Glycosylation method for improving emulsification stability of collagen

A technology of emulsification stability and collagen, which is applied in the field of glycosylation to improve the emulsification stability of collagen, can solve sensory quality problems, food safety problems, side effects and other problems, and achieve the improvement of emulsification stability, improvement of functional properties, The effect of improving shelf life

Inactive Publication Date: 2016-05-04
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although there are many studies on the glycosylation of proteins by the Maillard reaction and the relationship between glycosylation and functional properties, when the Maillard reaction is used for protein modification, the reaction process is complicated, except for the desired protein- In addition to the sugar condensation reaction, there are other side reactions th

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Glycosylated collagen was prepared by using transglutaminase, and a glycosylation method of aquatic collagen based on chitooligosaccharide was obtained, which significantly improved its emulsification stability.

[0032] Concretely consists of the following steps:

[0033] (1) Preparation of fish skin gelatin: thaw frozen Atlantic salmon skin in running water, remove flesh and scale; cut fish skin into pieces, soak in 0.05mol / L NaOH solution (1:6, v / v) at room temperature for 40min, wash with water to neutralize; Then soak in 0.02mol / L citric acid solution (solid-liquid ratio 1 / 6) for 40min, wash with water to pH 5.3; extract in 60°C constant temperature water bath for 5h (solid-liquid ratio 1 / 2), filter to remove fish skin, centrifuge The supernatant was taken, ultrafiltered with an ultrafiltration membrane with a molecular weight cut-off of 30 kDa, and the product collected by freeze-drying was Atlantic salmon skin gelatin.

[0034] (2) Preparation of glycosylated pr...

Embodiment 2

[0043] Glycosylated collagen was prepared by using transglutaminase, and a glycosylation method of aquatic collagen based on chitooligosaccharide was obtained, which significantly improved its emulsification stability.

[0044] Concretely consists of the following steps:

[0045] (1) Preparation of fish skin gelatin: thaw frozen Atlantic salmon skin in running water, remove flesh and scale; cut fish skin into pieces, soak in 0.05mol / L NaOH solution (1:6, v / v) at room temperature for 40min, wash with water to neutralize; Then soak in 0.02mol / L citric acid solution (solid-liquid ratio 1 / 6) for 40min, wash with water to pH 5.3; extract in 60°C constant temperature water bath for 5h (solid-liquid ratio 1 / 2), filter to remove fish skin, centrifuge The supernatant was taken, ultrafiltered with an ultrafiltration membrane with a molecular weight cut-off of 30 kDa, and the product collected by freeze-drying was Atlantic salmon skin gelatin.

[0046] (2) Preparation of glycosylated pr...

Embodiment 3

[0050] Glycosylated collagen was prepared by using transglutaminase, and a glycosylation method of aquatic collagen based on chitooligosaccharide was obtained, which significantly improved its emulsification stability.

[0051] Concretely consists of the following steps:

[0052] (1) Preparation of fish skin gelatin: thaw frozen Atlantic salmon skin in running water, remove flesh and scale; cut fish skin into pieces, soak in 0.05mol / L NaOH solution (1:6, v / v) at room temperature for 40min, wash with water to neutralize; Then soak in 0.02mol / L citric acid solution (solid-liquid ratio 1 / 6) for 40min, wash with water to pH 5.3; extract in 60°C constant temperature water bath for 5h (solid-liquid ratio 1 / 2), filter to remove fish skin, centrifuge The supernatant was taken, ultrafiltered with an ultrafiltration membrane with a molecular weight cut-off of 30 kDa, and the product collected by freeze-drying was Atlantic salmon skin gelatin.

[0053] (2) Preparation of glycosylated pr...

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Abstract

The invention belongs to the technical field of chitosan oligosaccharide modification of proteins, and particularly, relates to a glycosylation method for improving the emulsification stability of aquatic collagen. The aquatic collagen is subjected to glycosylation modification by adopting chitosan oligosaccharide to obtain modified glycosylated collagen; in particular, the method comprises three steps of preparation of fish skin gelatin, glycosylated protein preparation, and purification and collection; transglutaminase (TG enzyme) is used for realizing chitosan oligosaccharide modification of the collagen, functional properties (including water absorption, gelation property, thermal stability and the like) of the chitosan can be improved, the collagen is allowed to have certain physiological activities (including activities of enhancing immunity, lowering blood pressure, lowering blood sugar, reducing cholesterol and the like), moreover, the problems generated in glycosylation modification of the protein through a Maillard reaction are solved, a protein ingredient having special functional properties is developed for food industries, and a new theoretical basis and a new technical method are provided.

Description

technical field [0001] The invention belongs to the technical field of chitosan oligosaccharide modification of proteins, and in particular relates to a glycosylation method for improving the emulsification stability of collagen. Background technique [0002] Collagen is a protein with a triple helix structure. The common types are type I, type II, type III, type V and type XI. It has good biocompatibility, biodegradability and biological activity. Food grade collagen is usually white in appearance, light in taste, soft in taste and easy to digest. It is often used as nutritional ingredients and functional substances in the food field. It can be used as health food and packaging materials, and can also be used as food additives in the improvement of meat products, frozen foods, beverages, pastries, and dairy products. [0003] The emulsifying properties of protein play an important role in the formation and stability of food emulsions, and greatly affect the quality and she...

Claims

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Application Information

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IPC IPC(8): C07K14/78C07K1/107A23L33/18
CPCC07K14/78
Inventor 侯虎陆姣含樊燕李八方
Owner OCEAN UNIV OF CHINA
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