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Application of zinc sulfate in aspect of inactivating bromelain at room temperature

A technology of bromelain and zinc sulfate, applied in the direction of hydrolytic enzymes, etc., can solve the problems of inapplicability, toxicity of iodoacetic acid, etc., and achieve the effect of good texture, high non-toxic safety, and expanded application range

Active Publication Date: 2011-08-31
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, iodoacetic acid is toxic and not suitable for the food industry

Method used

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  • Application of zinc sulfate in aspect of inactivating bromelain at room temperature
  • Application of zinc sulfate in aspect of inactivating bromelain at room temperature
  • Application of zinc sulfate in aspect of inactivating bromelain at room temperature

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The method that zinc sulfate passivates bromelain at normal temperature comprises the following steps:

[0020] (1) Preparation of bromelain solution: take 1g bromelain (food grade, specific activity unit: 500,000 U / g) and dilute it 1000 times, that is, first dissolve it to 100ml, then take 5ml of the above enzyme solution and dissolve it to 50ml;

[0021] (2) Adding zinc sulfate: Add different concentrations of zinc sulfate (see attached picture) to the above enzyme solution, the passivator concentration unit is mg (zinc sulfate) / mL (enzyme solution), and each ml of enzyme solution contains 0.02mg Bromelain;

[0022] It can be seen from the accompanying drawings that the passivation effect of the bromelain enzyme solution with a concentration of 0.02mg / mL shows that when the concentration of zinc sulfate is 1-4mg zinc sulfate / mL (enzyme solution), the enzyme activity can be reduced to below 5% of the original enzyme activity .

Embodiment 2

[0024] Zinc sulfate inactivates bromelain in meat products at room temperature, including the following steps:

[0025] (1) Raw meat processing: select fresh lean pork as raw material, remove surface fat, tendon and dirt, chop and mix into minced meat;

[0026] (2) Tenderization treatment of bromelain: according to the concentration of 0.2mg (enzyme) / g (meat), weigh bromelain (food grade, specific activity unit: 500,000 U / g) and dissolve it in 2mL distilled water to make an enzyme solution , sprinkle evenly into the minced meat, stir, so that the enzyme solution can permeate and diffuse evenly, and then react at 5°C for 1 hour to make the enzyme react with the minced meat;

[0027] (3) Zinc sulfate passivation: Weigh zinc sulfate at a concentration of 0.02g (zinc sulfate) / 100g (meat), add it directly to the tenderized minced meat, and mix it evenly with the minced meat.

[0028] Table 1 Changes of amino nitrogen in two groups of samples

[0029]

[0030] Note: -: indicate...

Embodiment 3

[0033] Zinc sulfate inactivates bromelain in meat products at room temperature, including the following steps:

[0034] (1) Raw meat processing: select cold-processed lean pork as raw material, remove surface fat, tendon and dirt, chop and mix into minced meat;

[0035] (2) Tenderization treatment of bromelain: according to the concentration of 0.5mg (enzyme) / g (meat), weigh bromelain (food grade, specific activity unit: 500,000 U / g) and dissolve it in 2mL distilled water to make enzyme liquid , sprinkle evenly into the minced meat, stir, so that the enzyme solution can permeate and diffuse evenly, and then react at 5°C for 1 hour to make the enzyme react with the minced meat;

[0036] (3) Zinc sulfate passivation: Weigh zinc sulfate at a concentration of 0.025g (zinc sulfate) / 100g (meat), add it to the tenderized minced meat, and mix it evenly with the minced meat.

[0037] Taking the sample without adding zinc sulfate as a control, the change of amino nitrogen in the two sa...

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Abstract

The invention discloses application of zinc sulfate in the aspect of inactivating bromelain at room temperature. The method comprises the following steps: preparing a bromelain solution, diluting the taken 1g of bromelain (food grade, specific activity unit: 50 ten thousand U / g) for 100 times, namely, firstly performing constant volume to 100ml, performing the constant volume on 5ml of bromelain solution to 50 ml; and adding zinc sulfate: respectively adding 0.1-4mg (zinc sulfate) / mL (bromelain solution), wherein 0.02mg of bromelain is contained in each mL of bromelain solution. According to the invention, the inactivation effect is good and safety is high, and the proper softness of a meet product can be ensured by using the zinc sulfate in the meat product.

Description

technical field [0001] The invention relates to the application of zinc sulfate in passivating bromelain at normal temperature. Background technique [0002] At present, protease has been widely used in meat tenderization, common papain, bromelain, ficin and so on. The meat can become tender and juicy through the moderate degradation of protease, and the taste is better. In addition, protease can promote the degradation of protein, accelerate the maturity of meat products and the formation of flavor. Therefore, some researchers used enzyme preparations in fermented sausages to promote the rapid maturation of fermented sausages. It has been reported that lipase and protease were added to fermented sausage at the same time, and the content of some free amino acids and free fatty acids was found to increase. Adding protease to fermented sausage can promote the proteolysis of dry fermented sausage, thereby improving the sensory properties without softening the product. More i...

Claims

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Application Information

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IPC IPC(8): C12N9/50
Inventor 朱秋劲薛力荔宋珊珊杨胜荣
Owner GUIZHOU UNIV
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