkgo seed proteins in the natural state, GAP showed the highest oil-absorption capacity (9.3 ml/g), foaming capacity (67.8%), emulsifying capacity (65.4%) and emulsion stability (90.6%); while GPI showed the highest water absorption capacity (1.93 ml/g), and GGP showed the highest foam stability (55.5%). The differences of the chemical components, surface hydrophobicity, disulphide bond (SS) and sulfhydryl group (SH) contents of GPI, GGP and GAP, which were correlated significantly with functional properties of Ginkgo seed proteins, were also investigated. The improved functional properties, such as water absorption capacity, solubility, foaming properties and emulsifying properties of Ginkgo seed proteins were observed in a pH range of 8.0-10.0 or sodium chloride concentration of 0.5-0.75 M.

分类号： TS2

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