Ginkgo Biloba Polypeptide Preparation Key Technology Research
Abstract
In this study, ginkgo powder was used as the research object, and neutral protease and flavor protease were selected to study the degree of hydrolysis of ginkgo protein. Using single factor test and orthogonal test, the results show that the addition amount of neutral protease is 1.6mg/ml, pH is 7.0, enzymolysis temperature is 44oC, and the reaction time is 4h, the best hydrolysis degree is 4.68%; flavor; The added amount of protease is 7.2mg/ml, pH is 6.5, enzymolysis temperature is 55oC, and the reaction time is 6h. The best hydrolysis degree is 24.95%; finally, the ginkgo polypeptide is obtained by separation and purification by 3kDa filter membrane. The yield rate was 8.73%, and the obtained filtrate was concentrated by a rotary evaporator to prepare a polypeptide concentrate.
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Introduction
Ginkgo biloba, also known as ginkgo, is a precious medicinal and food homologous substance with high edible and medicinal value. In addition to rich nutrients, ginkgo also contains many special biologically active functional factors. It can be used as a tonic or as a food. Studies have shown that Ginkgo contains 17 kinds of amino acids. Among them, there are 8 essential amino acids, accounting for about 38% of the total amino acids. The osmotic pressure of peptides is lower than that of free amino acids, the absorption rate is high, and the characteristics of low antigen properties, etc., will not cause adverse reactions such as diarrhea and allergies. Ginkgo protein is enzymatically hydrolyzed into polypeptides, and ginkgo polypeptides have functional properties such as antioxidant, easy absorption, cholesterollowering properties, immune activity, and promotion of metal ion absorption[1]. The principle of enzymatic hydrolysis of protein is to break the peptide bond in the protein to turn the large long-chain protein in the protein into peptides and amino acids of different lengths. Enzymatic hydrolysis of protein has the advantages of low cost, mild reaction conditions, high reaction efficiency, and short time, no damage to amino acids, high product purity, and easy separation. The hydrolysis of proteins generally requires more than two complex proteases to be selected according to the structural and functional characteristics of the biologically active peptide. At present, a lot of research has been done on the preparation of peptides by protease hydrolysis. The peptides prepared by Wu Mengmeng used alkaline protease to hydrolyze the spirulina protein, and the optimal enzymatic conditions were pH 7.0, enzymatic hydrolysis temperature 55oC, reaction time 2.7h, and the ratio of enzyme addition to substrate concentration was 4300U/ g, the degree of hydrolysis can reach 26.8%[2]. Zhu Yanhua et al. obtained the best alkaline protease enzymatic hydrolysis of corn gluten meal through research and preparation of corn peptides: substrate concentration 4%, pH 9.5, enzyme addition amount 1000 U/g, temperature 55oC hydrolysis 4h[3].
Conclusion
In this study, neutral protease and flavor protease were selected to study the degree of hydrolysis of Ginkgo protein. Firstly, neutral protease is selected for single factor test and orthogonal test. The results show that the degree of hydrolysis is the best when the addition amount of neutral protease is 1.6mg/ml, pH is 7.0, enzymolysis temperature is 44oC, and reaction time is 4h. It was 4.68%; the single factor test and orthogonal test were performed with flavor protease. The results showed that the addition amount of flavor protease was 7.2mg/ml, pH was 6.5, enzymatic hydrolysis temperature was 55oC, and the reaction time was 6h. The best is 24.95%; finally, the Ginkgo biloba polypeptide is separated and purified by a 3kDa filter membrane, and the yield of Ginkgo biloba polypeptide is 8.73%.
Taizhou City, Jiangsu Province, China is known as the hometown of ginkgo. Its ginkgo production is abundant but the deep processing is insufficient, and the resource advantages of ginkgo cannot be fully utilized[9]. This study uses local resource advantages to clarify the mechanism of extraction and separation of Ginkgo biloba polypeptides, and screen the best extraction process for preparing polypeptides by enzymatic hydrolysis of proteins, provide theoretical and scientific basis for the comprehensive utilization of ginkgo, speed up the deep processing of ginkgo, and promote the structure of the ginkgo industry Adjustment and sustainable development[10] . This research aims to lay the foundation for the research of ginkgo polypeptide health products, and at the same time open up a new way for the comprehensive utilization of ginkgo.