Structural, physicochemical and functional properties of Semen Ziziphi Spinosae protein

• Published in: RSC advances Vol. 1; no. 49; pp. 29555 - 29566
• Main Authors: Zhang, Hongyin, Shao, Shuai, Han, Rongxin, Zhang, Rongrong, Ma, Xintong, Wang, Miao, Wan, Zhiqiang, Zhao, Daqing, Yan, Mingming
• Format: Journal Article
• Language: English
• Published: England Royal Society of Chemistry 11.08.2020; The Royal Society of Chemistry
• Subjects: Chemistry; Denaturation; Dichroism; Differential scanning calorimetry; Electrophoresis; Fluorescence; Foaming; Food processing industry; Fourier transforms; Functional foods & nutraceuticals; Glycoproteins; Infrared analysis; Properties (attributes); Proteins; Spectrum analysis; Traditional Chinese medicine
• ISSN: 2046-2069; 2046-2069
• DOI: 10.1039/d0ra03731a

Semen Ziziphi Spinosae ( Ziziphus jujuba Mill. var. spinosa (Bunge) Hu ex H. F. Chou) is a functional food and a traditional Chinese medicine (TCM) in China. Herein, Semen Ziziphi Spinosae protein (SZSP) was prepared by an alkaline extraction and acid precipitation method, of which the structural, physicochemical, functional and emulsion properties were investigated. Results showed that SZSP contained an ideal amino acid composition. The structural properties of the proteins were characterized using Fourier transform infrared spectroscopy (FTIR), relative fluorescence and circular dichroism (CD) spectroscopy analysis. The electrophoresis profiles showed that the main molecular weight of the protein components was about 10-40 kDa and contained some glycoproteins. Differential scanning calorimetry analysis indicated that the denaturation temperature of SZSP was 110.5 °C. The functional properties showed that SZSP has good water and oil absorption capacity, high emulsifying ability and foaming stability. The overall results suggest that SZSP is a promising protein source for the functional food industry. We determined and analyzed the structural, physicochemical and functional properties of Semen Ziziphi Spinosae protein. It shows that SZSP has good processing properties and can become a new plant protein source.