Gingko antioxidant active peptide and preparation method thereof

An anti-oxidative active peptide and a technology for anti-oxidative activity are applied in the field of ginkgo anti-oxidative active peptide and its preparation. The effect of oleic acid peroxidation activity and good reducing ability

Inactive Publication Date: 2012-02-01
NANJING FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

On the one hand, this is due to the fact that ginkgo seeds also contain some allergenic ingredients, which cannot be directly eaten in large quantities; on the other hand, there are fewer intensively processed products of ginkgo seeds, resulting in an oversupply in the market and a consequent drop in price

Method used

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  • Gingko antioxidant active peptide and preparation method thereof
  • Gingko antioxidant active peptide and preparation method thereof
  • Gingko antioxidant active peptide and preparation method thereof

Examples

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Effect test

Embodiment 1

[0020] At extraction pressure 35MPa, extraction temperature 50°C, CO 2 The ginkgo seed powder (through a 60-mesh sieve) was degreased under the conditions of a flow rate of 20 L / h and an extraction time of 4 h, and the oil content after degreasing was 0.95%. Weigh 100 g of degreased ginkgo seed powder, add 2.6 L of NaOH solution with a mass concentration of 2 g / L, place in a refrigerator at 4 °C for 12 h, and stir once every 30 min. The extract was centrifuged at 3000r / min for 15min, the pH value of the supernatant was adjusted to 4.62, and then centrifuged at 5000r / min for 20min to obtain a precipitate. Prepare the precipitate into 20g / L ginkgo seed protein solution, adjust the pH value to 8.5, first add 2709 alkaline protease, the addition amount is 6500U / g, and place it in a constant temperature oscillating water bath at 55°C for 4 hours; Put the solution in a 90°C water bath to kill enzymes for 10 minutes, adjust the pH value to 2.5, add 8500 U / g of pepsin, put it in a co...

Embodiment 2

[0022] At extraction pressure 30MPa, extraction temperature 50°C, CO 2 The ginkgo seed kernel powder (passed through a 60-mesh sieve) was degreased under the conditions of a flow rate of 20 L / h and an extraction time of 3 h, and the oil content after degreasing was 0.95%. Weigh 100 g of degreased ginkgo seed powder, add 2.6 L of NaOH solution with a mass concentration of 2 g / L, place in a refrigerator at 4 °C for 12 h, and stir once every 30 min. The extract was centrifuged at 3000r / min for 15min, the pH value of the supernatant was adjusted to 4.62, and then centrifuged at 5000r / min for 20min to obtain a precipitate. Prepare the precipitate into 2% ginkgo seed protein solution, adjust the pH value to 9.0, first add 2709 alkaline protease, the addition amount is 7000U / g, and place it in a 55°C constant temperature oscillating water bath for 5 hours; Place in a 90°C water bath to inactivate the enzyme for 10 minutes, adjust the pH value to 3.0, add pepsin at a rate of 9000U / g,...

Embodiment 3

[0024] At extraction pressure 35MPa, extraction temperature 50°C, CO 2 The ginkgo seed kernel powder (passed through a 60-mesh sieve) was degreased under the conditions of a flow rate of 20 L / h and an extraction time of 3 h, and the oil content after degreasing was 0.95%. Weigh 100 g of degreased ginkgo seed powder, add 2.6 L of NaOH solution with a mass concentration of 2 g / L, place in a refrigerator at 4 °C for 12 h, and stir once every 30 min. The extract was centrifuged at 3000r / min for 15min, the pH value of the supernatant was adjusted to 4.62, and then centrifuged at 5000r / min for 20min to obtain a precipitate. Prepare the precipitate into 2g / L ginkgo seed protein solution, adjust the pH value to 9.5, first add 2709 alkaline protease, the addition amount is 7500U / g, and place it in a constant temperature oscillating water bath at 55°C for 4 hours; Place the solution in a water bath at 90°C to inactivate the enzyme for 10 minutes, adjust the pH value to 3.0, add 9500 U / ...

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Abstract

The invention relates to a gingko antioxidant active peptide and a preparation method thereof. The preparation method of the gingko antioxidant active peptide comprises the following steps of: extracting gingko kernel proteins from gingko kernel powder of which the grease content is not higher than 0.95 percent and which serves as a raw material with an alkaline process; hydrolyzing the gingko kernel proteins stepwise by using alkali protease and pepsin; and purifying to obtain the gingko antioxidant active peptide. The sequence of the gingko antioxidant active peptide is Tyr-Val-Gly-Asp or Leu-Gly-Asn-Thr-Asp-Tyr-Ala-Val-His. In the method, the gingko antioxidant active peptide is prepared from gingko kernels serving as a raw material, so that the obtained product has high antioxidant activity, free radicals can be removed, linoleic acid peroxidation activity is suppressed, and high reducing capability is achieved. The preparation method has a scientific and reasonable technical design, and plays an important role in developing the gingko industry; and comprehensive utilization and increase in added value of gingko kernels can be realized.

Description

technical field [0001] The invention relates to a ginkgo antioxidant active peptide and a preparation method thereof. Background technique [0002] my country is rich in ginkgo resources, which account for 90% of the world's total ginkgo resources. With the development of the domestic ginkgo industry in recent years, the output of ginkgo seeds has also increased rapidly, resulting in a reduction in the price of ginkgo seeds. On the one hand, this is because ginkgo seeds also contain some allergenic ingredients, which cannot be directly eaten in large quantities; on the other hand, there are fewer intensively processed products of ginkgo seeds, resulting in an oversupply in the market and a consequent drop in prices. How to solve the problem of deep processing of ginkgo seeds has become the key to the development of ginkgo industry. [0003] Ginkgo seeds are rich in nutrition and have high edible and medicinal value. They contain protein, starch, flavonoids, terpenoids, alk...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/14C07K1/16C07K5/107C07K7/06
Inventor 吴彩娥曹福亮李婷婷范龚健贾韶千
Owner NANJING FORESTRY UNIV
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