Abstract
The preparation of α-glucosidase inhibitory peptides was gotten, which was derived from ginkgo biloba by enzymatic hydrolysis with papain. A factorial design experiment was conducted, while, the effects of concentration of substrate, pH, E/S ratio, extraction temperature and time were studied. And then, it was fractioned by using membrane ultrafiltration with molecular weight cutoffs of 100, 50, 30, 10 and 3 kDa. The results showed: with the concentration of substrate 1.5%, pH 7.36, E/S ratio of 5 g/100 g, temperature of 57.9 ℃ and extraction time of 4.4 h, the inhibitory activities ofα-glucosidase was the highest, and reached 17.18%. The inhibitory activities of α-glucosidase, peptide fraction <3 kDa, exhibited the highest and reached 50.43%. Therefore, the ginkgo protein hydrolysate or its active peptides can be used in foods against hypertension and related diseases.
Publication Date
11-28-2016
First Page
137
Last Page
141
DOI
10.13652/j.issn.1003-5788.2016.11.031
Recommended Citation
Can, ZHANG; Caie, WU; Gongjian, FAN; Tingting, LI; Jiahong, WANG; Hao, GONG; and Fuliang, CAO
(2016)
"Preparation ofα-glucosidase inhibitory peptides derived from Ginkgo biloba by enzymatic method,"
Food and Machinery: Vol. 32:
Iss.
11, Article 31.
DOI: 10.13652/j.issn.1003-5788.2016.11.031
Available at:
https://www.ifoodmm.cn/journal/vol32/iss11/31
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