Method for preparing gingko protein peptide

Abstract

The invention relates to a method for deeply processing gingko, and particularly discloses a method for preparing gingko protein peptide. The method mainly comprises the following steps: (1), processing raw materials; (2), preparing gingko powder; (3), preparing gingko protein powder; (4), carrying out primary enzymolysis; and (5), carrying out secondary enzymolysis to obtain gingko glycopeptides, amino acid balance peptide and gingko polypeptide products. The utilization of gingko resources is expanded, and new resources are provided for developing products with special functions. The method is special and simple in process, and low in production cost; the gingko protein peptide is safe without toxic and side effects; the novel preparation process of the gingko polypeptide product is developed, a new utilization field of the gingko is opened up. The gingko polypeptide prepared by adopting the method provided by the invention can be used as raw material for developing health care foods, food additives and medicine raw materials and excipients.

Description

technical field [0001] The invention relates to a method for deep processing of ginkgo, in particular to a method for preparing ginkgo protein peptide. Background technique [0002] Ginkgo, commonly known as ginkgo, is rich in protein, starch and a variety of physiologically active ingredients. Ginkgo contains 62.4%-67% of starch, 11.3% of protein, 2.6% of fat, 5.2% of sucrose, 1.1% of reducing sugar, 0.26% of nuclear protein and minerals 3%. Ginkgo contains 17 kinds of amino acids, with a total amount of 10.77%. Among them, there are 7 kinds of essential amino acids, with a content of 3.42%, accounting for 31.8% of the total amino acid content, and 9 kinds of medicinal amino acids, with a content of 7.25%, accounting for 67.3% of the total amino acid content. %, 4 kinds of semi-essential amino acids, the content is 1.33%, accounting for 12.3% of the total amino acid content; ginkgo contains 25 kinds of mineral elements, the major elements account for 99.4% of the total min...

AI Technical Summary

Problems solved by technology

[0003] Ginkgo is rich in protein and starch, which are discarded as waste during the extraction process of ginkgo products, causing a waste of resources. Furthermore, the processing and utilization of ginkgo kernels are mostly low-end ordinary edible products. The utilization rate and added value of nutritional components are low, resulting in waste of resources

[0004] Prior art such as Chinese patent CN102422976A discloses a preparation method of ginkgo polypeptide, its technical feature is that after the shelled ginkgo fruit is extracted with alcohol, after coarse grinding and fine grinding to obtain slurry, a 500kDa ultrafiltration device is used to Ginkgo peptide hydrolyzate was obtained by removing impurities, and then separated by a 20kDa ultrafiltration membrane, then separated by a 100Da nanofiltration membrane, concentrated, and vacuum-dried at 50°C to obtain ginkgo peptide powder , as can be seen from the prior art case, the process is complicated, the yield is low, and the production cost is high. However, the undecomposed protein and starch are still filtered out as waste in the secondary membrane separation and cannot be fully utilized. The utilization rate of ginkgo is relatively low, which cannot bring better utilization efficiency and economic benefits to the development and utilization of ginkgo