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A method for identifying whether vermicelli or vermicelli is mixed with foreign protein

A technology of heterologous protein and vermicelli, applied in the preparation of test samples, measuring devices, material analysis by electromagnetic means, etc., can solve the problems of blank, infringement of legal rights, and different quality of potato and sweet potato vermicelli noodles, etc. Simple operation, easy to quickly identify, easy to promote the effect of large-scale

Active Publication Date: 2018-06-12
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, due to the lack of relevant testing standards and methods, and the large price differences between corn starch, cassava starch, potato starch, and sweet potato starch in the market, some enterprises and individual processors are driven by economic interests. Adulterated and then made vermicelli, resulting in inconsistent quality of potato and sweet potato vermicelli, serious malicious competition, resulting in infringement of the legitimate rights and interests of potato and sweet potato vermicelli manufacturers, which greatly hindered the potato and sweet potato processing industry development of
[0004] The traditional identification method of vermicelli vermicelli is light inspection or fire inspection. The problem is that it can only be preliminarily speculated whether there are other impurities in vermicelli vermicelli or whether there are substances harmful to human body added by observing the transparency or smell.
[0005] At present, the report on the adulteration identification method of vermicelli or vermicelli made from potatoes is still blank

Method used

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  • A method for identifying whether vermicelli or vermicelli is mixed with foreign protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment 1 Composition and molecular weight comparison of sweet potato protein, potato protein, cassava protein and corn protein

[0041] Sweet potato protein, potato protein, cassava protein and corn protein are all extracted in the laboratory, among which sweet potato protein, potato protein and cassava protein are extracted by acid precipitation and alkali dissolution, and corn protein is extracted by ethanol.

[0042] 1) Add 2 mg of the above protein to 1 ml of dimethyl sulfoxide, mix well, and then ultrasonicate (50 Hz ultrasonic frequency, 40 W ultrasonic power, 30 °C temperature) for 30 min, centrifuge at 10,000 g for 30 min to take the supernatant;

[0043] 2) The obtained supernatant was mixed with 5 times electrophoresis loading buffer and then subjected to 15% polyacrylamide gel electrophoresis, the loading volume was 10 μL, and the electrophoresis was carried out at a constant current of 20 mA. Coloring and judging.

[0044]It was found that under non-red...

Embodiment 2

[0045] Example 2 Identification of potato vermicelli

[0046] Potato starch, 3% tapioca starch and 97% potato starch, 10% tapioca starch and 90% potato starch, 3% corn starch and 97% potato starch, 10% corn starch and 90% potato starch are used as raw materials to prepare vermicelli respectively, and the obtained The vermicelli are respectively recorded as 100% potato starch vermicelli, 3% tapioca vermicelli, 10% tapioca vermicelli, 3% corn starch vermicelli and 10% corn starch vermicelli. Adopt the gel electrophoresis condition identical with embodiment 1 to identify above-mentioned vermicelli, concrete operation is as follows:

[0047] 1) After the above-mentioned vermicelli is crushed, pass through a 100-mesh sieve, take 0.3g and add it into 1.5ml Tris-HCl buffer solution (containing 2% SDS and 4% glycerol), mix well and then ultrasonic (ultrasonic frequency is 50Hz, ultrasonic power is 40W, temperature is 30℃) for 30min, centrifuged at 10,000g for 30min to get the superna...

Embodiment 3

[0050] Embodiment 3 Identification of sweet potato vermicelli

[0051] With sweet potato starch, 3% tapioca starch and 97% sweet potato starch, 40% tapioca starch and 60% sweet potato starch, 3% corn starch and 97% sweet potato starch, 40% corn starch and 60% sweet potato starch are raw material preparation vermicelli, gained vermicelli Record respectively as 100% sweet potato starch vermicelli, 3% tapioca vermicelli, 40% tapioca vermicelli, 3% corn starch vermicelli and 40% corn starch vermicelli. Adopt the gel electrophoresis condition identical with embodiment 1 to identify above-mentioned vermicelli, concrete operation is as follows:

[0052] 1) After crushing the above vermicelli, pass through a 100-mesh sieve, take 0.3g and add them to 1.5ml dimethyl sulfoxide, mix well and then treat with ultrasonic (ultrasonic frequency is 50Hz, ultrasonic power is 40W, temperature is 30°C) for 30min, Centrifuge at 10,000g for 30min to get the supernatant;

[0053] 2) The obtained su...

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Abstract

The invention provides a method for discriminating doping of foreign protein in vermicelli or starch noodles. The main objective of the invention is to overcome the problem that doping and adulteration of vermicelli or starch noodles cannot be effectively discriminated in the prior art. The method provided by the invention determines doping and adulteration mainly by determining difference in protein composition and molecular weight of vermicelli or starch noodles and comprises the following main steps: determining a standard protein solution and a to-be-determined sample solution through polyacrylamide gel electrophoresis; then dyeing protein; and comparing color stripes of the to-be-determined sample and the standard protein solution to determine protein included in the to-be-determined sample. The method only needs equipment like an ultrasonic apparatus, an electrophoresis apparatus and a centrifuge, has low detection limit, is simple to operate, facilitates rapid discrimination of vermicelli or starch noodles and can be easily popularized in a large scale.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for identifying whether vermicelli or vermicelli is mixed with foreign protein. Background technique [0002] my country is a big potato planting and producing country, and its annual output ranks first in the world. It is the fourth major food crop after rice, corn and wheat. Starch is the main component of potatoes, accounting for about 50-80% of its dry weight, and is mainly used in the food industry to make vermicelli. Potato vermicelli vermicelli is a kind of traditional food that is generally loved in my country and the vast Asian countries and regions, and is sold well in many countries and regions such as South Korea and Japan. [0003] However, due to the lack of relevant testing standards and methods, and due to the large price differences between corn starch, tapioca starch, potato starch, and sweet potato starch in the market, some enterprises and in...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N27/447G01N1/38
CPCG01N1/38G01N27/44778
Inventor 木泰华张苗
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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