Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.
School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA 92182, USA.
Food Chem. 2023 Jan 15;399:133924. doi: 10.1016/j.foodchem.2022.133924. Epub 2022 Aug 11.
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.
本研究考察了京尼平交联对银杏种子蛋白分离物（GSPI）胶凝特性的影响。通过在 pH 6.0 下用不同浓度（0、0.05、0.1、0.2、0.4、0.6%w/v）的京尼平对 GSPI 进行交联。与纯 GSPI 相比，京尼平处理导致溶解度、表面疏水性和荧光强度降低，而促进了蛋白质聚集。交联的 GSPI 凝胶表现出明显改善的胶凝特性和持水能力（WHC），凝胶硬度提高了 2.1 倍，WHC 提高了 1.3 倍。电泳和傅里叶变换红外光谱证实了交联。此外，微观结构检查表明，京尼平交联导致蛋白质聚集和更多孔的凝胶基质。总的来说，京尼平交联对增强银杏种子蛋白的胶凝特性具有很大的潜力。本研究可能会扩大银杏种子在食品应用中的利用。
