A Review of Ginkgo biloba L. Seed’s Protein; Physicochemical Properties, Bioactivity, and Allergic Glycoprotein

ABSTRACT

Protein is abundant in ginkgo biloba L. seeds, and it outperforms many other seed proteins in terms of functional qualities and can be used as food additive. Furthermore, the ginkgo biloba seed protein (GBSP) is easy to separate and does not include prohibited amino acids. Numerous GBSP’s separation and purification methods, physicochemical and functional properties, and bioactivities (anti-bacterial, anti-oxidative, and anti-tumor activities) were reviewed and compared to other proteins. Moreover the allergic glycoprotein that has limited GBSPs and various thermal and non-thermal technologies that have been used to reduce and eliminate GBSP allergy were reviewed, thus helping the production of hypoallergenic GBSP and making it suitable as a precious protein source. Finally, their advantages, drawbacks, recommendation, and future studies were provided.

KEYWORDS:

• Ginkgo biloba L.
• Ginkgo seed
• Ginkgo seed protein
• food processing
• allergens
• glycoprotein physicochemical properties
• biological activities

Disclosure statement

No potential conflict of interest was reported by the author(s).

Dedication

Dedicate this article to my mother, Theresa Agyei, who has been my lodestar. Thanks to her for bringing out the best in me and proving that a single mother can give out her best to give the best education to her 4 children when her husband died over 20 years ago.

Additional information

Funding

This article did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.