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Method for preparing gingko protein peptide

A technology of ginkgo and protein powder, which is applied to the preparation method of peptides, protein composition of vegetable seeds, protein food processing, etc., can solve the problem of low utilization rate and added value of ginkgo nutritional components, can not be fully utilized, and the utilization rate of ginkgo Low-level problems, to achieve the effect of good flavor, saving raw materials and saving time

Active Publication Date: 2015-07-22
上海舜薪生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028]Take the ripe and fresh ginkgo fruit, and after shelling to get the kernel, put the kernel into 100 ℃ boiling water for 2 minutes, then put it into 50-60 ℃ hot water, gently rub and rinse to remove the inner seed coat. Rinse with running water, then quickly immerse it in an aqueous solution containing 0.5% salt, 0.25% citric acid and 0.1% ascorbic acid for color protection treatment for 30 minutes, remove and drain the water; then use a grinding wheel mill for coarse grinding , Add 8 times the weight of nuts in an aqueous solution containing 0.3% salt and 0.2% citric acid during coarse grinding, and after grinding into a uniform slurry, immediately send it to a colloid mill for fine grinding, fine grinding for 15-25 minutes, and make the pulp It becomes a uniform milky slurry, and then the milky slurry is sent to a centrifugal filter for centrifugal filtration to obtain a filtrate, and the slurry residue is added with 0.3% by weight of the 0.3% salt and 0.2% citric acid a...

Embodiment 2

[0030] The ginkgo powder obtained in Example 1 is weighed and pure water is mixed according to its weight ratio of 1:20 ingredients, fully stirred, and the pH value is adjusted to between 6.6-7.2 with 1moL / L sodium hydroxide solution, soaked for 3h, filtered, The filter residue is used for other purposes. The filtrate is adjusted to pH 4-5 with 0.5moL / L hydrochloric acid, boiled for 3 hours, and allowed to settle for precipitation. Double the amount of pure water, stir well, and when it is cooled to 38-45 ℃, centrifuge to dry to obtain wet ginkgo protein, and vacuum dry to obtain ginkgo protein powder.

Embodiment 3

[0032] Take by weighing the ginkgo protein powder obtained in Example 2, add purified water to dissolve, the weight concentration of ginkgo protein powder in water is 2%, heat in constant stirring, make the solution temperature reach 50 ℃, use 1moL / L sodium hydroxide Adjust the pH value to 6.5-6.9. After dissolving, measure the pH value again to ensure that the pH value is in the range of 6.6-6.8 and the solution temperature is in the range of 48-52°C. Then add neutral protease at 1.5-3% of the weight of the ginkgo protein solution. Carry out enzymolysis, and the enzymolysis time is 2.5-4 hours to obtain a neutral protease enzymolysis solution, and then the neutral protease enzymolysis solution is kept at 48-52°C without adjusting the pH value, and ginkgo protein powder is added. The compound flavor protease with a weight of 1.5-3% of the solution continues enzymatic hydrolysis for 4.5-8.5 hours to obtain an enzymatic hydrolysis solution, and then adjust the pH value of the enz...

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PUM

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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% starch, 11.3% protein, 2.6% fat, 5.2% sucrose, 1.1% reducing sugar, 0.26% nucleoprotein and minerals. 3%. Ginkgo contains 17 kinds of amino acids, with a total amount of 10.77%, including 7 kinds of essential amino acids for human body, with a content of 3.42%, accounting for 31.8% of the total amino acid content, 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, macro elements account for 99.4% of the total mineral elements, mainly Ca,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07K1/12A23J1/14A23J3/34A23J3/14
Inventor 张志年其他发明人请求不公开姓名
Owner 上海舜薪生物科技有限公司