Title
Effects of high hydrostatic pressure treatment on structural, allergenicity, and functional properties of proteins from ginkgo seeds
Author
Hao Zhou, Chengzhang Wang, Jianzhong Ye, Hongxia Chen, Ran Tao, Fuliang Cao
Year
2016
Journal
Innovative Food Science and Emerging Technologies
Abstract
The effects of high hydrostatic pressure (HHP) treatment on the structural, allergenicity and functional properties of ginkgo seed protein (GSP) were investigated. GSP was treated under pressures of 100, 200, 300, 400, 500, 600 and 700 MPa. Western blotting and ELISA assay revealed that HHP treatment at pressure ranges from 300 up to 700 MPa can significantly reduce the allergenicity of GSP. Meanwhile, SDS-PAGE, MALDI-TOF-MS, CD spectra, fluorescence spectra and UV absorption spectra analysis revealed that, after HHP treatment, the GSP disintegrated into proteins with small molecular weights ranging from 4 to 30 kDa; the secondary structures of α-helices and β-sheet were largely destroyed and turned into random coil; and the UV absorption intensity, surface hydrophobicity and sulfhydryl group (SH) content of GSP were significantly increased. Moreover, the HHP-treated GSP showed markedly improved heat stability and emulsifying properties compared to the untreated GSP.
Instrument
J-810
Keywords
Circular dichroism, Secondary structure, Food science, BIochemistry