Method for extracting myosin of noto-pleural muscles of freshwater fish

A technology of myosin and freshwater fish, which is applied to eliminate the influence of cathepsin L when extracting myosin of the dorsal muscle of freshwater fish, and extracts the field of myosin of the dorsal muscle of freshwater fish, which can solve the problem of poor gel formation ability and the influence of fish Miscellaneous problems such as mince quality, to achieve the effect of reducing activity

Inactive Publication Date: 2014-02-05
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Protein autolysis that occurs in the low pH range is mainly caused by cathepsin L, resulting in poor gel-forming ability and directly affecting the quality of surimi

Method used

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  • Method for extracting myosin of noto-pleural muscles of freshwater fish
  • Method for extracting myosin of noto-pleural muscles of freshwater fish
  • Method for extracting myosin of noto-pleural muscles of freshwater fish

Examples

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Comparison scheme
Effect test

Embodiment 1

[0023] A method for extracting silver carp dorsal muscle myosin, the method comprising the steps of:

[0024] (1) Put the live silver carp into the turnover box and let it stand for 1 hour. Fill the turnover box with clean and fresh tap water. The amount of water injected is subject to the fish body, and continuously fill the turnover box with oxygen;

[0025] (2) Put the live silver carp on the workbench, quickly take 100 grams of dorsal muscle from the joint of the head and back of the silver carp, and immediately put the collected dorsal muscle in 1000 mL of ice water ratio w / v =1: 5, rinse in ice water for 10 seconds, then remove the fish pieces and cut them into 2cm×2cm×2cm fish cubes. The time for this step should be controlled within 1 minute;

[0026] (3) Put the diced fish on a clean strainer, and immediately rinse with ice water with a ratio of w / v=1:5 for 1 min;

[0027] (4) Rinse the diced fish meat for 10 minutes in Tris-HCl buffer solution with a temperature of ...

Embodiment 2

[0038] A method for extracting grass carp dorsal muscle myosin, the method comprising the steps of:

[0039] (1) Put the live grass carp into the turnover box and let it stand for 1.5 hours. Fill the turnover box with clean and fresh tap water. The amount of water injected is based on the fish body, and continuously fill the turnover box with oxygen;

[0040] (2) Put the live grass carp on the workbench, quickly take 100 grams of dorsal muscles from the joint of the head and back of the grass carp, and immediately put the harvested dorsal muscles in 1000 mL of ice water ratio w / v = 1:5 Rinse in ice water for 15 seconds, then remove the fish pieces and cut into 3cm×3cm×3cm fish cubes, the time of this step should be controlled within 1 minute;

[0041] (3) Put the diced fish on a clean strainer, and immediately rinse with ice water with a ratio of w / v=1:5 for 1.2 minutes;

[0042] (4) Rinse diced fish for 15 minutes in Tris-HCl buffer solution of 6 times, temperature 0-4°C, pH v...

Embodiment 3

[0053] A method for extracting bighead carp dorsal muscle myosin, the method comprising the steps of:

[0054] (1) Put the live bighead carp into the turnover box and let it stand for 2 hours. Fill the turnover box with clean and fresh tap water. The amount of water injected is subject to the fish body, and continuously fill the turnover box with oxygen;

[0055] (2) Put the live bighead carp on the workbench, quickly collect 100 grams of dorsal muscle from the joint of the head and back of the bighead carp, and immediately put the collected dorsal muscle in 1000 mL of ice water ratio w / v = 1: 5, rinse in ice water for 20 seconds, then remove the fish pieces and cut them into 5cm×3cm×2cm fish cubes. The time for this step should be controlled within 1 minute;

[0056] (3) Put the diced fish on a clean strainer, and immediately rinse with ice water with a ratio of w / v=1:5 for 1.5 minutes;

[0057] (4) Rinse the diced fish in Tris-HCl buffer solution of 8 times, temperature 0-4...

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Abstract

The invention relates to a method for extracting myosin of noto-pleural muscles of freshwater fish, which belongs to the technical field of aquatic products. The method comprises the following steps: firstly, putting live fish into a pass box filled with fresh water and standing for 1-2 hours; rapidly taking the noto-pleural muscles of the live fish; washing fish dices by ice water; rinsing by a buffering solution; and finally, preparing a myosin solution. According to the method, the influences of cathepsin L are eliminated when the myosin of the noto-pleural muscles of aquaculture fish so as to obtain the high-purity myosin of fish.

Description

technical field [0001] The invention relates to a method for extracting dorsal muscle myosin of freshwater fish, in particular to a method for eliminating the influence of cathepsin L when extracting dorsal muscle myosin of freshwater fish, and belongs to the technical field of aquatic products. Background technique [0002] Myosin is the protein with the highest content in fish and also the most important protein in food processing, accounting for about one-third of the total protein of fish and 55% to 60% of myofibrillar protein. Myosin can form heat-induced gels and high-pressure-induced gels with a three-dimensional network structure. The formation of heat-induced gel by myosin is a very important process characteristic, which directly affects the texture, water retention and sensory quality of surimi products. [0003] There are many kinds of cathepsins in lysosomes. At present, 10 kinds of cathepsins have been purified and identified from the muscles and viscera of fi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K14/46C07K1/30
CPCC07K14/4716
Inventor 彭增起李君珂徐萌张雅玮王复龙
Owner NANJING AGRICULTURAL UNIVERSITY
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