Comparison of functional and structural properties of ginkgo seed protein dried by spray and freeze process

Li Shen; Jianlin Li; Lishuang Lv; Li Zhang; Rong Bai; Tiesong Zheng; Qiuting Zhang

doi:10.1007/s13197-020-04527-x

Comparison of functional and structural properties of ginkgo seed protein dried by spray and freeze process

J Food Sci Technol. 2021 Jan;58(1):175-185. doi: 10.1007/s13197-020-04527-x. Epub 2020 May 28.

Authors

Li Shen¹, Jianlin Li¹, Lishuang Lv¹, Li Zhang¹, Rong Bai¹, Tiesong Zheng¹, Qiuting Zhang¹

Affiliation

¹ Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 2 Xuelin Road, Qixia, Nanjing, 210097 People's Republic of China.

Abstract

The influences of spray-drying and freeze-drying processes on functional properties of ginkgo seed proteins (GSP) were systematically investigated. It was revealed that GSP dried by spray (SGSP) displays an significantly improved water holding capacity and superior emulsifying properties than the freezing-drying GSP (FGSP), whereas, the oil binding capacity is higher in FGSP. The difference in properties of SGSP and FGSP can be attributed to their different structural characteristics. Comparing with FGSP, SGSP was demonstrated having more disulfide bonds, more amorphous and less ordered structure, accounted for big differences in functional properties. With the outstanding functional characteristics, GSP could be potentially applied in oil-in-water type food system, such as milk and mayonnaise. Finally, it is important to choose the suitable drying method according to the requirements of the specific food system.

Keywords: Emulsifying properties; Freeze-drying; Ginkgo seed protein; Spray-drying; Water-holding capacity.