Polyphenol oxidase passivation method based on dielectric barrier discharge low-temperature plasma

A low-temperature plasma, dielectric barrier discharge technology, applied in the direction of food electrical treatment, the function of food ingredients, preservation of meat/fish with chemicals, etc. Reduce the activity of polyphenol oxidase, etc., to achieve the effect of stable colorless substances, low cost, and inhibition of blackening

Active Publication Date: 2018-03-06
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Although it does not affect the nutritional value of shrimp, it seriously affects the sensory quality and commodity value of shrimp
[0003] The prior art such as the Chinese invention patent whose authorized notification number is CN 100539850 C discloses a method for inhibiting the blackening of shrimp shells. This invention preserves shrimps in an environment with high ozone concentration and relative humidity, and ozone can passivate Polyphenol oxidase achieves the purpose of inhibiting melanism, but the reduction degree of polyphenol oxidase activity in this invention is low, and the anti-melanization effect needs to be improved

Method used

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  • Polyphenol oxidase passivation method based on dielectric barrier discharge low-temperature plasma
  • Polyphenol oxidase passivation method based on dielectric barrier discharge low-temperature plasma
  • Polyphenol oxidase passivation method based on dielectric barrier discharge low-temperature plasma

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Embodiment 1

[0013] A method for passivation of polyphenol oxidase based on dielectric barrier discharge low-temperature plasma, including the following steps: first, dielectric barrier discharge low-temperature plasma treatment, the treatment voltage is 55kV, and the time is 60s; then the preparation of inhibitors: take 20 Mix parts of phytic acid, 4 parts of ethylenediaminetetraacetic acid, 5 parts of carboxylic acid dibasic ester and 35 parts of water, then add 0.3 part of pentaerythritol and 0.1 part of benzyl benzoate, stir for 10 minutes, and then add 15 parts of cysteine, Mix for 3 minutes under the ultrasonic power of 300W to obtain the inhibitor. The ratio of L-cysteine ​​to D-cysteine ​​in the added cysteine ​​is 5 / 1; the last is the inhibitor passivation: take 9 Add 55 parts of inhibitor to the shrimp that has undergone plasma treatment, and soak for 20 minutes. Plasma contains electrons, ions, excited state atoms, metastable atoms, free radicals and other highly active substance...

Embodiment 2

[0015] A method for passivation of polyphenol oxidase based on dielectric barrier discharge low-temperature plasma, including the following steps:

[0016] 1) Dielectric barrier discharge low-temperature plasma treatment: The dielectric barrier discharge low-temperature plasma is applied to the treatment of shrimp, the treatment voltage is 60kV, and the time is 70s;

[0017] 2) Preparation of inhibitor: Add 25 parts of phytic acid, 6 parts of ethylenediaminetetraacetic acid, 6 parts of carboxylic acid dibasic ester and 45 parts of water to the container and mix, then add 0.7 parts of pentaerythritol and 0.2 parts of benzyl benzoate, Stir at 180r / min for 15min, then add 18 parts of cysteine, and mix for 6min under the ultrasonic power of 320W to obtain inhibitor. Among the added cysteine, L-cysteine ​​and D-half The ratio of cystine is 6 / 1. The raw materials are low in cost, safe and non-toxic to the human body. The prepared inhibitor can effectively inhibit the activity of polyphe...

Embodiment 3

[0020] A method for passivation of polyphenol oxidase based on dielectric barrier discharge low-temperature plasma. The steps are as follows: Compared with Example 2, the inhibitor of this example does not contain pentaerythritol and benzyl benzoate, and other conditions are the same.

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Abstract

The invention discloses a polyphenol oxidase passivation method based on dielectric barrier discharge low-temperature plasma. The dielectric barrier discharge low-temperature plasma is applied to shrimp processing at a processing voltage of 55-60kV for 60-70s. The method has the following beneficial effects: the polyphenol oxidase is passivated by utilizing the dielectric barrier discharge low-temperature plasma, the plasma contains highly-active substances such as electrons, ions, excited-state atoms, metastable-state atoms, and free radicals, and the substances change the secondary structureand the tertiary structure of the polyphenol oxidase, thereby leading to the loss of the activity of the polyphenol oxidase.

Description

Technical field [0001] The invention relates to the technical field of aquatic product processing and preservation, in particular to a method for passivation of polyphenol oxidase based on dielectric barrier discharge low-temperature plasma. Background technique [0002] Shrimp is deeply loved by consumers because of its high nutritional value and delicious meat. In the process of storage and processing after the shrimp is caught, if the treatment is not timely or unreasonable, it is prone to blackening. Once blackening occurs, it is difficult to remove. The phenomenon of blackening is the result of a series of biochemical reactions catalyzed by polyphenol oxidase in shrimps. Polyphenol oxidase is inactive in the living state of shrimp, but is activated after the shrimp dies, and remains active during freezing, ice storage and thawing. Under aerobic conditions, polyphenol oxidase oxidizes the colorless compound monophenol on the surface of shrimp into colorless bisphenol, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/015
CPCA23B4/015A23B4/20A23V2002/00A23V2200/048A23V2250/08A23V2250/30A23V2250/2134A23V2250/0616A23V2300/12
Inventor 陈静刘品邓尚贵
Owner ZHEJIANG OCEAN UNIV
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