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Biological fresh-keeping agent for inhibiting blackening of Litopenaeus vannamei bodies

A biological preservative, white shrimp technology, applied in food science, food preservation, anti-enzyme immunoglobulin, etc., can solve problems such as food safety hazards, and achieve the effect of no potential harm, high efficiency and inhibitory activity

Active Publication Date: 2013-11-06
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the addition of these preservatives can exert a good blackening inhibition effect, it has produced very serious potential food safety hazards.

Method used

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  • Biological fresh-keeping agent for inhibiting blackening of Litopenaeus vannamei bodies
  • Biological fresh-keeping agent for inhibiting blackening of Litopenaeus vannamei bodies

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1: Preparation of tyrosine oxidase-specific yolk antibody of Penaeus vannamei and inhibition of melanization effect

[0017] 1. Extraction of tyrosine oxidase crude enzyme solution

[0018] Weigh 100 g of fresh Penaeus vannamei, clean it, cut it evenly, grind it into a paste in an ice bath, add 2.5 times the pH7.4 0.01 M phosphate buffer solution pre-cooled to 4 ℃ in advance, and slightly homogenize (10000 rpm, 0.5 min), centrifuged at 10000 rpm for 15 min at 4 °C, and the supernatant was the crude enzyme solution.

[0019] 2. Gradual purification of tyrosine oxidase

[0020] 2.1 Purification of crude enzyme by acetone precipitation

[0021] Take 200 mL of crude enzyme solution, add acetone pre-cooled to -10 ~ -15 °C at a volume ratio of 1:2, stir evenly, let stand for 20 min, and centrifuge at 10,000 r / min at 4 °C for 15 min, and the supernatant is again Add acetone pre-cooled to -10 ~ -15 °C at a volume ratio of 1:1, stir evenly, let stand for 20 min,...

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Abstract

The invention relates to a biological fresh-keeping agent for inhibiting blackening of Litopenaeus vannamei bodies. The biological fresh-keeping agent is prepared by separating purified tyrosine oxidase in the Litopenaeus vannamei bodies to serve as antigen immune laying hens and extracting tyrosine oxidase specific yolk antibodies from yolk in a separating mode. The biological fresh-keeping agent can remarkably inhibit activity of the tyrosine oxidase and effectively control blackening of the Litopenaeus vannamei bodies. Furthermore, the biological fresh-keeping agent is natural in sources, safe, free of potential hazard, peculiar, efficient, and simple in usage.

Description

technical field [0001] The invention relates to a biological antistaling agent, in particular to a biological antistaling agent for inhibiting the blackening of the shrimp body of Penaeus vannamei. Background technique [0002] The highly active tyrosine oxidase contained in Penaeus vannamei can catalyze tyrosine to form quinone compounds after the shrimp is harvested and died, and form melanin through oxidation reaction, which is deposited on the surface of the shrimp body, resulting in blackening of the shrimp body, which seriously affects South America. Sensory quality and commercial value of whiteleg shrimp. Studies have shown that inhibiting the activity of tyrosine oxidase can effectively reduce the probability of blackening of Penaeus vannamei and prolong its shelf life. [0003] At present, the main method for inhibiting the activity of tyrosine oxidase is to use chemical preservatives such as sulfites, 4-hexylresorcinol, and phytic acid. Although the addition of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3571C07K16/40C07K16/02
Inventor 隋建新党昕曹立民林洪
Owner OCEAN UNIV OF CHINA