Method for preparing sericin-based antifreeze agent

A sericin and antifreeze technology, applied in the field of antifreeze derived from sericin, can solve the problems of heavy sweetness and heat

Inactive Publication Date: 2012-12-19
JIANGSU UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this type of antifreeze brings heavy sweetness and heat, and some people cannot use it due to diseases (such as diabetes), which limits the use of sugar antifreeze in surimi to a certain extent

Method used

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  • Method for preparing sericin-based antifreeze agent
  • Method for preparing sericin-based antifreeze agent
  • Method for preparing sericin-based antifreeze agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1. Dissolve sericin in water to a concentration of 0.5% (mass volume fraction, g / mL);

[0017] 2. Use 1.5mol / L NaOH to adjust the pH value to 9 and keep the temperature at 20°C.

[0018] 3. Add trypsin (trypsin activity: sericin protein mass = 40000U: 1g), and the enzymatic hydrolysis reaction lasts 0.5h;

[0019] 4. After the enzymatic hydrolysis, heat the solution to 80°C and keep it for 10 minutes to inactivate the enzyme. The obtained polypeptide solution is freeze-dried to obtain a sericin-derived enzymatic protein antifreeze agent.

Embodiment 2

[0021] 1. Dissolve sericin in water to a concentration of 10% (mass volume fraction, g / mL);

[0022] 2. Adjust the pH value to 7.5 with 1mol / L NaOH and keep the temperature at 30°C.

[0023] 3. Add trypsin (trypsin activity: sericin protein mass = 10000U: 1g), and the enzymatic hydrolysis reaction lasts 2 hours;

[0024] 4. After the enzymatic hydrolysis, heat the solution to 100°C and keep it for 5 minutes to inactivate the enzyme. The obtained polypeptide solution is freeze-dried, and the sericin-derived enzymatic protein antifreeze is used.

Embodiment 3

[0026] 1. Dissolve sericin in water to a concentration of 7.5% (mass volume fraction, g / mL);

[0027] 2. Adjust the pH value to 8 with 0.5mol / L NaOH and keep the temperature at 40°C.

[0028] 3. Add trypsin (trypsin activity: sericin protein mass = 20000U: 1g), and the enzymatic hydrolysis reaction lasts 4 hours;

[0029] 4. After the enzymatic hydrolysis, heat the solution to 90°C and keep it for 7 minutes to inactivate the enzyme. The obtained polypeptide solution is freeze-dried, and the sericin-derived enzymatic protein antifreeze is used.

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Abstract

A method for preparing a sericin-based antifreeze agent comprises the following steps: dissolving sericin with water to obtain solution with concentration of 0.5 to 10% (mass- volume fraction, g / mL); adjusting the pH value of the solution to 7.0 to 9.0 with 0.5-1.5mol / L NaOH solution, and carrying out heat preservation at 20 to 40 degrees centigrade; adding trypsin based on the ratio of the activity of trypsin to the mass of sericin of 10,000U to 40,000U to 1g, and carrying out enzymatic hydrolysis reaction for 0.5-4h; after the enzymatic hydrolysis reaction, heating the solution to 80 to 100 degrees centigrade, and maintaining for 5 to 10 min for carrying out inactivation treatment; and freeze-drying the obtained polypeptide solution, and obtaining the zymolytic protein antifreeze agent derived from sericin. The novel antifreeze agent provided by the invention belongs to non-carbohydrate, and the energy of those foods is not increased if the antifreeze agent is applied to freezing and refreshing protein foods, so that the diabetic patients can eat the frozen protein foods.

Description

technical field [0001] The invention relates to a preparation method of an antifreeze agent, in particular to an antifreeze agent derived from sericin protein, which is used to prevent freezing denaturation of protein during frozen storage of meat. Background technique [0002] Surimi is mechanically deboned fish meat that is washed with water and then added with cryoprotectant to maintain a long shelf life in the freezer. It is the main raw material for the production of surimi products. At present, Japan, the United States, Russia, Thailand and South Korea all attach great importance to the production of frozen surimi, and have become the world's largest producers of frozen surimi. In recent years, the production of frozen surimi and surimi products from freshwater fish has aroused the interest of food science and technology workers at home and abroad. [0003] Fish protein can be divided into three types, namely sarcoplasmic protein, myofibrillar protein and matrix prote...

Claims

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Application Information

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IPC IPC(8): A23B4/09
Inventor 颜辉吴琼英江明珠贾俊强
Owner JIANGSU UNIV OF SCI & TECH
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