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Method for extracting fibrillin from chicken

A myofibrillar protein and chicken technology, which is applied in the field of chicken myofibrillar protein extraction, can solve the problems of low content of myofibrillar protein, affecting product quality, affecting the gelation performance of myofibrillar protein, and achieving protein yield High, good three-dimensional network structure, low cost effect

Inactive Publication Date: 2008-04-16
TIANJIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the main component of salt-soluble protein is myofibrillar protein, the content of myofibrillar protein obtained by this method is low, which affects the gelation performance of myofibrillar protein. Characteristics play an important role. The performance of the glue determines the output, texture, adhesion, fat content and water retention of the product, thus affecting the quality of the product.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Preparation of low ionic strength extract: prepare 1L of 0.1mol / L KCL solution, and add 2g of ethylenediaminetetraacetic acid disodium salt (EDTA 2 Na salt), the pH value of the solution is adjusted to 6.0 by a boric acid-sodium borate buffer solution with a concentration of 0.05 mol / L and a pH value of 7.0 to obtain a low ionic strength extract.

[0018] Preparation of high ionic strength extract: prepare 2L of KCL solution of 0.4mol / L, and add 4g of ethylenediaminetetraacetic acid disodium salt (EDTA 2 Na salt), with a concentration of 0.05mol / L, a boric acid-sodium borate buffer solution with a pH value of 7.0 to adjust the pH value of the solution to 6.0 to obtain a high ionic strength extract.

[0019] Take 50g of fresh chicken breast, remove the connective tissue and adipose tissue, chop it at room temperature (25°C), add 250ml of the low ionic strength extract prepared above, homogenize for 2min, and then centrifuge at a speed of 500r / min for 10min , a mixture o...

Embodiment 2

[0022] Preparation of low ionic strength extract: prepare 1L of 0.15mol / L KCL solution, and add 2g of ethylenediaminetetraacetic acid disodium salt (EDTA 2 Na salt), adjust the pH value of the solution to 6.5 with boric acid-sodium borate buffer solution of 0.05mol / L, pH7.0, to obtain a low ionic strength extract.

[0023] Preparation of high ionic strength extract: prepare 2L of KCL solution of 0.5mol / L, and add 4g of ethylenediaminetetraacetic acid disodium salt (EDTA 2 Na salt), adjust the pH value of the solution to 6.5 with 0.05mol / L, boric acid-sodium borate buffer solution of pH7.0 to obtain a high ionic strength extract.

[0024]Take 50g of frozen chicken breast, thaw at 4°C, remove connective tissue and adipose tissue, chop, add 250ml of the above low ionic strength extract, homogenize at room temperature (25°C) for 3min, and rotate at 550r / min After centrifugation for 10 min, a mixture of insoluble myofibrillar protein and unremoved connective tissue protein and lar...

Embodiment 3

[0027] Preparation of low ionic strength extract: prepare 1L of 0.2mol / L KCL solution, and add 2g of ethylenediaminetetraacetic acid disodium salt (EDTA 2 Na salt), adjust the pH value of the solution to 7.0 with 0.05mol / L, boric acid-sodium borate buffer solution of pH7.0 to obtain a low ionic strength extract.

[0028] Preparation of high ionic strength extract: prepare 2L of KCL solution of 0.6mol / L, and add 4g of ethylenediaminetetraacetic acid disodium salt (EDTA 2 Na salt), 0.05mol / L, pH7.0 use boric acid-sodium borate buffer to adjust the pH value of the solution to obtain a high ionic strength extract.

[0029] Take 50g of fresh chicken breast, remove connective tissue and adipose tissue, chop, add 250ml of the above-mentioned low ionic strength extract, homogenize at room temperature (25°C) for 4min, and centrifuge for 15min at a speed of 600r / min to obtain A mixture of insoluble myofibrillar proteins and unremoved connective tissue proteins and large fibrous clumps ...

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Abstract

The present invention discloses a method to extract myofibril protein from chicken, aiming to provide a method to extract myofibril protein with high purity, simplicity and low cost. The procedures are as follows: chicken under room temperature is cut into pieces, added with a low-ionic-strength extract with the pH of 6.0-7.0 to dissolve the dissolvable under the condition of low ionic acid strength, the solution undergoes even centrifuge to obtain a deposit containing myofibril protein, which is added with a high-ionic-strength extract with the pH of 6.0-7.0, the solution undergoes even centrifuge, and the separated myofibril protein deposit undergoes cycles of extraction with the high-ionic-strength extract, each of which is followed by centrifuges to eliminate the foreign proteins and the other impurities from the chicken, the deposit obtained from centrifuged suspension is the myofibril protein, which is added with the high-ionic-strength extract to prepare a solution, which is dialyzed under room temperature, frozen and dried to obtain the intended product of myofibril protein.

Description

technical field [0001] The invention belongs to the technical field of chicken protein extraction technology, and more specifically relates to a method for extracting chicken myofibrillar protein. Background technique [0002] In recent years, with the development of the economy, the improvement of living standards, and the strengthening of people's awareness of health and health care, the demand for meat has gradually shifted to economical and delicious meat with low fat, low cholesterol, low sodium, low calorie and high protein, etc. Advantages of healthy meat products. Chicken is famous for its high protein, low fat, low cholesterol, and high nutrition. It is the best among poultry meat, and the source of raw chicken is wide, the cost is low, and it is easy to obtain. However, because the theoretical and processing characteristics of muscle protein have not been studied clearly, the types of poultry meat products are single and processed products are few. In order to pr...

Claims

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Application Information

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IPC IPC(8): C07K1/36C07K1/30C07K1/34C07K4/12A23J1/02
Inventor 张坤生李令平任云霞
Owner TIANJIN UNIV OF COMMERCE
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