Enhanced gelling properties and hydration capacity of ginkgo seed proteins by genipin cross-linking.
Food Chem
; 399: 133924, 2023 Jan 15.
Article
in En
| MEDLINE
| ID: mdl-36029672
ABSTRACT
The present study investigated the effects of genipin cross-linking on the gelling properties of ginkgo seed protein isolate (GSPI). Cross-linking of GSPI was achieved with different concentrations (0, 0.05, 0.1, 0.2, 0.4, 0.6% w/v) of genipin at pH 6.0. Compared to pure GSPI, genipin treatment led to lower solubility, surface hydrophobicity, and fluorescence intensity, while promoted protein aggregation. Cross-linked GSPI gels exhibited markedly improved gelling properties and water holding capacity (WHC), with up to 2.1-fold increases in gel hardness and 1.3-fold increases in WHC over non-treated GSPI gel. Electrophoresis and Fourier-transform infrared spectroscopy confirmed the cross-linking. Moreover, microstructural examination showed that cross-linking with genipin resulted in protein aggregation and more porous gel matrix. Overall, genipin cross-linking demonstrated great potential for the enhancement of gelling properties of ginkgo seed protein. The current research may expand the utilization of ginkgo seeds in food applications.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Ginkgo biloba
/
Protein Aggregates
Language:
En
Journal:
Food Chem
Year:
2023
Document type:
Article
Affiliation country: