Influence of extraction conditions on self-assembled colloidal particle formation in ginseng aqueous extract

During the processing of ginseng beverages, the formation of colloidal complexes occurs readily, which severely compromises the sensory quality of the final product and concurrently reduces the bioavailability of its functional components. Extraction conditions significantly influence the formation of self-assembled colloidal particles in ginseng water extracts. This study analyzed the main chemical composition and rheological properties of ginseng water extracts under different extraction conditions, identified the structure of the self-assembled colloidal particles, and further investigated the microstructure of these colloidal particles at different temperatures. The results clarified that both reversible and irreversible sedimentation tend to decrease with increasing extraction temperature, with a high temperature (80 °C) reducing the amount of colloidal precipitate by over 30%. Utilizing proteomics technology, protein molecules highly associated with carbohydrate binding were screened. Through molecular dynamics simulations, the binding mechanism of the colloidal particles was systematically elucidated. It was found that protein A0A5E6M5Y3 exhibits a stronger binding affinity for ginsenoside Rb1 (-10.26 kcal/mol) than for glucose (-6.816 kcal/mol), and the ternary complex demonstrated superior stability.