作者：曲迪、田茹、刘惠芳、沙纪越、王治同、文连奎

刊物名称：Food Chemistry

发表年月：January 2026

摘要内容：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 func tional components. Extraction conditions significantly influence the formation of self-assembled colloidal par ticles 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 tempera tures. The results clarified that both reversible and irreversible sedimentation tend to decrease with increasing extraction temperature, with a high temperature (80 ℃) 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 sys tematically elucidated. It was found that protein A0A5E6M5Y3 exhibits a stronger binding affinity for ginse noside Rb1 ( 10.26 kcal/mol) than for glucose ( 6.816 kcal/mol), and the ternary complex demonstrated superior stability.

Influence of Extraction Conditions on Self-Assembled Colloidal Particle Formation in Ginseng Aqueous Extract

原文链接：https://doi.org/10.1016/j.foodchem.2026.148071