Sonication-assisted Extraction And Properties Of Ginkgo Biloba Protein

The Ginkgo biloba Protein was extracted from Ginkgo biloba powder, which was prepared by defatted, sonication-assisted alkaline extraction and acid precipitation was optimized. At the base of single factor test, the optimum technological conditions were determined. Further, the detail study of the physicochemical and functional properties of The Ginkgo biloba Protein and their relations to the stricture and factors were conducted to expound. The Conclusions were as follows:1. The basic compositions analysis results of Ginkgo biloba, powder and defatted Ginkgo biloba, powder showed that the content of chide protein was8.10%%a nd13.56%respectively. Ginkgo biloba was a good plant resource for protein separation and extraction.2. The main factor influenced to dissolution of protein was time of ultrasonic wave, followed by liquid to material.The optimal conditions were as follows:liquid to material25mL/g, pH10, extraction time of ultrasonic wave19min, extraction temperature45℃, the power of ultrasonic wave310W. In this way, the protein dissolution improved15.42%compared with the presented method.3. The content of chide protein of Ginkgo biloba Protein was80.36%, and the main content was albumin and globulin with the high content of85%. pi of Ginkgo biloba Protein was4.4. Amino acid analysis results showed that Ginkgo biloba Protein content all17kinds of amino acid. Glu, Asp, Arg concentration is the highest, Leu was lowest. The Amino acids and essential amino acid composition in the protein was77.6%and20.01%. The FLAA was Leu,and the SLEE was Lys. Ginkgo biloba Protein belonged to half a complete protein.(SDS-PAGE) analysis indicated that Ginkgo biloba Protein isolated with molecular weights of14.4KD,28KD,34.8KD,38.2KD.4. Solubility of Ginkgo biloba Protein was lower than SPI; FC EAI and ES oil-holding capacity of Ginkgo biloba Protein were better, FS, water capacity of Ginkgo biloba Protein was weaker. There were greater effect of pH on Solubility,FC and FS,EAI,water capacity of Ginkgo biloba Protein,but there was less influence on ES. The Concentrations of NaCl had greater effect on EAI, ES of Ginkgo biloba Protein,and had less effect on Solubility, FC and FS; The Concentrations of Sucrose had larger influence on Solubility, FS of Ginkgo biloba Protein, but the effect of Concentrations of Sucrose on FC, EAI and ES was not significant.