Related Experiment Video
Updated: May 2, 2026
Isolation and Biophysical Study of Fruit Cuticles
Published on: March 30, 2012
Zinc-chlorogenic acid network-induced tomato seed protein gels: Fabrication, characterization, and application in a
Jiahao Li1, Wenjia Wang1, Xin Yuan1
1College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Abstract:
Tomato seed protein (TSP) exhibits gelation potential but forms a weak network, limiting its industrial applications. This study employed zinc-chlorogenic acid networks (ZCN) to enhance TSP gels for plant-based spreadable cheese. TSP was successfully isolated, and ZCN was incorporated at varying Zn2+:CGA ratios (1:1, 1:2, 2:1) and volumes (10-40 μL). Results showed that ZCN with Zn2+:CGA = 2:1 and 20 μL addition yielded optimal gel properties: storage modulus (G') increased to 1881.2 Pa, water holding capacity reached 80.3 %, and hardness (29.2 g) and gumminess (23.3 g) were 1.99- and 3.13-fold higher than control, respectively. The prepared plant-based cheese (PBC) surpassed commercial animal-based samples in gel strength (G' at 1 Hz). In vitro digestion revealed superior digestibility for PBC, with free amino acid content increasing 2.83-fold post-digestion. This work establishes ZCN as an effective strategy for reinforcing TSP gels and provides a sustainable approach to valorize tomato seed waste for high-quality plant-based dairy alternatives.
