Functional properties of protein isolates, globulin and albumin extracted from Ginkgo biloba seeds
文献类型： 外文期刊
作者： Deng, Qianchun 1 ; Wang, Lan 2 ; Wei, Fang 1 ; Xie, Bijun 3 ; Huang, FengHong 1 ; Huang, Wen 3 ; Shi, John 4 ; Huang, Qin 1 ;
作者机构： 1.Chinese Acad Agr Sci, Oil Crops Res Inst, Wuhan 430062, Peoples R China
2.Hubei Acad Agr Sci, Inst Farm Prod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China
3.Cent China Agr Univ, Food Sci & Technol Coll, Wuhan 430070, Peoples R China
4.Agr & Agri Food Canada, Guleph Food Res Ctr, Guelph, ON N1G 5C9, Canada
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：
页码：
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.
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