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

Deng, Qianchun; Wang, Lan; Wei, Fang; Xie, Bijun; Huang, Fenghong; Huang, Wen; Shi, John; Huang, Qingde; Tian, Binbin; Xue, Sophia Jun

doi:10.1016/j.foodchem.2010.07.108

Cited by 168 publications

(125 citation statements)

References 40 publications

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“…Free sulfhydryl group (SH) and disulfide bond (SS) were assayed by the method of Tang et al (2009) and Deng et al (2011). Protein samples (75 mg) were dissolved in 10 ml of Tris-Gly buffer (0.086 M Tris, 0.09 M glycine, and 0.04 M EDTA, pH 8.0) containing 8 M urea.…”

Section: Extent Of Chemical Modificationmentioning

confidence: 99%

Effect of maleylation on physicochemical and functional properties of rapeseed protein isolate

et al. 2016

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Influence of maleylation on the physicochemical and functional properties of rapeseed protein isolate was studied. Acylation increased whiteness value and dissociation of proteins, but reduced free sulfhydryl and disulfide content (p < 0.05). Intrinsic fluorescence emission and FTIR spectra revealed distinct perturbations in maleylated proteins' tertiary and secondary conformations. Increase in surface hydrophobicity, foaming capacity, emulsion stability, protein surface load at oil-water interface and decrease in surface tension at air-water interface, occurred till moderate level of modification. While maleylation impaired foam stability, protein solubility and emulsion capacity were markedly ameliorated (p < 0.05), which are concomitant with decreased droplet size distribution (d 32 ). In-vitro digestibility and cytotoxicity tests suggested no severe ill-effects of modified proteins, especially up to low degrees of maleylation. The study shows good potential for maleylated rapeseed proteins as functional food ingredient.

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Section: Extent Of Chemical Modificationmentioning

confidence: 99%

Effect of maleylation on physicochemical and functional properties of rapeseed protein isolate

et al. 2016

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“…Mientras que las AI presentaron solubilidad entre 22,7-35,6%, con diferencia estadísticamente significativa (p < 0,05) debido al pH, menor a la reportada para albúminas de Ginkgo biloba (70%) (Deng et al, 2011) y algarrobo africano (65%) (Lawal et al, 2005). La solubilidad de API fue mayor que en HDI, comportamiento similar al observado para proteínas de otras fuentes, donde los aislados mostraron mejor solubilidad que las harinas (Mao & Hua, 2012;Ogunwolu et al, 2009), debido probablemente a la mayor interacción proteína-disolvente (Singh, Kaur, & Sandhu, 2005).…”

Section: Resultados Y Discusionesunclassified

“…A alta concentración, la barrera de energía de activación no permite que la migración de las proteínas se lleve a cabo de una manera dependiente de la difusión . Sin embargo, los valores de CE exhibidos por GI estuvieron por debajo de lo reportado para globulinas de semillas de G. biloba (48,9-60,9%) (Deng et al, 2011).…”

Section: Propiedades Emulsionantes De Las Proteínas De I Paternounclassified

“…API, mostró buena solubilidad en agua, con los valores superiores de FC, seguido de AI, GI y HDI, con una estabilidad de 20,8, 25, 29,2, 17,9%, respectivamente, esto en condiciones básicas, excepto las AI que presentaron su máximo valor en pH = 6. La solubilidad de las proteínas es requisito para lograr una mejor capacidad de formación de espuma y estabilidad de la misma (Deng et al, 2011).…”

Section: Propiedades Espumantes De Las Proteínas De Ingaunclassified

“…Se ha reportado que las albúminas, globulinas y harina desgrasada de frijol han mostrado FC por encima de 65% (Lawal et al, 2005); mientras que valores de 84,6, 53,8 y 42,4% se reportaron para albúminas, aislado proteico y globulinas obtenidas de G. biloba, respectivamente, en condiciones básicas (pH entre 8 y 9) (Deng et al, 2011). El aislado proteico de soya ha mostrado FC de 41,8% con FS de 93% (Boye, Zare, & Pletch, 2010).…”

Section: Propiedades Espumantes De Las Proteínas De Ingaunclassified

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Propiedades tecnofuncionales y biológicas de harina, aislado y fracciones proteicas mayoritarias de semillas deInga paterno

Sánchez-Mendoza

Ruíz-Ruíz

Dávila-Ortíz

et al. 2017

CyTA - Journal of Food

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RESUMENSe evaluaron las propiedades tecnofuncionales y biológicas de harina, aislado proteico, albúminas y globulinas de semillas de Inga paterno, incluyendo solubilidad proteica, capacidad de absorción de agua y aceite, capacidad espumante y emulsionante, poder reductor de hierro (FRAP) y capacidad inhibitoria de la Enzima Convertidora de Angiotensina (ECA-I). Los resultados muestran que las globulinas presentan mayor solubilidad proteica, capacidad emulsionante y de absorción de aceite; mientras que las albúminas mejor capacidad de absorción de agua, mientras que el aislado proteico mostro mejor capacidad espumante. Estas propiedades fueron dependientes del pH. El FRAP fue de entre 3 y 30% de (0,1-0,3 mg proteína/mL) en todas las muestras, mientras que la actividad de inhibitoria de la ECA-I (0,3 mg proteína/mL) se presentó en harina y aislado proteico, existiendo diferencia estadísticamente significativa (p < 0,05) debido al tratamiento en ambos ensayos. La incorporación de proteínas de semillas de Inga paterno a formulaciones alimenticias podría mejorar sus propiedades tecnofuncionales y su actividad biológica.Techno-functional and biological properties of flour, isolated and majority protein fractions from seeds of Inga paterno ABSTRACT Inga paterno seeds techno-functional and biological properties of flour, protein isolate, albumins and globulins were evaluated. Protein solubility, water and oil absorption capacity, foaming and emulsifying capacity and stability, FRAP and inhibitory capacity ACE-I were including. Globulins had the highest protein solubility, emulsifying capacity and fat absorption capacity; while albumins showed better water absorption capacity. Protein isolate had higher values at foaming capacity. Techno-functional properties were pH dependent. The tested samples showed values between 3 and 30% of FRAP (0.1-0.3 mg protein/mL). Furthermore, flour and protein isolate showed inhibitory activity of ACE-I (0.3 mg protein/mL). Incorporation of Inga paterno proteins seed to food formulations could improve its techno-functional properties and biological activity. ARTICLE HISTORY

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Chemical Compositions and Oxidative Stabilities of Ginkgo biloba Kernel Oils from Four Cultivated Regions in China

Xie

Wang

Zheng

et al. 2021

J Americ Oil Chem Soc

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Ginkgo biloba is a living fossil and traditionally known as a source of pharmaceuticals and cosmetics, largely because of the lipids in the kernels. In the present study, fatty acids, triacylglycerols, micronutrients, and oxidative stabilities of G. biloba kernel oils from four major different cultivated regions in China were systematically analyzed. The results showed that the kernel oils contained more than 26 triacylglycerol species with high contents of linoleic acid (42.04–43.01%), oleic acid (14.33–18.00%), and trans‐vaccenic acid (15.13–16.86%). Functional fatty acids such as trans‐vaccenic acid, palmitoleic acid, and podocarpic acid were particularly enriched in the oils. In addition, high levels of tocopherols (173.41–272.18 mg/100 g) and 304.09–673.26 mg/100 g of phytosterols in the oils contributed to significantly improve their oxidative stabilities. In particular, α‐tocopherol (106.63–127.35 mg/100 g), γ‐tocopherol (41.41–133.65 mg/100 g), campesterol (53.22–139.88 mg/100 g), and β‐sitosterol (245.50–522.62 mg/100 g) were the dominant micronutrients; while γ‐tocopherol significantly affected oxidative stabilities of the four oils from different regions. It is suggested that the G. biloba kernel oils are ideal sources for high‐valued usages in skin care purpose, physical therapy, functional food, and nutritional supplements.

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

Cited by 168 publications

References 40 publications

Effect of maleylation on physicochemical and functional properties of rapeseed protein isolate

Effect of maleylation on physicochemical and functional properties of rapeseed protein isolate

Propiedades tecnofuncionales y biológicas de harina, aislado y fracciones proteicas mayoritarias de semillas deInga paterno

Chemical Compositions and Oxidative Stabilities of Ginkgo biloba Kernel Oils from Four Cultivated Regions in China

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