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.
Keywords— Ginkgo peptide; Enzyme hydrolysis; Membrane separation and purification.
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